Whiskey Garlic Sirloin
Justa bit of your favorite whiskey, or some you’ve got sitting in the cabinet. I used some Fireball that a friend left. I wasn’t too fond of it, but didn’t want to throw it out. After some thought, I used it in my steak marinade. It turned my steak into STEAK! It could’ve been the combination of everything making the steak so tasty and tender! It is delicious by itself or with a baked potato and salad.
#GoldenApron23
Whiskey Garlic Sirloin
Justa bit of your favorite whiskey, or some you’ve got sitting in the cabinet. I used some Fireball that a friend left. I wasn’t too fond of it, but didn’t want to throw it out. After some thought, I used it in my steak marinade. It turned my steak into STEAK! It could’ve been the combination of everything making the steak so tasty and tender! It is delicious by itself or with a baked potato and salad.
#GoldenApron23
Cooking Instructions
- 1
Stir everything but the steaks, butter and broth in a pot over medium heat, stir until sugar is melted.
- 2
Place steaks in shallow dish, pour marinade over steaks and cover with airtight lid. Refrigerate, at least 4 hours, up to overnight. Overnight is best.
- 3
Heat iron skillet, melt 2 Tbsp butter. Place steak in skillet and sear both sides, flipping back and forth. Use a meat thermometer to check for your desired temperature: medium rare 145*, medium 160*, well done 170*.
- 4
Remove steaks to serving plate. Pour 1 cup broth into skillet, use edge of wooden spatula to scrape bottom of skillet to remove steak bits. Spoon over steak(s) just before serving.
- 5
Enjoy!
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