Suitable for those who aren’t afraid to try tofu. You’ll adore it after this lasagna, as will your visitors!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 onion, chopped
- 4 (4 ounce) beef top sirloin steaks
- 1 clove garlic, cut in half lengthwise
- ¼ cup Irish whiskey (such as Jameson®)
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
- Rub steaks with cut sides of garlic clove.
- Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
- Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
- Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.
- Cook’s note:
- If desired, light whiskey fumes on fire with a barbecue lighter and allow to cook until the flames die out, about 1 minute.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 107 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted to make a dish other than corned beef for today so I went with this, first off the Browning of the onions with the butter and oil have off that butter toast smell. Started Browning the steaks and the combo of butter sauce and garlic was rich smell until I added the Jameson, OMG the vanilla oak mixed with the sauce made my mouth water. I recommend this for a quick dinner with rich smells and taste with aged whiskeys.
I really wasn’t a fan. Lacked in flavor and seasoning
Yummy! Wish I could have this every day!!!
This is my official indoor weather steak recipe. No matter the cut of meat, the brand of whiskey, whether or not it’s flambé, it always turns out succulent and delicious. This is perfection on a plate and easy to boot!
My meat and potatoes guy loved it!
Very delicious! I added a little more spices just based on my preference, but this recipe is fantastic on its own.
Made it just as recipe said except I put the garlic in the onions once steak was put in pan. Came out fantastically! Will definitely make agaIn!
WIth what I learned from making it the first time, I will not brown the onions first. They ended up burning after the meat was done. Secondly, instead of rubbing the garlic on the meat, I minced it and stirred it in with the onions. I am making it again tomorrow night as 4 pieces is not enough for one sitting. We are only 4 with children; boy (11), and girl (9). Other than that, it was a hit!! I’ll be sure to take some pictures while I am alone in the kitchen before I take it to the table!!
This recipe is great. I never tried adding alcohol in the preparation of steak. And I’m Irish. Typically I either used a rub or a marinade. This was unique flavor and I followed another reviewers advise and flambéd the steak. I only had filets but they turned out flavorful and juicy.
Needs work. Just not sure how or what. Kind of a waste of Jamesons. I think next time I will marinate the steak and drink the whiskey
This is a very good recipe for cooking a steak on a frying pan. I usually use a grill, but a winter snow storm changed that. This was a nice change.
This was Fantastic!!! I had a large sirloin that I cut up into four small steaks. I used margarine since I was out of butter and Jim Beam honey flavored whiskey. It was great! I removed the onions while cooking the steak and put them back in after adding the whiskey. I will definitely make it again.
The steaks were surprisingly bland, but the caramelized onions were great. I will probably make the onions again as toppings for other things like hamburgers, but I don’t think I’ll make the steaks again.
I doubled the recipe and found that the outcome was superb. Following another reviewer’s tip, I removed the onions directly after they browned. A tweak of my own was to use minced garlic which I doubled and added in late with the onions. The end result was a sauce that complimented the steak better than anything you can buy in a store
I made the steak several times and it turned out great. I saute the onions separately so the don’t burn. Also I have used apple whiskeys to add an apple flavor and it tastes amazing!!
Wow! Really fantastic. It’s a great recipe in and of itself, but really it is perfect for a slightly less than ideal cut of meat as the flavor is so powerful. This is perfect if you have some inexpensive steaks in the fridge that you don’t know what to do with.
I have used this recipe twice but in different ways. The first time I cut my steaks a bit smaller, did not use the onions so I browned my butter instead, and followed rest of the recipe, adding about a tablespoon of whole milk at the very end and served it on breakfast sandwiches. Tonight I am following it with the exception of cooking burgers instead of steak and again added the milk at the end. Both times it has been absolutely delicious!
Made this for dinner last night. I didn’t have fresh garlic, so I just sprinkled garlic powder on the steaks, other than that, I followed the recipe. Great flavor! Saving this one!
I think it taste good with BBQ sauce and it becomes Liquor flavour BBQ sauce
The steaks had a good flavor, but found it to be labor intensive. Will probably not make again.
Made this last night. Overall delicious but few tips: – season the steaks with salt and pepper beforehand – consider using a rub on the steak – mushrooms would be nice with the onions – i would flip the steak so the parsley cooks a bit – i served this with roasted veggies – used a flank steak which tasted fine