Whiskey Steak
Juicy pan-seared steak finished with a rich whiskey glaze sauce.
Equipment
- Cast iron skillet
- Tongs
- Meat thermometer
- Sauce spoon
Ingredients
Steak
- 2 ribeye steaks 1½ inches thick
- 1 tsp kosher salt
- 1 tsp black pepper freshly cracked
- 1 tbsp olive oil
Whiskey Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 0.5 cup whiskey or bourbon
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 0.5 cup beef broth
- 1 tsp fresh thyme
Instructions
- Season steaks with salt and pepper and rest at room temperature for 30 minutes.
- Heat cast iron skillet with olive oil over high heat.
- Sear steaks 3–4 minutes per side for medium-rare. Remove and rest.
- Lower heat. Add butter and garlic to skillet.
- Deglaze with whiskey carefully.
- Add brown sugar, mustard, Worcestershire, broth, and thyme.
- Simmer until thickened, 5–7 minutes.
- Return steaks and spoon sauce over before serving.
Notes
Use bourbon for the best flavor balance.