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Skillet Bourbon Steak Recipe

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

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