Strip Steak with Whisky Cream Sauce
Author: April | Food n' Focus
  • 1 pound strip steak
  • 1 medium shallot, sliced thin
  • ½ tablespoon olive oil
  • ⅓ cup whisky
  • 1 cup low-sodium beef broth
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  • ½ cup heavy cream
  • 1 tablespoon freshly chopped parsley
  1. Season the steak all over with salt and pepper. Heat grill or grill pan to medium-high heat. Grill steak to desired doneness, 145 degrees F for medium. Allow steak to rest for 5 minutes before slicing and serving.
  2. Meanwhile, add the oil to the pan and swirl to coat the bottom. Add in the shallots and cook until translucent. Remove the pan from the heat and carefully add the whisky. Place the pan back over medium-high heat, and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook until the whisky is reduced by about ¾.
  3. Whisk in the beef broth, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the liquid is reduced by half, 2 to 3 minutes. Whisk in the cream. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Remove from the heat. Add in the parsley.
  4. Slice the steak across the grain and divide between plates. Spoon the sauce over top and serve immediately with sides of asparagus and potatoes.
Recipe by Food n' Focus - Food, Travel, Photography at