Pan-seared sirloin steak with whiskey sauce is a quick, simple, and deeply flavorful way to celebrate the dads in your life.
It’s Father’s Day. We started the morning by surprising my husband with his favorite breakfast — eggs Benedict and a side of hash browns — then I took our son Liam out for the day for swim lessons and bike practice so Dad could relax. For dinner we kept it simple and satisfying: pan-seared sirloin steak finished with a creamy whiskey sauce. The sauce is versatile and would complement almost any cut of steak or even pork and chicken.
We usually choose sirloin because it’s a dependable middle-ground cut: not the most expensive, but still flavorful. That said, this preparation works well with ribeye, strip, or filet — season the steak simply with salt and pepper and cook it the way you prefer, whether pan-seared, grilled, or broiled. If you pan-sear the steak, reserve the pan drippings to enrich the sauce; if you grill, the sauce will still be delicious but may need a touch more seasoning.
The sauce is straightforward: sautéed shallot, a splash of whiskey, beef broth, a bit of cream and Dijon mustard, all reduced to a silky finish. I used one small shallot, about a heaping tablespoon when minced, but a little more or less will be fine. If you don’t keep a full bottle of whiskey at home, many liquor stores sell small “nip” bottles that work perfectly for recipes. Any leftover beef broth can be frozen in an ice cube tray for future sauces, soups, steaming vegetables, or cooking rice.
Steak with Whiskey Sauce
4 servings
10 minutes
20 minutes
30 minutes
Pan-seared sirloin steak with whiskey sauce is a quick, simple, and deeply flavorful way to celebrate the dads in your life.
Ingredients
- 2 tablespoon olive oil
- 12 oz sirloin steak
- Salt and pepper
- 2 tablespoon unsalted butter
- 1 small shallot, minced
- ½ cup beef broth
- ¼ cup whiskey
- ⅓ cup heavy cream
- ½ teaspoon Dijon mustard
- chopped chives, for garnish
Instructions
- Season the steak on both sides with kosher salt and pepper.
- Heat a large, heavy skillet (cast iron preferred) over medium-high. Add the oil and the steak. Cook about 5 minutes per side for medium-rare, or until desired doneness.
- Transfer the steak to a plate and tent with foil to rest while you make the sauce.
- Lower heat to low, add butter and let it melt. Add the minced shallot and cook until softened, about 1 minute.
- Add the beef broth and whiskey, raise heat to medium and bring to a gentle boil. Reduce until the liquid is about half.
- Reduce heat to low, stir in the cream and Dijon mustard. Simmer until the sauce thickens slightly, then transfer to a spouted container for easy pouring.
- Slice or portion the steak (about 3 ounces per serving recommended) and drizzle with the whiskey sauce. Garnish with chopped chives.
Nutrition Information:
Yield: 1
Serving Size: serving
Amount Per Serving:
Calories: 339Saturated Fat: 10gCholesterol: 94mgSodium: 176mgCarbohydrates: 1gProtein: 19g
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Adapted from Cake Student.
More Dad’s Day Eats!
Camilla of Culinary Adventures with Camilla shares chorizo deviled eggs, crusted steaks, and café liégeois. Coleen of The Redhead Baker offers the whiskey-glazed steak recipe above. Ellen of Family Around the Table features a steak sandwich with caramelized onions.