Ingredients
3 tbsp butter
2 tbsp vegetable oil
1 onion, chopped
4 (115g) beef top sirloin steaks
1 clove garlic, halved lengthwise
60ml Irish whiskey (such as Jameson®)
salt and ground black pepper to taste
2 tbsp chopped fresh flat-leaf parsley
Directions
Step 1
In a heavy skillet over medium heat, melt the butter with the oil. Add the chopped onion and sauté until golden brown, about 10 minutes. Push the onions to the sides of the pan.
Step 2
Rub the steaks with the cut sides of the garlic. Place the steaks in the skillet and cook over medium-high heat until browned but still pink inside, about 2-4 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 60°C for medium doneness.
Step 3
Remove from the heat. Slowly pour the Irish whiskey into the hot skillet, being cautious as whiskey fumes are flammable. Mix the browned onions into the whiskey and bring to a simmer over medium-low heat.
Step 4
Season the steaks with salt and pepper, then garnish with parsley. Turn the steaks over to coat both sides with the pan sauce.
Step 5
Serve the steaks and drizzle the pan sauce over the top.