Top Butt Steak with Whiskey Mustard Sauce

A succulent top butt sirloin steak served with a rich whiskey mustard pan sauce made with shallots, whole-grain mustard, and butter. This restaurant-quality dish combines the robust flavors of beef with a sophisticated sauce.

4 servings

33 min

Published October 4, 2025

Ingredients

•1 piece top butt sirloin steak
•1 tablespoon olive oil
•2 tablespoons shallot
•½ cup whiskey
•1 cup reduced-sodium chicken broth
•2 tablespoons whole-grain mustard
•3 tablespoons unsalted butter
•½ teaspoon cider vinegar

Cooking Instructions

1.
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
2 min
2.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
18 min
3.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
10 min
4.
Slice steak and serve with sauce.
3 min

Cooking Instructions

Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.

2 min

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.

18 min

While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.

10 min

Slice steak and serve with sauce.

3 min