Skillet Bourbon Steak Recipe
Pan-seared bourbon steaks are seared in a cast iron skillet until charred on the outside but still juicy on the inside. They are both sweet and savory with the wonderful flavor of bourbon.
Ingredients
FOR THE STEAKS
- 2 tablespoons of butter, divided
- 2 tablespoons of Dijon mustard, divided
- 4 sirloin steaks (4 ounces each), about 1 inch thick, at room temperature
- coarse salt and fresh ground pepper, to taste
FOR THE BOURBON SAUCE
- 1/2 teaspoon of dried basil
- 1/4 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 1/2 teaspoon of dried rosemary
- 1 teaspoon low sodium Worcestershire sauce
- 1/3 cup bourbon
- 2/3 cup half and half, you can also use evaporated milk or light cream
- dried parsley for garnish
Instructions
FOR THE STEAKS
First, prepare the steaks by seasoning them with salt and pepper; set aside 20 minutes.
Then, rub the steaks with the Dijon mustard.
Heat a large cast iron skillet over medium-high heat.
Transfer the steaks to a heated pan, two steaks at a time, and add 1 tbsp of butter.
Cook steaks until golden brown and cooked to desired doneness, about 3 to 4 minutes per side for medium rare.
Remove the steaks from the pan 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 pan and cook over medium heat for about 2 minutes, or until slightly reduced.
Stir in half and half or light cream and cook for a minute or two, or until thickened.
Remove from the heat and return the steaks to the pan; turn to coat.
Garnish with dried parsley. Happy Cooking Time.
