INGREDIENTS:
FOR THE STEAKS
- ▢4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
- ▢coarse salt and fresh ground pepper, to taste
- ▢2 tablespoons dijon mustard divided
- ▢2 tablespoons butter divided
FOR THE BOURBON SAUCE
- ▢1/3 cup bourbon
- ▢1/4 cup low sodium soy sauce
- ▢1 teaspoon low sodium Worcestershire sauce
- ▢1/4 cup packed light brown sugar
- ▢1/2 teaspoon dried basil
- ▢1/2 teaspoon dried rosemary
- ▢2/3 cup half and half you can also use evaporated milk or light heavy cream
- ▢dried parsley for garnish
INSTRUCTIONS
FOR THE STEAKS
- Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
- Rub steaks with dijon mustard.
- Heat a large cast-iron skillet over medium-high heat.
- Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
- Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
- Remove steaks from skillet and set aside.
- Repeat with the remaining steaks.
FOR THE BOURBON SAUCE
- In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
- Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
- Stir in half & half or light cream and cook for a minute or two, or until thickened.
- Remove from heat and lace steaks back in skillet; turn to coat.
- Garnish with dried parsley.
- Serve