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 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
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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.