Pat steaks dry; sprinkle with 1/4 teaspoon each salt and black pepper.
Who doesn't love a good seared sirloin for dinner? Enjoy this steakhouse classic with a homemade whiskey cream sauce for your next date night in. Get all of our steak tips, tricks, and recipes in our Culinary Steak Night Guide.
Servings and Ingredients
|2||(6-oz. each) beef sirloin steaks, about 1-inch-thick|
|½ tsp.||Hy-Vee salt, divided|
|¼ tsp.||Hy-Vee ground black pepper|
|1 tbsp.||Hy-Vee unsalted butter|
|1 tbsp.||Gustare Vita olive oil|
|½||(8-oz.) pkg. sliced mushrooms|
|½||small yellow onion, thinly sliced|
|3 tbsp.||Finagren's Irish whiskey|
|3 tbsp.||Hy-Vee heavy whipping cream|
|Fresh parsley, chopped, for garnish|
Things To Grab
- 10-inch cast iron skillet
- Aluminum foil
Heat oil and butter in a 10-inch cast iron skillet over medium-high heat. Sear steaks on both sides for 8 to 10 minutes, turning once halfway through. Remove seared steaks from cast iron; cover, and keep warm.
Add mushrooms and onions to cast iron skillet; season with remaining 1/4 teaspoon salt. Saute until softened, about 5 to 7 minutes. Remove cast iron from heat; add whiskey and scrape any brown bits from the bottom of the pan. Return to heat and continue to cook for 1 minute. Stir in heavy cream and bring to a simmer.
Add steaks back to skillet; continue cooking until steaks reach desired doneness. Allow to rest 5 minutes before serving. Garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 170mg
- Sodium: 580mg
- Total Carbohydrates: 4g
- Protein: 37g
Hy-Vee Test Kitchen