Recipe: Pan fried Northern Ireland steaks with whiskey and cream
Try some of these delicious recipes to help celebrate the new Belfast Wine Festival.
What you'll need
4 x 225-350g Northern Ireland sirloin steaks at room temperature
15g local butter
300ml double cream
Salt and ground black pepper
Dry the steaks with kitchen paper and season with pepper. Heat a heavy frying pan over high heat. When it is very hot, add the oil and butter. Add the steaks to the foaming butter, one at a time, to seal the meat quickly.
Lower the heat to moderate and continue to cook the steaks, allowing 3-4 minutes for rare, 4-5 minutes for medium or 5-6 minutes for well-done steaks. Turn the steaks only once during cooking to seal in the juices.
To test if the timing is right, press down gently in the middle of the steak: soft meat will be rare; when there is some resistance but the meat underneath the outside crust feels soft, it is medium; if it is firm to the touch, the meat is well done.
When the steaks are cooked to your liking, transfer them to warmed plates and keep warm. Pour off the fat from the pan and discard. Add the whiskey and stir around to scrape off all the pan sediment.
Allow the liquid to reduce a little, then add the cream and simmer over a low heat for a few minutes until the cream thickens. Season to taste, pour the sauce over or around the steaks and serve immediately.
This recipes works particularly well with fried onions and mushrooms, peas and home-made chunky chips.