Juicy steak served with Fire Whiskey cream sauce!
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 Fireball Whiskey, and worcestershire sauce. 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 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.
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.
Slice the steak against the grain and serve with Fireball whiskey cream sauce.