Steak with Creamy Whiskey Mushroom Sauce

Ingredients

• Salt
• Butter
• Garlic
• Heavy cream
• Pepper
• Onion
• Balsamic vinegar
• Cooking oil
• Nutmeg
• Cream
• Mushrooms
• Onions
• Frying

Directions

1. Coat each steak on both sides with a little cooking oil, then season both sides with salt and pepper. Set a large frying pan or grill pan over high heat. Once the pan is extremely hot, lay in the steaks and cook them on both sides to your preferred doneness, adjusting the timing for the thickness of the meat. For a 1-inch thick steak, plan on about 5 minutes per side, then check the temperature with a meat thermometer; 145F is medium-rare, and 160F is medium. Transfer the steaks to a plate and loosely cover them with tin foil so they can rest.
2. Put the same frying pan back on the stove and melt the butter over medium heat. When it begins to bubble, add the onions and cook, stirring, until they soften, turn translucent, and pick up just a little color. Watch the heat here and keep it at medium, or even medium-low, so the onions do not scorch. This should take about 3 minutes. Add the garlic and cook for another minute, just until it smells fragrant.
3. Raise the heat to medium-high and add all of the mushrooms at once. Start tossing right away so the butter, onions, and garlic coat the mushrooms evenly. Cook until the mushrooms are tender and browned, about 3-5 minutes, depending on how thick and large they are.
4. Season the mushrooms with salt, pepper, and nutmeg. Add the whiskey and balsamic vinegar, and let everything bubble briefly so some of the alcohol cooks off. Lower the heat slightly, then stir in the heavy cream. Let the sauce bubble for another 30 seconds, then taste and adjust the salt. Stir in the freshly minced herbs, then spoon the sauce over the just-grilled steak.