Steak with Fireball Whiskey Cream Sauce
Well, I thought to spoil my husband, and thought I would make this recipe for Steak with Fireball Whiskey Cream Sauce.
Two of my husband’s favorites that I make for him are Fireball Whiskey Chicken Wings and Flat Iron Steak with Whiskey Cream Sauce.
So I combined the two 🙂
How to make Steak with Fireball Whiskey Cream Sauce
Just some olive oil, salt, and pepper on both sides of a flat iron steak and into a large skillet over medium high heat.
Or you could grill it, it’s just that it’s a little cold here and, well, I’m a wimp in the cold.
About 3-4 minutes on each side for a medium rare to medium doneness.
In a saucepan over medium heat, and add a can of beef broth.
Fireball, and worcestershire sauce.
Let this simmer for 10 minutes.
Then add some heavy cream, garlic powder, and red pepper flakes for a little heat.
Let this simmer, stirring occasionally, for 7-9 minutes.
Mix 1 1/2 tablespoons cornstarch with a little more fireball and add it during the last two minutes.
The longer it cooks the more it will reduce and thicken.
Slice the steak against the grain and serve with the Fireball Whiskey sauce.
I’m usually not speechless when it comes to describing food, but this Steak with Fireball Whiskey Cream Sauce has me stumped for words.
The taste is so unique and delicious, it’s something you just have to try for yourself.
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More recipe ideas to try similar to Steak with Fireball Whiskey Sauce…
Fireball Whiskey Chicken Wings
Reverse Seared Ribeyes with Garlic Butter
Or Korean Grilled Flank Steak
Traeger Fireball Whiskey Bacon
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Steak with Fireball Whiskey Cream Sauce
Juicy steak served with Fire Whiskey cream sauce!
Ingredients
- 1 1/2 pounds flat iron steak or flank steak
- olive oil, kosher salt, pepper
- 1 (14 oz) can beef broth
- 1 cup Fireball Whiskey
- 1 tablespoon worcestershire sauce
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 1/2 tablespoons 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 Fireball Whiskey, and worcestershire sauce. 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 7-9 more minutes, stirring occasionally. Whisk in the cornstarch with the remaining 1/4 cup Fireball and add that in the last 2 minutes. Taste for seasoning and add kosher salt and pepper to taste.
Note: If the sauce is too thin let it cook for a few more minutes to reduce or add a bit more cornstarch. It will thicken slightly as it comes to room temperature.
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In a large skillet (I used cast iron, but you could also cook on your Blackstone griddle or grill) over medium high heat add some 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 Fireball whiskey cream sauce.
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