Skillet Steaks with Jack Daniels Butter Sauce and Garlic Roasted Smashed Potatoes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 2 whole ribeye  steaks about 1.5 to 2 inches thick
  • 2 tablespoons First Cold Pressed Olive Oil
  • 2 tablespoons  Unsalted Butter  orBrummel And Brown Spread
  • 1 tablespoon Worcestershire sauce
  • 2 ounces Jack Daniel’s® Tennessee Whiskey
  • Kosher Salt and Cracked Black Pepper to taste

Heat a large cast-iron skillet over high heat until very hot, about 10 minutes. Generously rub steaks with oil and sprinkle with salt and pepper. Cook steaks one at a time. Sear steak on one side, about 5 minutes. Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium. Remove the steak from the skillet and keep warm.

Repeat with the second steak and keep warm. Melt the butter in the skillet; stir in the Worcestershire sauce and Jack Daniel’s®. Bring to a boil and cook about 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve immediately.


White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins.  Try to get the potatoes of equal size; if that’s not possible, test the larger potatoes for doneness.  If only larger potatoes are available, increase the cooking time by about 10 minutes.  Check for doneness with a paring knife.

Ingredients:  Serves 4 to 6

2 lbs. Red Bliss potatoes (about 2 inches in diameter) unpeeled and scrubbed

Kosher salt

1 bay leaf

4 tablespoons unsalted butter melted and warm

½ c. cream cheese (4 ounces) at room temperature

Ground black pepper to taste

3 tablespoons chopped fresh chives (optional)

1 bulb of garlic with top cut off

2 tablespoons olive oil

  1. Place potatoes in large saucepan and cover with 1 inch cold water.  Add 1 teaspoon salt and bay leaf.  Bring to a boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.  Reserve ½ cup cooking water, and then drain potatoes.  Return potatoes to pot, discard bay, and allow potatoes to stand in pot uncovered, until surfaces are dry, about 5 minutes.
  2. Cut off top of garlic and drizzle with olive oil and kosher salt. On a greased cookie sheet broil garlic in oven on 550 for about 15 minutes until softened. Remove garlic from peelings by squeezing out garlic, look occasionally to ensure the garlic does not burn.
  3. While potatoes dry, whisk melted butter, softened cream cheese, and garlic paste in medium bowl until smooth and fully incorporated.  Add ¼ cup of reserved cooking water, ½ teaspoon pepper, chives (if using,) and ½ teaspoon salt.  Using rubber spatula or back of wooden spoon, smash potatoes just enough to break the skins.  Fold in butter/cream cheese mixture until most of liquid had been absorbed and chunks of potatoes remain.  Add more cooking water 1 tablespoons at a time as needed; until potatoes are slightly looser than desired (potatoes will thicken slightly while standing.)  Adjust seasoning with salt and pepper.  Serve immediately.