Manhattan Steaks

Ingredients

• Thick cut steaks, one per person
• Olive oil
• Montreal Steak Seasoning (I like McCormick Low Salt)
• 4.5 ounces bourbon (VERY good quality. If you think Kentucky Deluxe is good quality, stop reading immediately. We're not friends anymore)
• 1 ounce sweet vermouth
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 2 shallots, minced

Steps

• Heat a large non-stick skillet over medium high heat.
• Sprinkle each steak with olive oil and coat with seasoning on both sides.
• When pan is hot, place steaks in it. Cook for 5-6 minutes on each side for medium rare.
• Remove steaks to pan and cover with foil keep warm.
• Return pan (with drippings) to heat. Add olive oil and 1 tbsp butter to pan. Melt together.
• Add shallots and cook 2 minutes
• Add alcohol. At this point you have two options. You can ignite it and wait until the alcohol burns down, or you can boil it out. This is up to you. When the alcohol is gone, add the final tablespoon of butter and remove pan from heat.
  
• Serve immediately over steaks.
  

Notes: This recipe is from Rachel Ray's 365 No Repeats cookbook. I didn't have shallots the other day, so made the sauce with garlic and it worked fine. I used Woodford Reserve bourbon, and it turned out really nicely.