5 October, 2014
Steak with Mustard and Whiskey Sauce
Steak. Mustard. Whiskey.
A little background and disclaimer for the lawyers and FTC.
Grilled Beef Steak with El Diablo Steakhouse Mustard & Makers Mark Sauce
Since the first time I cooked this recipe I’ve developed a taste for Makers Mark – you can use whatever you prefer, of course. AND the El Diablo Steakhouse Mustard rocks the sauce. ~ Barry CB Martin
- 2 beef flat iron steaks (shoulder top-blade) about 8-10 ounces each
- coarse sea salt and freshly ground black pepper
- ½ cup whipping cream
- ¼ cup El Diablo Steakhouse Mustard
- 2 Tablespoons Maker Mark Whiskey - and a shot or two for the cook!
- 1 Tablespoon fresh chives or green onions, chopped finely
- 1 tsp of kosher salt per steak
- Press the salt into the surface on both sides of the steaks about 30-60 minutes before grilling on HOT (450°F or higher temperature at the grates) clean, dry grates. Sear on both sides, and remove to tray away from direct heat to finish until desired internal temperature is reached. (USDA recommend 145°F as Medium-Rare) Remove the meat from heat when internal temperature is about 5°F below the desired serving temperature and allow to rest on platter so juices can be reabsorbed into the meat before slicing across the grain of the muscle with sharp knife into very thin slices slanted just a bit to produce more surface area.
- Combine cream and mustard in a small saucepan and stir continuously over medium to low heat.
- Season with salt and pepper to taste as desired.
- Before serving add the whiskey and ladle over meat - but if you don't like the alcohol, just the flavor: add whiskey at the beginning and the alcohol will burn off.
- Dress with chopped chives or green onions
The video of some chuckle-head grilling flank steaks…