Irish Steaks

Your guests will think you went to gourmet cooking class when you present these tender sirloin steaks served with Irish whiskey pan sauce. If you like, flame the whiskey sauce to wow your guests.

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2 tablespoons vegetable oil

3 tablespoons butter

1 onion, chopped

4 (4 ounce) beef top sirloin steaks

1 clove garlic, cut in half lengthwise

1/4 cup Irish whiskey (such as Jameson®)

salt and ground black pepper to taste

2 tablespoons chopped fresh flat-leaf parsley

Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.

Rub steaks with cut sides of garlic clove.

Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.

Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.

Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

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