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 (it’s a necessary step to take the edge off the alcohol).
To learn more about the technique of flambé, watch our video from The Test Kitchen.
2000s Recipes + Menus
Top Butt Steak with Whiskey-Mustard Sauce
Serves 4 to 6
- Active time:15 min
- Start to finish:30 min
October 2008
- 1 (2- to 2 1/4-lb) boneless top butt sirloin steak (about 1 inch thick)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot
- 1/2 cup whiskey
- 1 cup reduced-sodium chicken broth
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- 1/2 teaspoon cider vinegar
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Pat steak dry and sprinkle with 1 tsp salt and 3/4 tsp pepper.
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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.
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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.
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Slice steak and serve with sauce.
- Keywords
- ian knauer,
- beef,
- spirits,
- butcher cuts
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