It’s always fun to find new ways to make steak, and it’s even more fun when it involved a bottle of Jack Daniel’s Whiskey. I found this recipe (where else?) in the Pioneer Woman’s Cookbook. Since she has to make food for cowboys, she tends to cook a lot of steak and potatoes. This recipe is a new favorite, and I think if you try it, you’ll love it too.
Here’s what you’ll need:
- 2 of your favorite cuts of steak
- 5 tbsp of butter, divided
- Half a large onion, or one small onion
- 1/4 cup Jack Daniel’s Whiskey (you can also use your favorite brand of whiskey)
- 1/4 cup beef stock or broth
- 1/4 cup cream (I used half & half)
- Salt and Pepper
Start by melting 2 tbsp of butter in a medium skillet over medium heat.
Finely chop your onion and add it to the skillet.
Cook on medium heat until your onions start to turn brown (caramelize).
Next comes the main ingredient, Jack Daniel’s Whiskey! Made in Lynchburg, TN, which just so happens to be a dry county. Isn’t that ironic? Steve and I went with his parents last year to the Jack Daniel’s Distillery and took a tour of the grounds and the whiskey making process. You definitely need a strong stomach to go on that tour, because there is a very strong odor when you’re walking through the distillery where they have huge vats of brewing whiskey.
When your onions have caramelized a bit, it’s time to add the whiskey. If you have a gas stove, I would recommend turning off your burners while you’re pouring the whiskey. You don’t want your kitchen to catch on fire.
You’re pretty much going to let all of the whiskey evaporate so that only the flavor of whiskey is left. And yes, you can serve this dish to children. All the alcohol is cooked out of the whiskey.
Next, add the chicken stock.
Season with salt and pepper.
Add another tablespoon of butter to the sauce and stir it around until it melts. Everything is better with butter. Just keep telling yourself that.
Next it’s time to add the cream. It makes the sauce……er……creamy. My other name is Captain Obvious in case you were wondering.
Bring the sauce to a bubble and then turn the heat down to low and let simmer while you prepare the steaks. Give it a little stir occasionally.
Melt your last 2 tablespoons of butter in a skillet over medium high heat.
Generously season your steaks with salt and pepper and add them to the hot skillet. We like our steaks cooked medium, so I cooked them for about 4 minutes on each side.
Once your steaks are cooked how you like them, transfer to a plate and generously spoon the whiskey cream sauce over the steaks.
Doesn’t that look gorgeous? And let me tell you, it’s really tasty too! This would be wonderful with some mashed potatoes. I was trying to add a little bit of healthiness to my dinner, so I cooked some zucchini (in butter) to go along with my steak.
This recipe makes 2 servings of sauce, unless you don’t spoon as much sauce on your steaks. If that’s the case, you could probably stretch it into 4 servings. I hope you enjoy! I know we certainly did.