Try out this recipe from Rosso Trattoria's head chef Kristian Niemi:
Pan-Seared Ribeye with Irish Whisky Sauce
2 1- to 1-1/4-inch-thick Rib-Eye Steaks
Seasoning Mix (5 parts Kosher Salt, 1 part Freshly Ground Black Pepper,
1 part Granulated Garlic, 1/2 part Cayenne Pepper) OR Kosher salt and
freshly ground black pepper
1 TB Vegetable Oil
1 TB Unsalted Butter
1 Shallot, minced
1/4 cup Irish whisky, such as Jameson
1/2 cup Low-Sodium Beef Broth
1/2 tsp. Worcestershire Sauce
2 tsp. Dijon Mustard
1/2 cup Heavy Cream
1 tsp Fresh Lemon Juice
Season each steak generously with salt and pepper. Heat a heavy-based
(preferably cast-iron) skillet that's large enough to hold the steaks over high
heat until quite hot. (Add the 1 Tbs. vegetable oil if not using cast
Test by touching the edge of one steak to the pan surface; it will sizzle
briskly when ready.
Immediately drop in the steaks and sear one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so.
Flip the steaks and sear the other side for 2 to 3 minutes.
Transfer the steaks to the warm platter and let them rest, covered loosely with foil.
To make the pan sauce:
Return the pan to medium heat. Add the butter and let it melt. Add the
shallots and cook 1 to 2 minutes. Add the whisky and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice.
Serve the steaks with the sauce.