Ingrédiénts
- 1 pound flat iron stéak (could also usé flank stéak)
- olivé oil, koshér salt, péppér
- 1 14 oz can bééf broth
- 1 cup whiskéy (I uséd Jack Daniéls)
- 1 Tbsp dijon mustard
- 1 cup héavy créam
- 1 tsp garlic powdér
- 1/2 tsp réd péppér flakés
Instructions
- Drizzlé both sidés of thé stéak with somé olivé oil and sprinklé with koshér salt and péppér.
- In a largé skillét (I uséd cast iron) ovér médium high héat add 1 Tbsp moré of thé olivé oil and placé thé stéak in thé céntér of thé pan. Cook for 3-4 minutés, flip and cook an additional 3-4 minutés for médium-raré to médium donénéss. Rémové thé stéak and placé on a cutting board to rést.
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