Serve this Flat Iron Steak with Whiskey Cream Sauce for an impressive, easy weeknight meal — it might just earn you bonus points. My husband loved it!
I adapted a simple cognac cream sauce I made at Christmas and swapped in whiskey for a rich, savory finish.
This recipe is straightforward. I keep steak seasoning minimal — olive oil, kosher salt, and pepper are all you need. Cook the steak in a hot cast iron skillet or on a Blackstone griddle over medium-high heat for about 3–4 minutes per side for medium-rare to medium.
To make the whiskey cream sauce, bring beef broth, whiskey, and Dijon mustard to a boil in a small saucepan. Once bubbling, reduce the heat to medium and simmer for 10 minutes.
Stir in heavy cream, garlic powder, and red pepper flakes, then cook for another 7 minutes. Toward the end, whisk 1 1/2 tablespoons cornstarch with a little more whiskey and add it in the last 2 minutes to thicken. If the sauce remains thin, simmer a bit longer or add a touch more cornstarch. Season to taste with kosher salt and pepper.
Rest the cooked steak on a cutting board, then slice against the grain and spoon the whiskey cream sauce over the slices. The sauce is also excellent over mashed potatoes, so serving them together is highly recommended.
Serve with mashed potatoes — the whiskey cream sauce is fantastic over them as well as the steak.
So yummy!
If you like Flat Iron Steak with Whiskey Cream Sauce you might also like…
Flank Steak Caprese
Traeger Fireball Whiskey Bacon
Korean Grilled Flank Steak
Hibachi Steak and Fried Rice on the Blackstone Griddle
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Flat Iron Steak with Whiskey Cream Sauce
Steak with a delicious and decadent whiskey cream sauce
Main Course
American
best, Blackstone, Bourbon Cream Sauce, Easy, Flat Iron, Griddle, Keto, Low Carb, Recipe, Steak, Whiskey
5 minutes
25 minutes
30 minutes
4
616 kcal
Cheri Renee
Ingredients
- 1 pound flat iron steak (or flank steak)
- Olive oil, kosher salt, pepper
- 1 (14-oz) can beef broth
- 1 cup whiskey (I used Jack Daniels)
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons cornstarch
Instructions
- Drizzle both sides of the steak with olive oil and season with kosher salt and pepper. Set aside.
- In a saucepan, combine the beef broth, 3/4 cup whiskey, and Dijon mustard. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring occasionally.
- Add the heavy cream, garlic powder, and red pepper flakes. Cook 5–8 more minutes, stirring occasionally. Whisk the cornstarch with the remaining 1/4 cup whiskey and stir it in during the last 2 minutes. Taste and adjust seasoning with kosher salt and pepper. If the sauce is too thin, simmer a bit longer or add a touch more cornstarch; it will thicken slightly as it cools.
- Heat 1 tablespoon of olive oil in a large cast iron skillet or on a Blackstone griddle over medium-high heat. Cook the steak 3–4 minutes per side for medium-rare to medium. Remove and let rest on a cutting board.
- Slice the steak against the grain and serve with the whiskey cream sauce. Serve with mashed potatoes if desired — the sauce is excellent over them.
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