Juicy steak served with Fire Whiskey cream sauce!
- 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 Tbsp worcestershire sauce
- 1 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional for heat)
- 1 1/2 Tbsps cornstarch
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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) 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 Fireball whiskey cream sauce.