Pan-Seared Steak with Whiskey Bacon-Onion Sauce

1. Season Steak

Let the steak sit at room temperature for 30 minutes prior to cooking, which will allow it to cook more quickly.

2. Cook Steak

Preheat a heavy pan or cast-iron skillet over medium-high heat and add avocado oil. When the oil is shimmering and just begins to smoke, add the steak. Sear for about 2 minutes, then flip and sear the other side for an additional 2 minutes. Repeat this process a few times depending on the size of the steak. It's important to control the heat here, larger steaks will take longer to cook, so you should use a lower heat while thinner steaks will cook faster so they require a much higher heat to develop browning before they overcook. Adjust the heat as needed based on the size of your steak and desired doneness. Once the steak reaches an internal temperature of 52-54°C (125-130°F), transfer it to a rack over a sheet tray to rest. Rest for at least 10 minutes, or up to 20 for a thicker steak. Resting allows the juices to redistribute throughout the steak.

3. Render Bacon

In the same pan, reduce heat to medium and add the chopped bacon. Cook until crispy and golden, drain off a bit of the fat if needed here, you should just have enough to sweat the aromatics.

4. Sweat Aromatics

Add the minced onion and sliced garlic to the pan. Sweat the aromatics until softened and fragrant.

5. Deglaze and Reduce

Deglaze the pan with the whiskey, reducing by about 80%. Pour in the chicken stock, then reduce by about 80% until the sauce begins to thicken.

6. Finishing Ingredients

Reduce heat to low and whisk in the diced butter bit by bit to form an emulsion. Stir in half of the chives, plus the vinegar. Taste for seasoning, adjusting with salt and pepper if necessary.

7. Serve

If needed, flash the steak in a hot oven or in the hot sauce to reheat slightly. Slice against the grain and top with the sauce and the reserved chives.