SEARED STEAK WITH CREAMY WHISKEY SAUCE

Ingredients

2 Creekstone Farms bone in ribeye steaks

Salt and black pepper

2 tbsp spicy brown or Dijon mustard

1 – 2 small rosemary sprigs

1 – 2 tbsp oil

2 oz butter

For sauce:

1/3 cup Dewars 15 yr Scotch Whisky

¼ cup low sodium soy sauce

1 tbsp Worcestershire sauce

2 tsp brown sugar

1 tsp fresh chopped rosemary

1 tsp fresh chopped basil

Few dashes pepper sauce

1 cup cooking cream

Directions

1. Season the Creekstone Farm steaks with salt and black pepper. Rub on an even layer of mustard on both sides of the steaks. Set aside for a few minutes.
2. Mix together the Dewars 15 yr Scotch Whisky, soy sauce, Worcestershire sauce, brown sugar, basil, rosemary and pepper sauce. Set aside.
3. Place a large heavy bottomed sauté pan to heat with some oil on high heat. A cast iron pan can also be used.
4. Add the steaks and let sear for 3- 4 minutes on one side (for medium) depending on thickness of steak. Flip the steaks onto the other side and add the butter and rosemary sprigs. Continue to cook for another 3 – 4 minutes. Remove steaks and let rest.
5. To the same hot pan, add the whisky sauce, scraping the base of the pan with a spatula to mix in the browned bits. Let the sauce cook for 1 – 2 minutes: sauce will begin to reduce.
6. Add the cooking cream and mix well. Let the sauce continue to cook for another 1 – 2 minutes. Taste and adjust seasoning if necessary.
7. Plate steak with desired sides and spoon some of the sauce over the steak. Serve.