Dinner: Top Butt Steak with Whiskey Mustard Sauce

Recipe by Ian Knauer 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 y

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

Instructions

Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
Slice steak and serve with sauce.

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