USDA Prime Steaks With Tincup Whiskey Sauce

What you need to make USDA Prime Steaks with Tincup Whiskey Sauce.

By Justin Brouillard, & Jimmy Kennedy
Cook Ambassadors

These steaks are bound to become your new favorite meal.

What You Need

2 to 4 steaks, about 12 ounces each
1/4 to 1/2 pounds of mushrooms, cleaned and sliced
2 shallots, minced
1 tsp. minced garlic
1 cup Tincup Whiskey
1/4 cup Cabot Heavy Cream
Salt and pepper to taste
Butter for cooking


  1. Season the steaks on both sides with salt and pepper or your favorite seasoning mix. Set a large skillet over medium-high heat with a few slices of butter as needed. When the butter is melted and not smoking, add the venison steaks (or selected meat) and sear until browned on both sides. This should take 1 to 2 minutes per side. Remove the steaks from the pan and set aside.
  2. Lower the heat on the pan to medium and add the mushrooms and shallots. Sauté for 2 to 3 minutes. Add the garlic and sauté for an additional minute. If the pan is dry, add a little more butter.
  3. If cooking over an open flame, remove the pan from the heat and add the bourbon, making sure the pan is away from the flame. Carefully place the pan back over the heat and tilt the pan forward into the flame slightly so the bourbon is pushed towards the lip of the pan. When the bourbon is close enough to the lip and the flame, it will ignite. Immediately place the pan back down on the burner and allow the flame to burn out, then add the heavy cream. The purpose of catching the bourbon on fire is to burn off the sharp alcohol and at the same time retain the flavor. Be safe when you are doing this part, and if you have any doubts just pull it off, add the bourbon and place over a low flame without tipping to catch it on fire. If using an electric burner you won’t have a fire, period.
  4. After the heavy cream has been added, reduce the heat to low and simmer the sauce until it has reached a nice consistency (10 to 20 minutes). Season to taste with salt and pepper when it’s done.
  5. While the sauce is cooking, cook the steaks to your liking on an open fire or in the oven. When they are done, allow them to rest for a few minutes and then pour the finished whiskey sauce liberally over them and serve hot with sides of your choice.
(Justin Broulliard)

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