Categories: Steak

Ingredients

• 1 pound flank steak
• 1/2 tablespoon olive oil
• 1/3 cup bourbon
• 1 cup low-sodium beef broth
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup heavy cream
• 1 tablespoon finely chopped fresh chives (optional)

Directions

1. Heat a 10-inch cast iron skillet over high heat until just starting to smoke a bit and thoroughly heated (it may take up to 10 minutes). Meanwhile, liberally season the steak all over with salt and pepper.

2. Add the oil to the pan and swirl to coat the bottom. Place the steak in the pan and cook 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a clean cutting board and tent with aluminum foil.

3. move the pan from the heat and carefully add the bourbon. Place the pan back over medium-high heat, and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook until the bourbon is reduced by about 3/4.

4. Whisk in the beef broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the liquid is reduced by half, 2 to 3 minutes. Whisk in the cream. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Remove from the heat.

5. Slice the steak across the grain and divide between plates. Spoon the sauce over top, sprinkle with chives if desired, and serve warm.

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