Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (its a necessary step to take the edge off the alcohol).
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
Step 2
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
Step 3
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
Step 4
Slice steak and serve with sauce.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
A Spoonful of Mustard, Infinite Possibilites
That small jar in your fridge is your new secret weapon.
