My husband loves steak and whiskey so why not combine the two. We found this recipe on line and made it for Father's Day. It was a hit! The original recipe called for Porterhouse but we used New York Strip and they turned out fantastic.
1Preheat oven to 375F. Season the steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the steak with cooking oil.
2Heat an oven-safe pan (cast iron preferred) over high heat. When very hot, add the steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.
For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.
For 1 1/2 inch steaks, I recommend checking temperature at the 7 minute mark.
125-130F = rare
130-140F = medium rare
140-150F = medium
150-155F = medium well
160-212F = well-done
3While the steak is the oven, let's cook the mushroom sauce. Heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
4Pour in the water, chicken bouillon, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.