I experiment quite a bit with cooking using a minimum of ingredients which require refrigeration. In this case I wanted to test whether a traditional and rather decadent whiskey cream sauce could be made for a steak using an Irish cream liqueur instead of fresh, refrigerated cream. The answer is an unequivocal yes. As in the normal recipes, the alcohol is cooked off so this is a family-safe recipe.
Ingredients:
- A nice boneless porterhouse steak (also recommended; NY Strip, Filet Mignion)
- coarsely ground pepper
- a shot of Irish cream liqeur
- a shot of whiskey
- salt
- olive oil (small amount to fry)
Salt the steak on both sides and let it dry and warm to room temperature. Heat a pan slightly larger than the steak over medium high heat. Add enough oilive oil to coat the pan- you do not want a significant puddle.
Fry the steak over medium-high heat for about 3 1/2 to 4 minutes on each side (for rare, if it’s a thick steak- cook to your own desired level of doneness). Put the steak aside on a platter for a few minutes while you prepare the sauce. Cover it with foil if desired.
Add the whiskey the pan and scrape up the fond (crusty pieces from the steak). Scrape and stir with a spactula aggressively. Let the liquid reduce until it’s almost gone. Add the cream liqueur and some pepper. Let it reduce and thicken a little (up to 1/3 reduction).
Pour over the steak and serve!
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