This Pan-Seared New York Steak with Whiskey Cream Sauce was exactly what we needed after a wonderful four-day weekend. It felt good to settle back into our routine and enjoy a home-cooked dinner, and when I asked what everyone wanted, steak was the immediate answer. I certainly did not need any convincing.
To complete the meal, I served our steaks with roasted rosemary potatoes and green bean almondine. The crispy potatoes are perfect for soaking up that wonderful whiskey cream sauce, while the fresh green beans and toasted almonds add just the right crunch to the plate.
Recipe Overview: Pan-Seared New York Steak with Whiskey and Cream
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Cook Method: Pan-seared
- Flavor & Texture: Tender, juicy New York steak with a beautifully seared crust, finished with a rich, velvety whiskey cream sauce.
- Difficulty: Easy. A simple skillet recipe that comes together quickly with very little fuss.
- Why this Recipe? This is one of those dinners that feels special without requiring hours in the kitchen. The whiskey cream sauce is rich, smooth, and full of flavor, making every bite of the steak even more delicious.
I wanted something simple yet full of flavor to serve with our steaks, and this whiskey cream sauce was exactly that. This classic sauce has been served for years in French restaurants, often prepared tableside, and it pairs beautifully with a tender, buttery steak.
We chose New York steaks, but filet mignon or rib eye would be just as delicious. Cognac is also a wonderful substitute for whiskey.
When adding whiskey to a hot skillet, use caution. Pour it in slowly, keep your face and body back, and never pour directly from the bottle near an open flame.
In this Article
- Recipe Overview: Pan-Seared New York Steak with Whiskey and Cream
- A Note From Giangi
- Key Ingredients
- How to Make Pan-Seared New York Steak with Whiskey Cream Sauce
- Giangi’s Tips on cooking with alcohol
- Steak Temperature
- What to Serve with Pan-Seared New York Steak with Whiskey Cream Sauce
- Storage and Reheating
- Pan-Seared New York Steak with Whiskey Cream Sauce FAQ
- More Sauce Recipes You Will Love
- Pan Seared New York Steak with Whiskey and Cream
A Note From Giangi
Key Ingredients
New York Steaks: Choose steaks about 1 to 1¼ inches thick. This cut is tender, flavorful, and perfect for quickly pan-searing.
Unsalted Butter – Used to sear the steaks and create those flavorful browned bits that become the base of the sauce.
Shallots: Finely chopped shallots add a delicate sweetness and savory depth without overpowering the steak.
Whiskey – The star of the sauce. It loosens all those delicious browned bits from the skillet while adding warmth and richness.
Chicken Stock adds body and savory flavor to the whiskey cream sauce. The recipe uses sodium-free stock so you can control the seasoning.
Worcestershire Sauce – A small amount brings wonderful umami and depth to the pan sauce.
Dijon Mustard adds a subtle tang and sharpness that balances the richness of the cream.
Heavy Cream creates the smooth, velvety consistency that makes this whiskey sauce so irresistible.
Fresh Lemon Juice, with Just a touch at the end brightens the sauce and balances the cream and whiskey.
Salt and Pepper. Season the steaks generously before searing and adjust the sauce to taste before serving.
How to Make Pan-Seared New York Steak with Whiskey Cream Sauce
Step 1: Bring the steaks to room temperature and generously season both sides with salt and pepper.
Step 2 : Heat a large, heavy skillet over medium-high heat. Add the butter, and once it begins to foam, add the steaks. Sear for about 3 minutes on each side for rare, or cook a little longer to your preferred doneness.
Step 3: Transfer the steaks to a warm platter and loosely cover them with aluminum foil while you prepare the sauce.
Step 4: Reduce the heat to medium. Add the shallots to the same skillet and cook for about 1 minute, stirring often.
Step 5: Remove the skillet from the heat before carefully adding the whiskey. Scrape up all those flavorful browned bits from the bottom of the pan.
Step 6: Return the skillet to the heat. Add the chicken stock and Worcestershire sauce and bring everything to a gentle boil.
Step 7 Whisk in the Dijon mustard followed by the heavy cream. Simmer for 2 to 3 minutes, whisking occasionally, until the sauce has reduced and becomes rich and creamy.
Step 8: Taste and season with salt, pepper, and a touch of fresh lemon juice to balance the richness.
Step 9: Return the steaks and any accumulated juices to the skillet. Gently warm them in the whiskey cream sauce, spooning some of that delicious sauce over each steak before serving.
Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around and add the cream or butter as per the recipe description.
Steak Temperature
An instant thermometer is the best way to get a true reading. To record the temperature, insert the metal probe into the center of each stake and check.
The below is a guideline. Do remember that your steak temperature will rise by 2 to 6 degrees after having rested for a couple of minutes; therefore, it is always best to take your steak out earlier rather than later, or it will be overcooked if you like your steak medium rare as I do.
Rare: 118F / 48C
Medium Rare: 125F / 52C
Medium: 136F / 58C
Medium Well: 143F / 62C
Well Done: 154F / 68C
What to Serve with Pan-Seared New York Steak with Whiskey Cream Sauce
With its rich and creamy whiskey sauce, this steak pairs beautifully with potatoes, fresh vegetables, and a simple salad.
Smashed Potatoes are one of my favorite choices. Their crispy exterior and tender center are perfect for catching every last drop of that whiskey cream sauce.
For something a little more elegant, Potatoes Anna are buttery, tender, and wonderfully crisp around the edges, making them a natural companion to a pan-seared steak.
Add something green with Green Beans Almondine. The fresh lemon and buttery almonds provide a lovely contrast to the richness of the steak and cream sauce.
Asparagus with Balsamic Vinaigrette is another excellent choice. The acidity of the balsamic and freshness of the tomatoes help balance the richness of the whiskey sauce.
Or keep things classically French with a simple Butter Lettuce Salad with Shallot Vinaigrette. Its light, tangy dressing refreshes the palate between bites of steak.
Storage and Reheating
Store: Store leftover steak and whiskey cream sauce in separate airtight containers for up to 3 days.
Reheating the steak: Warm the steak gently in a skillet over low heat with a small amount of butter, or in a 275°F oven until just heated through. Avoid overheating, as the steak can quickly become tough.
Reheating the sauce: Warm the whiskey cream sauce in a small saucepan over low heat, stirring frequently. If it has thickened too much, add a splash of chicken stock or heavy cream until it reaches the desired consistency.
Pan-Seared New York Steak with Whiskey Cream Sauce FAQ
Can I use a different cut of steak?
Absolutely. Filet mignon, rib eye, or sirloin would all work beautifully with this whiskey cream sauce.
Can I substitute the whiskey?
Yes. Cognac or brandy is an excellent substitute and will give the sauce a slightly different but equally delicious flavor.
What is the best way to know when my steak is done?
A meat thermometer is the easiest and most accurate method. For medium-rare, aim for about 130°F to 135°F after resting.
Can I make this recipe without alcohol?
Yes. Replace the whiskey with additional chicken stock. The flavor will be milder, but the sauce will still be rich and creamy.
More Sauce Recipes You Will Love
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Pan Seared New York Steak with Whiskey and Cream
Ingredients
- 4 New York Steaks, 8 ounces each and 1 to 1 ¼ inch thick
- 1 tablespoon unsalted butter
- 3 tablespoons shallots, finely chopped
- ¼ cup whiskey
- ½ cup sodium free chicken stock
- ½ teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ cup heavy cream
- lemon juice, fresh lemon juice
Instructions
- Bring the steaks to room temperature and season each side generously with salt and pepper.
- Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil.
- To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil.
- Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
- Season to taste with salt, pepper and lemon juice.
- Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
We crave this recipe, and since it only takes about 20 minutes to prepare, it has become our go-to on nights we do not want something special but not spend hours in the kitchen.