Cut the clove of garlic in half and rub the cut side over the steaks.
Crush the garlic and reserve for the sauce.
Season the steaks with freshly ground pepper and drizzle over a little olive oil.
Just before serving, heat a heavy pan.
Season the steak with salt and cook to your requirement — rare, medium etc.
Remove to a plate and allow to rest.
Deglaze the pan with whiskey and allow to flame; as the flames die away, add the crushed garlic, stock and cream.
Bring to a boil and simmer for a few minutes until the sauce tastes really good and lightly coats the bottom of a spoon.
Place the steak onto the plates.
Pour the juices into the sauce, taste, correct the seasoning, spoon over the steaks and serve immediately.