Pan Seared New York Steaks with Whiskey and Cream

After a wonderful four days weekend, we are back settled in our routine and we looked forward to enjoying an homemade dinner. And of course, without thinking about it twice, steak was the request in our household. I tried a simple yet succulent sauce with our steaks. Whiskey and cream sauce has been around for a very long time and originally was prepared table side throughout French restaurants. The buttery tender steak are the perfect combination with the zesty sauce. We choose New York steaks, however fillets, boneless sirloin or rib eye can be an excellent alternative cuts. Cognac is a great substitute to the whiskey. As with any spirits been added to or near a hot pan and flame, caution as to easy pouring the whiskey into the skillet and keep your body to a distance. Simple green salad to start the meal, and rosemary roasted potatoes to help with the wonderful sauce and steak. Bon Appetit!

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Pan Seared New York Steaks with Whiskey and Cream

french

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 4

contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy

Carbohydrate 2.19499822930065 g
Cholesterol 28.0112500259664 mg
Fat 8.49090500701283 g
Fiber 0.0939374989600391 g
Protein 0.642728125371164 g
Saturated Fat 5.25704900436539 g
Serving Size 1 1 Serving (32g)
Sodium 60.70840365299 mg
Sugar 2.10106073034061 g
Trans Fat 0.492159000361635 g
Calories 85 calories

main dish

Step-by-step

Bring the steaks to room temperature and season each side generously with salt and pepper.
Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil.
To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil.
Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
Season to taste with salt, pepper and lemon juice.
Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .

An ingredient list omits the physics of heat transfer and the chemical transformations required to build a pan sauce. Bringing four 1-inch thick New York steaks to room temperature before cooking prevents the cold exterior from drastically dropping pan temperature, which ensures a proper Maillard reaction forms across the surface. Cooking over medium-high heat for three minutes per side yields a rare center while developing a deep brown crust. Removing the skillet from the burner entirely before pouring in the whiskey prevents flare-ups from igniting the alcohol vapors. Scraping the bottom of the pan dissolves the caramelized fond, incorporating those concentrated proteins into the stock and Worcestershire base. Simmering the heavy cream and Dijon mustard for two to three minutes drives off excess water content, concentrating the dairy solids until the liquid achieves a syrupy consistency that coats the back of a spoon. Adding the resting meat back into the warm reduction reincorporates any escaped juices directly into the emulsion.

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Pan Seared New York Steaks with Whiskey and Cream

Ingredients

Nutrition facts

Step-by-step