Pan Broiled Steak With Whiskey Sauce Recipes
DAN'S FAMOUS WHISKEY STEAK
This addicting steak recipe uses a marinade with whiskey and ketchup to tenderize the steak. So you're not just adding flavor, this marinade is also making the meat super tender and juicy!
Provided by Dan
Categories dinner
Time 12h10m
Number Of Ingredients 2
Steps:
- Add the steak to the marinade in a plastic, sealable bag or a dish and marinate for 12-24 hours.
- Heat the grill to medium heat, about 425 degrees.
- Remove the steak from the marinade, wiping off the excess but leaving some of the marinade on the steak.
- Grill the steak for 4-5 minutes on each side, depending on the thickness of the steak. Refer to the cooking temperatures in the post to help guide you.
- Remove the steak from the grill, place on a platter and cover with foil. Let the steak rest for 10 minutes before slicing.
- Slice the steak against the grain into thin pieces and place back on the platter with any juices from the steak.
Nutrition Facts : Calories 167 calories, Sugar 11.3 g, Sodium 614.7 mg, Fat 6.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 0.1 g, Protein 6.8 g, Cholesterol 17.3 mg
PAN-BROILED STEAK WITH WHISKEY SAUCE
This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.
Provided by Redneck Epicurean
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
PAN-BROILED STEAK WITH WHISKEY SAUCE
Make and share this Pan-Broiled Steak With Whiskey Sauce recipe from Food.com.
Provided by evelynathens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
- Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.
Nutrition Facts : Calories 770.9, Fat 62.4, SaturatedFat 30.1, Cholesterol 203.9, Sodium 384, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 44.1
PAN BROILED STEAK WITH WHISKEY SAUCE
Steps:
- 1. Pour off any fat from cooking the steak.
- 2. Melt butter in the same skillet over low heat.
- 3. Add onion and garlic and cook slowly until soft.
- 4. Add remaining ingredients and simmer for a minute or two.
- 5. Pour over steaks.
- 6. Trim excess fat from outside the steak.
- 7. Press crushed peppercorns and garlic into both sides of the meat and let stand at room temperature for 1 hour.
- 8. Heat a cast-iron skillet over high heat.
- 9. Grease the bottom of the hot skillet with a piece of fat trimmed off the steak.
- 10. Toss in about half of the salt.
- 11. Sear the steak or steaks quickly on one side, then lift out, add the remaining salt to the skillet, turn the steak, and sear the other side.
- 12. Reduce the heat to medium and cook the steaks as desired.
- 13. Remove to a warm platter.
- 14. Pour sauce over steaks and serve.
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- To make the peppercorn sauce, heat the tablespoon of olive oil in a medium sauce pan. Sweat the shallots and garlic until they are soft and translucent. Season with salt and pepper. Add the beef stock to the pan and cook on high for 15-20 minutes, or until the stock is reduced by half. Strain the stock and return to the pan, discarding the shallot and garlic. Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.
- Brush the steaks with olive oil and season with salt and pepper. Place on a very hot grill pan or barbecue and cook for about 3 minutes each side for medium rare or until desired doneness. *See temperatures above.
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- Drizzle both sides of the steak with some olive oil and sprinkle with kosher salt and pepper and set aside.
- In a saucepan add the beef broth, 3/4 cup of the whiskey, and dijon mustard. Once it comes to a boil, turn the heat down to medium. Cook 10 minutes, stirring occasionally.
- Add the heavy cream, garlic powder, and red pepper flakes. Cook 5-8 more minutes, stirring occasionally. Whisk in the cornstarch with the remaining 1/4 cup whiskey and add that in during the last 2 minutes. Taste for seasoning and add kosher salt and pepper to taste. Note: If sauce is too thin let it cook a few more minutes to reduce or add a little more cornstarch, it does thicken slightly at room temperature.
- In a large skillet (I used cast iron) over medium high heat add 1 Tbsp more of the olive oil and place the steak in the center of the pan. Cook for 3-4 minutes, flip and cook an additional 3-4 minutes for medium-rare to medium doneness. Remove the steak and place on a cutting board to rest.
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- Next heat a cast iron skillet over medium high heat and then pour in the olive oil. Once the oil starts to lightly smoke add in the ribeye and sear.
- Next, add 4 tablespoons of butter, garlic and fresh herbs to the pan and to the best of your ability rub the teak with them.
- Turn the steak over once it is golden brown on the one side and then baste the steak repeatedly with the butter, garlic and herbs and cook it until they desired internal temperature is achieved. It will take about 5 to 7 minutes per side for medium rare. Rest the steak on a cutting board for 2 to 3 minutes before slicing it.
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4/5 (9)Total Time 30 minsCategory Main CourseCalories 339 per serving
- Heat a large, heavy skillet (such as a cast iron skillet) over medium-high heat. Add the oil, then add the steak. Cook for 5 minutes on each side for medium rare, on until desired doneness.
- Lower the heat under the skillet to low. Add the butter, let it melt. Add the shallot, cook until softened (about a minute).
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1/5 Calories 233 per serving
- Pour off any fat from cooking the steak. Heat butter in the same skillet over low heat; add in onion and garlic and cook slowly till soft. Add in remaining ingredients and simmer for a minute or possibly two. Pour over steaks.
- Trim excess fat from outside the steak. Press crushed peppercorns and garlic into both sides of the meat and let stand at room temperature for 1 hour.
- Heat a cast-iron skillet over high heat. Grease the bottom of the warm skillet with a piece of fat trimmed off the steak. Toss in about half of the salt. Sear the steak or possibly steaks quickly on one side, then lift out, add in the remaining salt to the skil- let, turn the steak, and sear the other side. Reduce the heat to medium and cook the steaks as desired. Remove to a hot platter. Pour sauce over steaks and serve.
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- Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
- Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.
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