Carpetbagger Steaks with Andouille Stuffing — Robert St. John

Ingredients

• 6 New York Strip Steaks, 8-10 ounces each
• 2 Tbsp Steak Seasoning
• 1 Tbsp Bacon fat (or canola oil)
• 3/4 pound andouille sausage, medium dice
• 1 cup Onion, small dice
• 1/2 cup Bell peppers, medium dice
• 1/4 cup Red bell pepper, small dice
• 1 Tbsp Minced garlic
• 2 tsp Crushed red pepper flakes
• 1/2 cup Veal demi-glace
• 1/4 cup Unsalted butter, cut in to cubes
• 2 tsp Kosher salt