This is the perfect rich, decadent meal for a special occasion, like St. Patrick's Day.
1½ to 2 pounds boneless beef sirloin, sirloin tip, rib-eye, chuck, or top round steak, cut about 1 to 1¼-inch thick
Freshly ground black pepper to taste (medium to coarse grind)
1 to 2 tablespoons butter or margarine or extra virgin olive oil or other cooking oil (corn, canola or safflower oil)
Salt to taste
½ to ¾ cup Irish whiskey or bourbon
½ cup light cream or half-and-half
About ½ cup minced parsley (no stems), divided
Paprika as desired for garnish
Rub the steak, all over, with pepper as desired.
In a large heavy skillet, heat oil over moderate to high heat.
Add steak to skillet and panfry, about 3 to 5 minutes per side, depending upon desired doneness of steak.
Drain off fat from pan.
Evenly pour whiskey over beef; reduce heat and continue cooking for 1 minute.
Add cream and half of the parsley to skillet, blending well.
To serve, cut the steak into individual serving pieces; arrange steak pieces on a warm platter or individual dinner plates. Evenly pour whiskey gravy over steak pieces. Garnish with remaining parsley and a sprinkle of paprika.