Skillet Steak with Whiskey-Pepper Mushrooms & Crispy Rosemary Potatoes
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A cozy steakhouse-style dinner for a cool fall evening. Golden potatoes, seared steak, and browned mushrooms finished with Shemp’s whiskey-pepper sauce make this hearty without being complicated.
Serves 4. Prep: 15 minutes. Cook: 40 minutes.
Ingredients
- 1½ pounds Yukon Gold potatoes, cut into ¾-inch pieces
- 3 tablespoons olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 4 boneless sirloin or strip steaks, about 6–8 ounces each and 1 inch thick
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
- 12 ounces cremini mushrooms, sliced
- 1 small shallot, finely chopped
- ½ cup low-sodium beef broth
- ⅓ cup Shemp’s Old Fashioned Whiskey Pepper Steak Sauce
- Chopped fresh parsley, optional
Directions
- Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Spread on a large baking sheet with space between the pieces.
- Roast for 30–40 minutes, turning after 20 minutes, until browned and tender.
- While the potatoes roast, pat the steaks dry and season both sides with salt and pepper. Heat the remaining tablespoon of oil in a large heavy skillet over medium-high heat.
- Sear the steaks in two batches so the pan isn’t crowded, about 3–5 minutes per side. Adjust the heat if the pan starts smoking heavily. Use a thermometer rather than timing alone: cook to at least 145°F, then rest for at least 3 minutes. Transfer to a platter and loosely cover.
- Reduce the heat to medium. If the skillet has blackened bits, wipe those out, leaving the browned bits. Add 1 tablespoon butter and the mushrooms. Cook for 6–8 minutes, stirring occasionally, until browned and their moisture has mostly evaporated.
- Add the shallot and cook for 1 minute. Pour in the broth and scrape up the browned bits. Stir in Shemp’s steak sauce and simmer gently for 2–3 minutes, until lightly thickened.
- Remove from the heat and stir in the remaining tablespoon of butter. Taste before adding more salt or pepper.
- Serve the steaks with the rosemary potatoes and whiskey-pepper mushrooms alongside. Spoon any extra sauce into a small serving bowl. Finish with parsley if desired.
The sauce already contains bourbon whiskey, so there’s no need to buy or add a separate bottle.