Steak with Cream Whiskey Sauce

Dry the steaks with paper towels. Season with salt, pepper, marinade mix, and a touch of curry and garlic powder. Drizzle 2 half of the oil on the steaks and allow to stand for a minimum of 2.5 hours in the refrigerator.

After 2.5 hours, heat a pan well. Pour in the remaining oil and the butter. Then put the steak in the pan and fry on both sides.

Peel and slice the mushrooms. Throw them into the pan along with the meat. Cover with the lid and continue to fry steaks until desired doneness, about 3 to 4 minutes for rare, 4–5 minutes for medium, or 5–6 minutes for well-done. (To check if the meat is ready, press the steak gently with your finger and measure the resistance. Rare should be soft. If you feel the meat resisting, that’s medium. Well-done steak should be slightly hard.)

Once we have the meat ready, put it on a warm plate. Discard the fat from the skillet (do not reuse!). Then, in the same pan, pour whiskey and stir until pan is deglazed. When the liquid has reduced slightly in volume, pour the cream. Cook over low heat several minutes until the sauce begins to thicken. Season to taste and serve over the steaks.