"John missed many steak-and-whiskey nights with his law school buddies in 2020, so this dish is for him."   —Rach

Rachael Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the rack in the middle of the oven; preheat to 500°. Line a large rimmed baking sheet with foil and place it in the oven.

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  • In a large bowl, whisk the Worcestershire, sherry, EVOO, garlic, and rosemary. Toss with the cauliflower; season with salt and pepper. Transfer the cauliflower to the baking sheet, spreading in a single layer. Roast until browned at the edges, 15 to 18 minutes. Flip the cauliflower over, top with the cheese, and bake until the cheese is bubbly, about 5 minutes more.

  • Heat a large cast-iron skillet over medium-high. Season the steaks with salt and pepper. Lightly coat the pan with the cooking oil. Cook the steaks, turning occasionally, about 10 minutes for medium-rare. Using tongs, pick up the steaks and place them on their sides to brown the edges of the meat. Let the steaks rest while you make the sauce.

  • Reduce the heat to medium, then add the butter to the skillet. When the butter melts, add the shallots. Cook until softened, about 2 minutes. Off heat, stir in the whiskey. Return the pan to the heat and let cook until the whiskey is mostly evaporated, about 5 minutes. Stir in the broth. Let the broth reduce for a minute. Stir in the cream; cook a minute or 2 more. Off heat, stir in the Dijon. 

  • Transfer the steaks to warm plates; top with some sauce. Sprinkle with the parsley. Serve with the cauliflower and more sauce.

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