Top Butt Steak with Whiskey Mustard Sauce

Ingredients

• Mustard

  Prepared, yellow

  ⅔ tbsp or 10g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅓ cup or 80g

• Olive oil

  Salad or cooking

  ⅓ tbsp or 5g

• Butter

  Unsalted

  1 tbsp or 14g

• Shallots

  Raw

  ⅔ tbsp chopped or 7g

• Vinegar

  Cider

  ³⁄₁₆ tsp or 0.8g

• Whiskey

  Alcoholic beverage, distilled, 86 proof

  1 ⅓ fl oz or 37g

Directions

1. Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
3. While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
4. Slice steak and serve with sauce.

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