This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
New York Strip Steak With Whiskey-Mushroom Sauce
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Licensed to grill and thrill. Fire up your pit and coat with cooking spray. Lay those beautiful, trimmed T-bone steak on the grill and watch magic happen.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 New York strip steaks, each 4 ounces, trimmed of all visible fat
1 teaspoon trans-free margarine
3 cloves garlic, chopped
2 ounces sliced shiitake mushrooms
2 ounces button mushrooms
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 cup whiskey
directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill (or broil instead) the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 degrees F (medium rare), 160 degrees F (medium) or 170 degrees F (well done). Transfer to a plate and keep warm.
In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute.
Top the steaks with the mushrooms sauce and serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 22, 2012
The inclusion of the shiitake mushrooms is what set this recipe apart I think. They add a different flavor that I really enjoyed. You could, of course, substitute a different mushroom if you can't find them. One note that if you are using the 4 ounce steaks called for in the recipe, 10 minutes per side is going to make them shoe leather. I cooked the steaks on a cast iron griddle for 3 minutes per side for medium rare with 12 ounce steaks.