| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Rick |
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Attributes:
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Quick and Easy |
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Comments:
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Under development |
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Serving Suggestions:
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Ingredients:
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2 nice NY strip or ribeye steaks Kosher salt and freshly ground black pepper 4 tbs. brown sugar 1 tbs. Dijon mustard 1 tsp. tobasco or other hot sauce 1/3 cup whiskey |
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Instructions:
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1. Combine brown sugar, mustard and hot sauce in a small saucepan over medium heat and stir until combined and it starts to caramelize. Add the whiskey and gently simmer, stirring occasionally until reduced. The sauce should be a nice brown color. 2. Heat a cast iron skillet over medium-high heat. Add a tablespoon or two of butter, and when melted add steaks that have been seasoned with salt and pepper. 3. Sauté about 4 minute and turn over. After a couple of minutes, begin basting the steaks with the whiskey sauce, scooping up the sauce/butter mixture in the skillet and basting onto the top of the steaks. When the second side has cooked for 4-5 minutes, turn them over and baste the initial side for a minute. 4. Use your judgment or a thermometer to assess doneness. They temperature should be about 125°F for medium rare. The sauce should become sticky and coat the steaks. 5. Remove from the heat and allow to rest for a few minutes before serving. |
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Related recipes:
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None |
2015-09-20