Skirt Steak With Bourbon Cream Sauce
Serves 2 as a main course
- 1 (16-ounce) Certified Piedmontese skirt steak
- ½ tablespoon olive oil
- 1/3 cup bourbon
- 1 cup low-sodium beef broth
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
- ½ cup heavy cream
- 1 tablespoon finely chopped fresh chives (optional)
Heat a cast iron skillet over high heat until just starting to smoke. Meanwhile, liberally season the steak with salt and pepper. Add the olive oil to the pan and swirl to coat the bottom. Sear the steak in the pan and cook 3 to 4 minutes per side, or until desired doneness. Transfer the steak to a cutting board to rest.
Meanwhile, remove the pan from the heat and add the bourbon. Transfer the pan back to medium-high heat, and use a wooden spoon to scrape browned bits from the bottom of the skillet. Cook until the bourbon is reduced by about three quarters.
Whisk in the beef broth and season with salt and pepper. Cook until the liquid is reduced by half, about 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 heat.
Slice the steak against the grain. Serve sauce under or over the steak and sprinkle with chives (if desired).