Top Butt Steak with Whiskey Mustard Sauce
['1 (2- to 2 1/4-pounds) boneless top butt sirloin steak (about 1 inch thick)', '1 tablespoon olive oil', '2 tablespoons finely chopped shallot', '1/2 cup whiskey', '1 cup reduced-sodium chicken broth', '2 tablespoons whole-grain mustard', '3 tablespoons unsalted butter', '1/2 teaspoon cider vinegar']
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
Slice steak and serve with sauce.
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