A luxurious sirloin steak featuring a complex whiskey reduction sauce, dry-aged beef, and a finishing touch of smoked salt.
Total Time
75
Yield
4
Calories
850 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Saucepan, Large skillet (cast iron preferred), Whisk, Thermometer •
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Instructions
Prepare the Sauce: In a saucepan, reduce Whiskey and Red Wine by half over medium heat. Add Beef Stock and Shallots, simmer until reduced to 1/4 cup. Whisk in cold Butter until emulsified. Stir in Dijon Mustard and Thyme. Keep warm.
Pat Steaks dry and season generously with salt and pepper.
Heat Clarified Butter in a large, heavy-bottomed skillet (cast iron preferred) over high heat until smoking.
Sear Steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
Let rest for 10 minutes before slicing against the grain.
Slice steaks and drizzle generously with Whiskey Sauce. Finish with a sprinkle of Smoked Sea Salt.
