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Steak with Whisky Sauce plated up with Duchess potatoes, carrots & fried courgettes.
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4.64 from 41 votes

Steak with Whisky Sauce

Succulent steak served with a heavenly creamy whisky sauce infused with rosemary with back notes of tomato.
Course Main
Cuisine British
Keyword beef steak, sauce, Whisky
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Camilla Hawkins


  • 2 sirloin steaks or steak of your choice
  • 1 tbsp olive oil
  • ½ tsp dried rosemary
  • 2 tbsp whisky
  • 2 tbsp tomato ketchup
  • 100 mls single cream or to taste
  • 125 mls 4 fl oz Hot water from vegetable cooking water or kettle
  • salt & pepper


  • Tenderise the steaks using a meat hammer (probably not necessary with Graigs) and then season with salt and pepper.
  • Fry the steaks in a pan to your liking, for medium I did mine for 3 minutes each side.
  • Transfer steaks to a warmed dish, cover and put in a warmed oven (switched off).
  • To make the Whisky Sauce add dried rosemary to the remaining oil and meat juices in the pan and fry on a medium heat for 30 seconds.
  • Then add whisky and cook for a further minute.
  • Stir in the hot water and then the ketchup and heat through for a minute.
  • Next stir in the single cream (add to your taste), heat through and season.
  • Remove the steaks from the oven and pour any remaining juices into the sauce and stir well.
  • Plate up the steaks and pour the sauce over them.
  • Serve with your favourite vegetables.


The quantities of ingredients here can be played around with so if you think you need to add more of anything eg water or cream then do so if needed!