Pan Broiled Steaks with Whiskey Sauce #FoodNFlix

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It’s Food ‘n Flix time!

If you’re new here, Food ‘n Flix is a super fun club wherein participants watch the movie of the month and then cook something inspired by the film (and anyone can participate!)

This month’s movie was the John Wayne Classic, The Quiet Man hosted by Joanne from What’s on theList?

I’ll start off by saying that Hubs was super excited for this one.  Everyone in his family is a huge John Wayne fan.  Me?  I just haven’t seen that many John Wayne movies.  So when this one was not a cowboy film and instead took place in Ireland, I was quite confused!  And also I was being super dense and didn’t connect Ireland and St. Patrick’s Day until the movie was half over…duh.

So obviously the inspiration had to be Irish!

During the movie, I noticed a whole lot of meat and potatoes…and beer!

I decided to make a delicious peppercorn steak with whiskey sauce, since Hubs loves steak and it was his birthday!  We absolutely loved the whiskey sauce (made with Irish whiskey, of course), it was the perfect complement to the steaks!

I also served the steaks with some Guinness as a homage to my favorite part of the movie where of one the characters is meant to be a chaperone to John Wayne and his love interest, but they run off.  He chases after them to fulfill his chaperone duties, but his horse takes a pit stop right in front of the Pub, so our chaperone decides he’s done quite enough and stops off for a pint…or two. Haha!

Pan Broiled Steak with Whiskey Sauce

Adapted from Food.com

Steaks

2 thick cut Ribeye Steaks (about 2 lbs)

Coarsely ground black pepper

3 cloves garlic, minced

Salt

1 tsp butter

Whiskey Butter Sauce

¼ cup (half a stick) butter

2 tbsp onions, finely diced

1 clove garlic, minced

2 tbsp Irish Whiskey

1 tbsp Worcestershire sauce

½ tsp spicy brown mustard

Dash of hot sauce, such as Sriracha or Frank’s

An hour before cooking, remove the steaks from the refrigerator and season generously with coarsely ground black pepper.  Add minced garlic and salt and press into the steak.  Repeat on both sides.  Set at room temperature for 1 hour.

Place the butter in a cast iron skillet over medium-high heat until melted.

Add the steaks and sear on one side (about 3 minutes), then flip and reduce heat to medium-low and cook to desired doneness.  Place the steaks on a platter and tent lightly with foil.

Meanwhile, melt the remaining ¼ cup butter in the same skillet.  Add the onions and garlic and cook until softened.  Add the remaining ingredients and simmer for 1-2 minutes.

Place steaks onto plates and serve with the whiskey sauce and a side of Potato au Gratin.

Serves 2-4