Ingredients:
• 4 x 8-12 oz Northern Ireland Sirloin steaks at room temperature
• 5ml oil
• 15g butter
• 50ml whiskey
• 300ml double cream
• Salt and ground black pepper

Method:
• Dry the steaks with kitchen paper and season with pepper
• Heat a thick heavy frying pan over a high heat.  When it is very hot, add the oil and butter.  Add the steaks to the foaming butter, one at a time to seal the meat quickly
• Lower the heat to moderate and continue to cook the steaks, allowing 3-4 minutes for rare, 4-5 minutes for medium or 5-6 minutes for well-done steaks
• To test if the timing is right, press down gently in the middle of the steak; soft meat will be rare; when there is some resistance but the meat underneath the outside crust feels soft, it is medium; if it is firm to the touch, the meat is well done
• Turn the steaks only once during cooking to seal in the juices
• When the steaks are cooked to your liking, transfer them to warmed plates and keep warm.  Pour off the fat from the pan and discard.  Add the whiskey and stir around to scrape off all the pan sediment from to base of the pan
• Allow the liquid to reduce a little, then add the cream and simmer over a low heat for a few minutes until the cream thickens
• Season to taste, pour the sauce over or around the steaks and serve immediately
• Serve with fried onions and mushrooms and home chips!