Skillet Bourbon Steak: A Juicy, Flavor-Packed Dinner in One Pan

There’s nothing quite like a perfectly seared steak—rich, tender, and bursting with flavor. But when you add a splash of bourbon to the mix, you elevate it to a whole new level. This Skillet Bourbon Steak recipe delivers a restaurant-quality meal in the comfort of your kitchen, combining a smoky bourbon glaze with a buttery, garlic-infused finish.

Best of all, this dish comes together in just one skillet, making cleanup a breeze. Whether you’re cooking for a date night, a family dinner, or just treating yourself, this recipe is easy, impressive, and packed with bold flavors.

A Brief History of Bourbon in Cooking

Bourbon, America’s native spirit, has long been a staple in Southern cuisine. Its caramel and vanilla notes make it a perfect companion for rich, savory dishes like steak. The tradition of using bourbon in cooking dates back to early American settlers, who incorporated it into glazes, marinades, and sauces to add depth and sweetness.

Fun fact: The charred oak barrels used to age bourbon impart a distinct smokiness that pairs exceptionally well with grilled or seared meats. That’s why a bourbon-based pan sauce works so well with steak—it enhances the natural umami flavors while adding a touch of sophistication.

Interestingly, bourbon’s rise in culinary use parallels its popularity in cocktails. Just as bartenders discovered how well bourbon complements bitters and citrus, chefs realized its potential in balancing sweet and savory flavors. This recipe harnesses that perfect harmony, creating a dish that’s both comforting and refined.

Why You’ll Love This Skillet Bourbon Steak

One-pan wonder – No need for multiple dishes; everything cooks in a single cast-iron or stainless-steel skillet.
Quick & impressive – Ready in under 30 minutes, but tastes like a gourmet restaurant dish.
Perfectly balanced flavors – The bourbon glaze adds sweetness, while garlic and butter keep it savory.
Customizable heat – Adjust the spice level with more or less red pepper flakes.
Versatile protein – While this recipe focuses on steak, the same bourbon glaze works beautifully on chicken or pork chops.
Meal prep friendly – The sauce can be made ahead and stored for quick weeknight dinners.

Choosing the Right Cut of Steak

The success of this dish starts with selecting the right cut of beef. Here’s a quick guide to the best options:

Ribeye

• Why it works: Excellent marbling ensures juiciness and rich flavor.
• Best for: Those who love a buttery, tender texture.

New York Strip

• Why it works: Leaner than ribeye but still flavorful, with a satisfying chew.
• Best for: A balanced steak experience with less fat.

Filet Mignon

• Why it works: Extremely tender, though less marbled.
• Best for: Special occasions when you want melt-in-your-mouth texture.

Pro Tip:

• Look for steaks that are at least 1-inch thick to prevent overcooking.
• Allow the meat to come to room temperature before searing for even cooking.

Ingredients & Equipment

For the Steak:

• 2 (8–10 oz) ribeye or New York strip steaks (1–1.5 inches thick)
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika

For the Bourbon Glaze:

• ¼ cup bourbon (or whiskey)
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• Fresh thyme or rosemary (for garnish)

Equipment:

• Cast-iron or heavy stainless-steel skillet
• Tongs
• Measuring spoons/cups
• Meat thermometer (optional but recommended)

Pro Tip:

• If you don’t have bourbon, substitute with brandy or dark rum for a similar depth of flavor.
• For a non-alcoholic version, use apple cider + ½ tsp vanilla extract to mimic bourbon’s sweetness.

Step-by-Step Instructions

1. Preparing the Steak

• Pat the steaks dry with paper towels (this ensures a better sear).
• Season generously with salt, pepper, and smoked paprika on both sides.
• Let sit at room temperature for 15–20 minutes before cooking.

2. Searing the Steak

• Heat olive oil in a skillet over medium-high heat until shimmering.
• Place steaks in the pan and sear for 3–4 minutes per side for medium-rare (adjust time for desired doneness).
• Remove steaks and let rest on a plate (tented with foil).

3. Making the Bourbon Glaze

• Reduce heat to medium, then add garlic and red pepper flakes, sautéing for 30 seconds.
• Carefully pour in bourbon (it may flame up briefly—stand back!).
• Stir in brown sugar, soy sauce, and Worcestershire sauce, simmering for 2–3 minutes until slightly thickened.
• Turn off heat and whisk in butter until glossy.

4. Finishing & Serving

• Return steaks to the skillet, spooning the glaze over them.
• Garnish with fresh thyme or rosemary.
• Let rest 2–3 minutes before slicing.

Visual Cue: The glaze should coat the back of a spoon but still be pourable.

Expert Tips & Troubleshooting

🔥 Steak too tough?

• Ensure your skillet is hot enough before searing to lock in juices.
• Let the steak rest at least 5 minutes before cutting.

💧 Sauce too thin?

• Simmer for an extra minute or add 1 tsp cornstarch slurry (mixed with water).

🥃 Bourbon too strong?

• Lightly flame the bourbon to burn off excess alcohol, or reduce the amount to 2 tbsp.

🍖 Avoiding Overcooking

• Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Remember, the steak will continue cooking while resting.

Variations & Customizations

🌶 Spicy Bourbon Steak – Add 1 tbsp sriracha to the glaze.
🍯 Honey Bourbon Steak – Replace brown sugar with honey for a floral sweetness.
🍄 Mushroom Bourbon Steak – Sauté mushrooms in the pan before making the glaze.
🧄 Garlic-Herb Butter Finish – Top with a pat of compound butter (garlic, parsley, and lemon zest) for extra richness.

Serving & Presentation Ideas

• Pair with: Garlic mashed potatoes, roasted asparagus, or a crisp arugula salad.
• Garnish: A sprinkle of flaky sea salt or extra thyme leaves.
• Side Dishes:
• Creamy Polenta – A smooth, buttery base that soaks up the bourbon glaze.
• Grilled Vegetables – Zucchini, bell peppers, and onions add a smoky contrast.
• Crusty Bread – Perfect for mopping up any leftover sauce.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over low heat to prevent overcooking.
• Meal Prep:
• Make the bourbon glaze ahead and refrigerate for up to 5 days.
• Pre-season steaks and store them in the fridge for 1–2 hours before cooking.

FAQ Section

Q: Can I use a different cut of beef?
A: Yes! Filet mignon or sirloin work well, but adjust cooking time for thickness.

Q: Is there a non-alcoholic substitute for bourbon?
A: Use apple juice + a dash of vanilla and liquid smoke for depth.

Q: How do I know when the steak is done?
A: For medium-rare, aim for 130–135°F (54–57°C) internally.

Q: Can I grill the steak instead of using a skillet?
A: Absolutely! Sear on the grill, then finish with the bourbon glaze in a pan.

Final Thoughts

This Skillet Bourbon Steak is a foolproof way to impress at the dinner table with minimal effort. The rich, caramelized glaze and perfectly cooked steak make it a standout dish—one you’ll want to make again and again.

Ready to try it? Grab your skillet, pour yourself a glass of bourbon, and let’s get cooking! Don’t forget to share your results in the comments below. 🥃🔥