Easy, Honey Whiskey Pan Sauce Perfect For A Steak

Honey whiskey pan sauce. Pan sauces are incredibly easy to make and are a flavor bomb. Serving a seared piece of meat (such as a NY strip) almost requires a pan sauce to accompany it. Let’s get to it! The honey whiskey by itself is delicious. Making a pan sauce with it results in a sauce that has a nice depth of caramelized honey flavor with a fantastic peppery, garlic flavor! It’s almost too good to share!

Ingredients:

2 cloves garlic, rough chopped

2 shots worth honey whiskey, I used Jack Daniel's

3 to 4 peppercorns

3 tbsp cold unsalted butter

Tools needed:

Saute pan

Cutting board

Sharp knife

Sauce pot

Fine mesh strainer

Rubber spatula

How to make it:

Pan sear your steak (see this post for a beautiful recipe). Pour out excess oil and place back on burner over medium low heat (3 on the dial). Peel garlic and give a rough chop. Carefully pour 2 shots worth of the whiskey to the pan. I remove from the heat to avoid flaming up the alcohol. Place pan on burner and add chopped garlic and peppercorns. Simmer and reduce alcohol to 2 tbsp worth. Simmering will burn off the alcohol. This takes about 2 minutes. Strain the garlic and peppercorns if desired.

Turn off the heat and whisk in cold butter, one tbsp at a time. Wait until the butter is fully melted before adding more. This will give your sauce a nice body and good flavor.

I recently served mine with a reverse seared tri tip. Beautiful sauce to accompany a beautiful cut of meat.

Enjoy!

-Logan