Creamy Whisky Steak

Creamy Whisky Steak recipe ready in 30 mins. Restaurant-quality pan sauce with flambéed whisky & garlic for an easy, impressive weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 30

Servings: 2 people

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb flank steak (bavette)
to taste Salt
to taste Freshly ground black pepper
2 tbsp olive oil
4 cloves garlic thinly sliced
1 small shallot finely chopped
1/4 cup whisky
1 cup heavy cream
1 tsp Dijon mustard
a few sprigs fresh thyme for garnish

Equipment

Heavy-bottomed skillet cast iron or stainless steel
Chef's knife
Cutting board
Tongs
Wooden spoon or spatula
Measuring cups and spoons

Method

Pat the steak dry and season both sides with salt and pepper.
Heat olive oil in a heavy skillet over high heat until shimmering, then add the steak.
Cook undisturbed for 3-4 minutes until a brown crust forms, then flip and cook for another 3-4 minutes for medium-rare.
Remove the steak and let it rest, tented with foil.
In the same skillet, reduce heat to medium and add garlic and shallot, sauté for about 2 minutes.
Carefully pour in the whisky and scrape up the brown bits, letting it bubble and reduce by half.
Stir in heavy cream and Dijon mustard, simmering for 3-5 minutes until thickened.
Slice the steak against the grain and arrange it on a platter, pouring the sauce over the top.
Garnish with fresh thyme sprigs.

Nutrition

Calories: 600kcalCarbohydrates: 6gProtein: 42gFat: 45gSaturated Fat: 25gCholesterol: 150mgSodium: 400mgPotassium: 650mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 4mg

Notes

Bring steak to room temperature before cooking for even cooking. Use substitutions if necessary. Pair with creamy mashed potatoes or crusty bread. Store leftovers for up to 3 days.

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