Steak in Rye
Submitted by anny
Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
40 minRye whiskey isn’t just for sipping. It makes one heck of a pan sauce.
Sear flour-dusted sirloin steaks in butter, then build a quick sauce with rye, scallions, beef extract, and a squeeze of lemon. Let it reduce by half until it’s glossy and concentrated, slide the steaks back in to coat, and you’ve got dinner.
The rye brings a spicy, slightly sweet warmth that plays off the charred beef and sharp lemon in a way that wine just can’t.
Chef Tips
- Use a good rye whiskey you’d actually drink since the flavor concentrates as the sauce reduces
- Let the pan sauce reduce by half so it thickens and coats the steak properly
- Squeeze the lemon in at the end for brightness that cuts through the richness of the butter and whiskey
- Serve with crusty bread to soak up every drop of that sauce
Ingredients
Directions
Melt the butter in a large pan.
Wipe the meat with a damp cloth, dry and coat with flour.
Over high heat, fry the steaks on both sides according to how rare you like them done.
Remove steaks and keep warm.
Reduce heat to medium, mince scallion or onion and sauté until golden.
Add rye, beef extract, lemon, salt and pepper.
Reduce by half while stirring.
Place steaks back into the pan for a minute to reheat, turning once.
Remove to a serving platter and pour the sauce over them.
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