We eat ours with some boiled potatoes (tossed with olive oil, salt, pepper, and chives) and carrots. The hubby gets onions sautéed with mushrooms to top the sauce. It's his favorite steak now! Enjoy!
Pan-Fried Steak with Whiskey and Cream
Recipe by Best-Ever 30-Minute Cookbook
4 8-12 oz sirloin steaks
1 tsp oil
1 Tbl butter
1/4 cup whiskey (I used what was on hand, Jameson's Irish)
1-1/4 cup heavy cream
Salt and pepper to taste
- Dry the steaks with paper towels and season with pepper. Heat a cast-iron frying pan, or other heavy pan, over high heat. When it is very hot, add the oil and butter. Add the steaks to the foaming butter, one at a time, to seal the meat quickly.
- Lower the heat to moderate and continue to cook the steaks, allowing 3-4 minutes for rare, 4-5 for medium, or 5-6 for well-done steaks.
- To test if the timing is right, press down gently in the middle of the steak: soft meat will be rare; when there is some resistance but the meat underneath the outside crust feels soft, it is medium; if it is firm, it is well-done.
- When the steaks are cooked to your liking, transfer them to warmed plates and keep warm. Pour off the fat from the pan and discard. Add the whiskey and stir around to scrape off all the sediment from the base of the pan.
- Allow the liquid to reduce a little, then add the cream and simmer over low heat for a few minutes, until the cream thickens. Season to taste, pour the sauce around or over the steaks, as you prefer, and serve immediately.