St. Patrick’s Steak – Sirloin with Irish Whiskey Cream Sauce

Thaw your Sirloin Steak and remove from packaging. Thoroughly dry the steak using paper towels. Place in shallow baking dish.

Dot both sides of the steak with slices of garlic, then place back in shallow dish.

Pour Irish Whiskey over Sirloin Steak. Marinate for about 1 hour. Flip the steak over halfway through the marinating period to ensure both sides soak in the whiskey.

After marinating, take the steak out of the shallow dish and place on a platter. Pat dry with paper towels. There will be garlic infused Irish Whiskey still in the shallow dish. Transfer this to a measuring cup or small pitcher to use later to make the sauce.

Generously salt and pepper both sides of the steak.

Heat the cast iron skillet for searing. Add the oil to the pan.

Sear the Sirloin Steak on both sides to the desired done-ness. This will depend on the thickness of your steak and how done you like your steak. For grass-fed beef, we recommend rare to medium-rare. And remember - the steak will continue to cook after you remove it from the pan. So targeting an internal temperature of 120℉ is a good starting place.

Remove the steak and place on a warm carving surface. Cover with foil to keep warm.

Turn the skillet heat down to medium. Add the minced shallots to the pan and cook, stirring frequently, for 2 minutes.

Turn the skillet back up to high and add the garlic infused Irish Whiskey (set aside from the earlier marinade) to the pan. Let us simmer at high heat until the liquid reduces by about half. If you can source the soft green peppercorns, you can add these at this time.

After the whiskey has reduced, turn the heat under the pan down to low. Add the cream to the pan and and simmer for about a minute. Then pour the sauce into a measuring cup or pitcher that can we re-warmed.

Slice the Sirloin Steak into thin slices, cutting across the grain. Serve with side dishes of your choice. Drizzle whiskey cream sauce over the steak - or let guests serve themselves.