Steak with Whisky Sauce
Steak with whisky sauce takes about half an hour from fridge to table: a hard sear on a thick sirloin or ribeye, then a quick sauce of shallot, whisky, double cream and Dijon mustard made in the same pan. The browned bits left behind by the steaks give the sauce its depth, so there is no stock to prepare. Serve it with chips and green beans.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 780kcal
Seasoning steak with whisky sauce
Salt the steaks only just before they go into the pan. Salting early draws moisture to the surface, which makes the meat steam rather than brown. The sauce picks up salt from the mustard and the pan, so taste it at the end before adding more. For the whisky, a mild blended Scotch or a Speyside malt suits the cream. The meat needs about 200g per person, and whole steaks can safely be served rare or medium-rare, because bacteria sit on the surface and the hot pan kills them.
Method for steak with whisky sauce
Tap a time to start a timer.
- Season the steaks Pat the steaks dry with kitchen paper. Just before cooking, season both sides with the salt and plenty of black pepper.
- Sear the steaks Heat the oil in the frying pan over a high heat for about , until it is just starting to smoke. Add the steaks and cook for on each side for medium-rare, turning once. Hold the fatty edge against the pan for 30 seconds to brown it. Move the steaks to a warm plate, cover loosely with foil and rest for .
- Soften the shallot Turn the heat down to medium, add the butter to the same pan and let it melt. Fry the shallot for , scraping up the browned bits from the base, until soft but not coloured.
- Add the whisky Take the pan off the heat before pouring in the whisky, because spirits can flare up over a gas flame. Return the pan to the heat and simmer for , until the whisky has reduced by about half.
- Finish the sauce Stir in the cream and mustard and simmer gently for , until the sauce coats the back of a spoon. Pour in any juices that have collected under the resting steaks, then taste and add a pinch more salt if it needs it.
- Serve Slice the steaks or leave them whole, put them on warm plates and spoon over the sauce.
What to serve with it
Thick chips or crushed new potatoes soak up the sauce, and green beans or buttered cabbage keep the plate fresh. The sauce also works on its own with pork or chicken, as in the recipe for whisky sauce. For a sharper, peppery alternative, try steak with pepper sauce.
Common problems and fixes for steak with Whisky Sauce
- The steak turns grey and tough instead of browning.
- Dry the meat well and wait until the oil is almost smoking. If your pan is small, cook one steak at a time so the temperature does not drop.
- The sauce splits or looks oily.
- The cream boiled too hard or the pan was too hot. Keep it at a gentle simmer, and if it splits, take it off the heat and whisk in 1 tbsp of cold cream.
- The sauce tastes harsh and boozy.
- Reduce the whisky by half before adding the cream so the sharp alcohol taste mellows. A blended Scotch is safer than a very smoky malt, which can overpower the cream.
Frequently asked questions about steak with Whisky Sauce
Which cut of steak is best?
Sirloin and ribeye are the best choices because they have enough fat to stay juicy. Rump is cheaper and has plenty of flavour, while fillet is leaner and very tender.
How long do you cook steak for medium-rare?
A 2.5cm steak takes 3 minutes per side for medium-rare. Allow 2 minutes per side for rare, 4 minutes for medium and 5 minutes for well done, then rest the steak for 5 minutes.
What can I use instead of whisky?
Brandy or cognac work well. For a sauce without alcohol, use 50ml beef stock and reduce it by half. A short simmer does not remove all the alcohol, so check before serving it to children.
What goes well with steak and whisky sauce?
Chips are the classic partner, and mashed potato, green beans, mushrooms or a watercress salad all work too.
How did you like the recipe?
4.8 / 5 · 6 ratings
