Flat Iron Steak with Whiskey Cream Sauce
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I’m pretty sure the only way to earn even more bonus wife points other than serving steak for dinner is serving Flat Iron Steak with Whiskey Cream Sauce!
My husband was pretty thrilled with this steak dinner!
I made a cognac cream sauce on Christmas that was pretty simple, so I decided tonight to make the same sauce only with whiskey instead.
It seemed like a more Monday-ish thing to do using the whiskey.
Cognac seemed a little too fancy for a weekday 😉
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Flat Iron Steak with Whiskey Cream Sauce was for real our Monday night dinner, even after I taught second grade all day. Yes, it’s THAT easy!
I have said it before, and I mean it…I am a minimalist when it comes to seasoning steak.
Olive oil, kosher salt, pepper, done!
Into a cast iron skillet over medium high heat it goes for 3-4 minutes per side for medium-rare to medium doneness.
To make the sauce bring some beef broth, whiskey, and dijon mustard to a boil in a small saucepan.
Once it’s nice and bubbly reduce heat to medium for 10 minutes.
Stir in some heavy cream, garlic powder, and red pepper flakes.
Cook this for 7 more minutes and season with kosher salt and pepper according to your taste.
Whisk in 1 1/2 Tbsps of cornstarch with a little more whiskey and add that during the last 2 minutes.
If your sauce is still a little on the thin side, just let it cook a few more minutes or add a little more cornstarch.
The longer it cooks, the more it will reduce and thicken.
It also thickens more as it comes to room temperature.
But, who wants to wait that long to devour it!
Highly recommended to serve with mashed potatoes because the whiskey cream sauce is seriously amazing over the potatoes as well as the steak.
You can totally serve this to kids because the alcohol cooks out.
My seven year old devoured it and even called the sauce “buttery, creamy, deliciousness”…
I may have influenced him a bit when it comes to a great meal 🙂
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If you like Flat Iron Steak with Whiskey Cream Sauce you might also like…
Flank Steak Caprese
Traeger Fireball Whiskey Bacon
Korean Grilled Flank Steak
T-Bone Steaks with Herb Butter
Hibachi Steak and Fried Rice on the Blackstone Griddle!
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Flat Iron Steak with Whiskey Cream Sauce
Steak with a delicious and decadent whiskey cream sauce
Ingredients
- 1 pound flat iron steak (could also use flank steak)
- olive oil, kosher salt, pepper
- 1 14 oz can beef broth
- 1 cup whiskey (I used Jack Daniels)
- 1 Tbsp dijon mustard
- 1 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 1/2 Tbsps cornstarch
Instructions
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Drizzle both sides of the steak with some olive oil and sprinkle with kosher salt and pepper and set aside.
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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.
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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.
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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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Slice the steak against the grain and serve with whiskey cream sauce.
Note: Suggested to serve with mashed potatoes on the side, the whiskey cream sauce is so good with the potatoes.
For more recipes like steak with whiskey cream sauce, follow me on:
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Katie Craig
Flavor was delicious! Can’t wait to make it again. But my sauce never thickened up and was very thin. Any idea what I did wrong or how to fix?
admin
So glad you enjoyed it! Try letting it cook a few more minutes next time, the longer it cooks the thicker it will get. Also mine thickened more as it came to room temperature. I put a note in the recipe as well just now, thanks so much for the feedback!
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