Trim off almost all excess fat from meat. Combine remaining ingredients and coat both sides of the meat completely and evenly. Heat a cast iron skillet until hot. Place meat in skillet and brown, turning once.
Turn on fan as smoke from spices is potent. The spice coating should turn from red to blacken. When the meat is blackened on both sides, remove and keep warm. Repeat with remaining meat. To prepare garlic sauce: heat butter and garlic in a 8"e saute Pan until garlic is browned, but not burnt.
Add chives and saute. Remove from heat and add Worcestershire and beef stock. Carefully add butter, a little at a time, whisking until medium dark tan color and the consistency of ranch dressing. To serve: pour sauce over warm meat and serve with a great bottle of Pinor Noir, Bordeaux or an ice cold beer. Extra Cajun seasonings may be stored for future use.
- 2 To 3 Tbsp. butter (room temp
- 2 tablespoons Minced garlic
- Chopped chives
- 1/4 cup Worcestershire sauce
- 1/4 cup Beef stock
- 6 To 8 ozs. butter