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Making Drunken Steak

When you pair meat with alcohol, it not only adds flavor but also acts as a tenderizer. When thinking about meat, steak makes a great choice, particularly with whisky. If you like complex flavor profiles with a savory finish, this is a pair made in heaven. Because beef has fats that help balance the flavor of alcohol, nothing overwhelms it. Alternatives to whisky include scotch and bourbon.
Decision Making
When you look at the meat aisle at your supermarket or the whisky aisle at the liquor store, one thing is apparent. There are choices, choices, choices galore. One easy rule is to reach for what you like. If you love ribeye, pair it with single-malt scotch or bold whisky. Or, go wild and get Hennesy instead! Always remember how your two key ingredients alter flavors.
Cooking Your Drunken Steak
This recipe uses pan-searing to create a delicious crust. However, you can grill, use sous vide, smoking, and roasting, too.
For a simple yet delicious pan-seared whiskey steak, you can follow this easy recipe:

Ingredients

  • 2 8 oz sirloin steaks
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 small shallot (minced (alternatively onion and garlic equalling ¼ cup))
  • ½ cup beef bone broth
  • ¼ cup whiskey (bourbon, or scotch)
  • ⅓ cup heavy cream
  • ½ teaspoon stone ground mustard
  • Chives (garnish)

Instructions 

  • Season the steaks on both sides with salt and pepper. Chefs use the trick of salting from above the steak so the seasoning spreads evenly.
  • Heat an iron skillet over medium-high heat, add the oil, then add the steaks.
  • For medium rare, cook for 5 minutes on each side.
  • Remove the steaks to a plate
  • Tent with aluminum for 5 minutes per inch of steak.
  • Lower the heat under the skillet to low.
  • Place the butter in the skillet and let it melt.
  • Sprinkle the shallot around the steaks and cook until softened (about a minute).
  • Add the beef bone broth and whiskey to the pan, turn up the heat to medium
  • Bring the sauce to a gentle boil.
  • Keep simmering until it reduces by half.
  • Turn down the heat to low.
  • Add the cream and stone-ground mustard to the pan.
  • Stir and let the mixture simmer until the sauce thickens slightly.
  • Serve the steaks with sauce drizzled on top. Sprinkle with chopped chives for garnish.