Name: Top Butt Steak with Whiskey Mustard Sauce
Cook time: 15 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Ingredients: 1 (2- to 2 1/4-pounds) boneless top butt sirloin steak (about 1 inch thick); 1 tablespoon olive oil; 2 tablespoons finely chopped shallot; 1/2 cup whiskey; 1 cup reduced-sodium chicken broth; 2 tablespoons whole-grain mustard; 3 tablespoons unsalted butter; 1/2 teaspoon cider vinegar

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photo by Romulo Yanes

Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (its a necessary step to take the edge off the alcohol).

Recipe notes

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Recipe notes

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