Pan Broiled Steak with Whiskey Sauce

Elevate your steak night with this indulgent Pan Broiled Steak with Whiskey Sauce, a dish that combines perfectly seared ribeye with a rich, velvety sauce infused with the smoky depth of whiskey. In just 25 minutes, you’ll create a restaurant-quality meal, featuring tender, juicy steak crusted with a golden sear and complemented by a luxurious combination of beef stock, cream, and aromatics like shallots and garlic. The whiskey deglazes the pan, releasing every flavorful bit, while the cream thickens the sauce to perfection. Ideal for date night or an impressive dinner party, this steak pairs beautifully with creamy mashed potatoes or roasted vegetables. With its bold flavors and simple technique, this recipe proves you can enjoy gourmet steakhouse quality right at home!

Nutriscore Rating: 50/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pieces (8-10 oz each) ribeye steak
• 1.5 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 tablespoons shallots, finely diced
• 2 cloves garlic, minced
• 0.25 cup whiskey
• 0.5 cup beef stock
• 0.25 cup heavy cream

Directions

Step 1

Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.

Step 2

Generously season both sides of the steaks with salt and freshly ground black pepper.

Step 3

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetable oil and heat until shimmering.

Step 4

Carefully place the steaks in the hot pan. Sear the steaks for 3-4 minutes on each side, or until a deep golden-brown crust forms. For medium-rare, cook until an internal temperature of 130°F is reached. Adjust cooking time as needed for your preferred doneness.

Step 5

Transfer the steaks to a plate and tent loosely with aluminum foil to rest while you make the sauce.

Step 6

Reduce the heat to medium and add the butter to the pan. Once melted, add the shallots and garlic and sauté for 1-2 minutes, stirring frequently, until softened and fragrant.

Step 7

Carefully deglaze the pan by pouring in the whiskey. Allow it to bubble and reduce for about 30 seconds while scraping the brown bits from the bottom of the pan with a wooden spoon.

Step 8

Add the beef stock to the pan and let it simmer for 2-3 minutes, reducing the liquid slightly.

Step 9

Stir in the heavy cream and continue to cook for another 1-2 minutes, until the sauce thickens enough to coat the back of a spoon.

Step 10

Taste the sauce and adjust seasoning with additional salt and pepper, if needed.

Step 11

Return the rested steaks to the pan, spooning some of the sauce over the top. Allow them to warm through for about 1 minute.

Step 12

Serve the steaks immediately with the whiskey sauce drizzled over the top and your choice of sides, such as mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	(837.1g)

Amount per serving	% Daily Value*
Calories	1974.6

Total Fat 140.9g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 20.3g
Cholesterol 525.1mg	0%
Sodium 5870.0mg	0%
Total Carbohydrate 5.9g	0%
Dietary Fiber 1.3g	0%
Total Sugars 1.2g
Protein 137.8g	0%

Vitamin D 20.4IU	0%
Calcium 86.5mg	0%
Iron 13.3mg	0%
Potassium 1613.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.8%

Protein: 29.9%

Carbs: 1.3%