This decadent recipe starts with a finely marbled cut of meat and ends with a rich and creamy whiskey-based reduction. The steak is juicy and seared to form a light crust around the outside. It takes on the mild, herbal flavors of the butter, garlic, and rosemary and is finished with an indulgent whiskey cream sauce. There is nothing more harmonious than a savory steak coupled with a buttery cream sauce with notes of an oaky whiskey. Skip the exorbitantly priced steakhouse, and enjoy your restaurant-quality, melt-in-your-mouth New York strip steak at home by following this recipe.
New York Strip Steak with Whiskey Cream Sauce
By HHS Chef Tommy Turbyfill
Ingredients:
6-8 ounces New York strip steak
Sea salt, to taste
Ground pepper, to taste
2 tablespoons vegetable oil
4 tablespoons butter
1 clove garlic
1 sprig rosemary
1.5 ounces whiskey
Whiskey cream sauce (recipe follows)
Whiskey Cream Sauce
Ingredients:
2 ounces heavy whipping cream
4 tablespoons butter
Directions:
Preheat the oven to 350ºF. Season the steak with sea salt and freshly ground pepper on both sides. Massage the seasoning into the steak using both hands. Place an oven-proof pan on the stove over medium-low heat and coat with oil. Once the pan and oil are hot, sear the steak for 2 minutes on both sides. Turn the heat to low and add the butter, garlic, and rosemary to the pan and allow the butter to melt. Once the butter is completely melted (approximately 1 minute) begin to baste the steak for an additional minute. Add the whiskey. Turn the heat to high to create a flambé, which will burn off the alcohol . Be careful not to burn the butter. At the 2 minute mark, flip the steak and continue to spoon the mixture on the other side for another 2 minutes. Place the steak in the oven, making sure to check it every 2 minutes for desired tenderness (see chart below for cooking times). Once cooked to desired tenderness, let the steak rest for 3 minutes uncovered on a separate surface (save the drippings from the original pan for the whiskey cream sauce).
Using the pan you cooked the steak in on medium-low heat, mix the heavy whipping cream with the remaining drippings from the steak. Bring to a low simmer as to not separate the butter. Add the butter and continue to stir until melted (approximately 1 minute). Remove the sauce from the heat.
Spoon the whiskey cream sauce over the steak and serve.
For preferred doneness, finish cooking the steak in the oven for the following times:
2 minutes - medium rare
4 minutes - medium
6 minutes - medium well
8 minutes - well done
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