1 pound flat iron steak (could also use flank steak)
olive oil, kosher salt, pepper
1 14oz can beef broth
1 cup whiskey (of your choice)
1 tablespoon Dijon mustard
1 cup heavy cream
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes

1. Drizzle bot sides of the steak with some olive oil and sprinkle with kosher salt and pepper.
2. In a large skillet over medium high heat add 1 tablespoon more of the olive oil and place the steak in the center of the pan. Cook for 3-4 minutes, flip and cook and additional 3-4 minutes for medium-rare to medium doneness. Remove the steak and place on a cutting board to rest.
3. In the same pan add the beef broth, whiskey, and Dijon mustard. Once it comes to a boil, turn the heat down to medium. Cook 10 minutes, stirring occasionally.
4. Add the heavy cream, garlic powder, and red pepper flakes. Cook 5-8 more minutes, stirring occasionally. Taste for seasoning and add kosher salt and pepper to taste.
5. Slice the steak against the grain and serve with whiskey cream sauce.

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