Pan-seared sirloin steak with whiskey sauce is a fast, easy and incredibly flavorful meal to honor the dads in your life.
It’s Father’s Day! My son and I surprised my husband with his favorite breakfast, eggs benedict with a side of hash browns. Then I’ll be taking Liam out for the day (swim lessons, bike-riding practice, etc.) so my husband can have some relaxation.
Then, we’ll have one of his favorite dinners: pan-seared sirloin steak with whiskey sauce. Actually, I think he would love whatever I put this sauce on! It’s so easy yet so flavorful.
We typically eat sirloin steak, because it’s a kind of “middle of the road” cut. Not the cheapest, but not outrageously expensive. I think just about any cut of steak would work in this recipe, seasoned simply with salt and pepper, then cooked however you like it (grilled, broiled, etc.).
Most cuts of meat (such as beef and pork) need to rest after cooking. That’s the perfect time to make the pan sauce! Using drippings from the meat makes even richer, but that will be harder if you grill the meat instead of pan-sear it.
But if you don’t have any drippings, don’t worry. Your sauce will still taste great, just make sure to season it with salt and pepper, because you won’t have any from the drippings. I used a whole small shallot (came to about a heaping tablespoonful once minced). If you end up with a little more, no worries.
If you don’t tend to keep whiskey on hand and don’t want a whole bottle left over, just ask for a mini-bottle (also called a “nip”) from your liquor store. Not sure what to do with the leftover beef broth? Freeze it in an ice cube tray! Then you can pop out a few cubes whenever you need them, for other pan sauces, soups, for steaming vegetables, or cooking rice.
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- 2 tbsp olive oil
- 12 oz sirloin steak
- Salt and pepper
- 2 tbsp unsalted butter
- 1 small shallot, minced
- 1/2 cup beef broth
- 1/4 cup whiskey
- 1/3 cup heavy cream
- 1/2 tsp Dijon mustard
- chopped chives, for garnish
- Season the steak on both sides with kosher salt and pepper.
- Heat a large, heavy skillet (such as a cast iron skillet) over medium-high heat. Add the oil, then add the steak. Cook for 5 minutes on each side for medium rare, on until desired doneness.
- Remove the steak to a plate, tent with foil to keep warm.
- Lower the heat under the skillet to low. Add the butter, let it melt. Add the shallot, cook until softened (about a minute).
- Add the beef broth and whiskey to the pan; increase the heat to medium and bring to a gentle boil. Let it cook until the liquid is reduced by half.
- Reduce the heat to low, and add the cream and Dijon mustard. Stir to incorporate. Let the mixture simmer until the sauce has thickened slightly. Transfer the sauce to a spouted container.
- Serve 3 ounces of steak per person with a drizzle of sauce.
Nutrition Information:Yield: 1 Serving Size: serving
Amount Per Serving: Calories: 339 Saturated Fat: 10g Cholesterol: 94mg Sodium: 176mg Carbohydrates: 1g Protein: 19g
Adapted from Cake Student
More Dad’s Day Eats!
Camilla of Culinary Adventures with Camilla is serving Chorizo Deviled Eggs, Crusted Steaks, and Café Liégeois
Coleen of The Redhead Baker offers Whiskey Glazed Steak (recipe above)
Ellen of Family Around the Table shares a Steak Sandwich with Caramelized Onions