Flat Iron Steak with Whiskey Cream Sauce

Beef, Recipes / By

For the Steak:

  • 1½ lbs flat iron steak

  • 1 tbsp olive oil

  • Salt and freshly ground black pepper

  • 1 tsp garlic powder

  • 1 tsp fresh thyme or rosemary (optional)

For the Whiskey Cream Sauce:

  • 1 tbsp unsalted butter

  • 1 small shallot, finely chopped

  • 2 cloves garlic, minced

  • ¼ cup whiskey (bourbon works well)

  • 1 cup heavy cream

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prep the Steak:

    • Bring the steak to room temperature and pat dry.

    • Rub with olive oil, salt, pepper, garlic powder, and herbs.

    • Let it marinate for 20–30 minutes if time allows.

  2. Cook the Steak:

    • Heat a cast iron skillet or grill pan over medium-high heat.

    • Sear the steak for about 4–5 minutes per side for medium-rare (adjust to your preferred doneness).

    • Transfer to a plate, cover loosely with foil, and let rest.

  3. Make the Whiskey Cream Sauce:

    • In the same pan, reduce heat to medium and add butter.

    • Sauté shallots until translucent (about 2 minutes), then add garlic and cook for 30 seconds.

    • Carefully pour in the whiskey (stand back, it may flame briefly). Let it reduce by half—about 2–3 minutes.

    • Stir in heavy cream and Dijon mustard. Simmer until thickened, about 5–7 minutes.

    • Season with salt and pepper to taste.

  4. Serve:

    • Slice the steak against the grain.

    • Drizzle with warm whiskey cream sauce and garnish with parsley or chives.

Pair with mashed potatoes, roasted vegetables, or crispy fries for a full comfort meal.