Seared Steak with Whisky Butter Cream Sauce

Ingredients

2 ribeye steaks

Fresh ground black pepper

1 Tbsp fresh herbs, chopped

1 Tbsp oil

Sauce:

½ onion, finely chopped

2 Tbsp Westgold Unsalted Butter

2 cloves garlic, sliced

1 cup beef stock

1-2 Tbsp beef stock concentrate

½ cup cream

2-3 Tbsp whisky

6 Tbsp Westgold Unsalted Butter, to finish

Method

Heat a heavy based fry-pan.

Season the steaks with pepper and herbs. 

Add the oil to the pan and sear the steaks on a high heat for approximately 3-4 mins each side depending on how you like your steak cooked. 

Remove steaks from the pan and set aside to rest.

For the sauce: 

Use the same pan as the steak to make the sauce, keeping the steak juices. 

Add the 2 tablespoons of butter, add onions and cook on a medium heat until browned. 

Add the garlic and stock and continue cooking and reduce the liquid by half. 

Add the cream, & keep simmering until the sauce is slightly thickened around 5- 10 minutes.

Take off the heat and slowly whisk in the cold butter a few pieces at a time until all incorporated.

Add the whisky and taste to check the seasoning.

Slice the steak into thick slices on the angle. Pour the sauce over steak and serve immediately.

Note:

Choose a good quality beef stock to get the best flavour for your sauce.  We only used pepper and fresh herbs (rosemary, parsley and thyme) to season the steak as reducing the stock in the sauce increases the salt content, so add salt if needed after tasting the sauce at the end of cooking.