Season steak with salt and pepper. Brown both sides in oil over high heat. Shake several shakes of Worcestershire Sauce on meat and continue cooking for a minute or two.
Season onions with salt and pepper. Move meat off to the side and add onions to skillet with a couple of shakes of Louisiana Hot Sauce. When onions are translucent, stir meat and onions together. Add thyme and cook quickly on high heat for another minute or so. Turn to medium-high. Squirt lime juice over meat and onions. Quickly stir in sour cream. Add a small amount of heavy cream (1/4-1/2 cup) to mixture -- think of it as sauce rather than gravy. Warm through, then scoop onto warm, buttered potatoes. Keep reading...