Categories: Steak
Ingredients
- 1 pound flank steak
- 1/2 tablespoon olive oil
- 1/3 cup bourbon
- 1 cup low-sodium beef broth
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup heavy cream
- 1 tablespoon finely chopped fresh chives (optional)
Directions
- Heat a 10-inch cast iron skillet over high heat until just starting to smoke a bit and thoroughly heated (it may take up to 10 minutes). Meanwhile, liberally season the steak all over with salt and pepper.
-
Add the oil to the pan and swirl to coat the bottom. Place the steak in the pan and cook 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a clean cutting board and tent with aluminum foil.
-
move the pan from the heat and carefully add the bourbon. Place the pan back over medium-high heat, and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook until the bourbon is reduced by about 3/4.
-
Whisk in the beef broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the liquid is reduced by half, 2 to 3 minutes. Whisk in the cream. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Remove from the heat.
-
Slice the steak across the grain and divide between plates. Spoon the sauce over top, sprinkle with chives if desired, and serve warm.