Description
Succulent bourbon steak offers a tantalizing blend of smoky whiskey and rich beef flavors that elevate dinner to a memorable experience. Seared to perfection and glazed with a luscious bourbon reduction, you’ll savor each mouthwatering bite of this irresistible culinary creation.
Ingredients
Scale
Protein:
- 4 top sirloin steaks (4 ounces each, about 1-inch thick, at room temperature)
Liquid Ingredients:
- 1/3 cup bourbon
- 1/4 cup low sodium soy sauce
- 1 teaspoon low sodium Worcestershire sauce
- 2/3 cup half and half (can also use evaporated milk or light heavy cream)
Seasoning and Flavor Enhancers:
- 2 tablespoons dijon mustard
- 2 tablespoons butter
- 1/4 cup packed light brown sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Coarse salt (to taste)
- Fresh ground black pepper (to taste)
- Dried parsley (for garnish)
Instructions
- Prepare steaks by removing from refrigerator and allowing them to reach room temperature for approximately 20 minutes. Generously coat with coarse salt and freshly cracked black pepper to enhance natural flavors.
- Preheat cast-iron skillet over medium-high heat until faint smoke appears, indicating optimal cooking temperature. Melt butter in skillet and carefully place steaks, avoiding overcrowding. Cook each side for 3-4 minutes to achieve medium-rare doneness.
- Remove steaks from pan and set aside. Deglaze skillet with bourbon, carefully scraping accumulated browned bits from bottom using wooden spoon. Add soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary.
- Simmer sauce for 2 minutes, allowing flavors to meld and liquid to slightly reduce. Incorporate half & half, continuing to cook until sauce thickens and becomes glossy.
- Return steaks to skillet, gently turning to coat with bourbon sauce. Allow steaks to warm through and absorb sauce flavors for approximately 1 minute.
- Transfer steaks to serving plate, drizzle remaining sauce over top, and garnish with dried parsley. Serve immediately while hot and sauce is still warm.
Notes
- Choose thick, well-marbled steaks like ribeye or New York strip for maximum flavor and juiciness.
- Pat steaks completely dry before seasoning to achieve a perfect golden-brown sear without steaming the meat.
- Allow cast-iron skillet to heat thoroughly to create restaurant-quality caramelization on steak surfaces.
- Rest steaks for 5-10 minutes after cooking to help redistribute internal juices, ensuring tender and succulent results.
- Substitute bourbon with cognac or whiskey for different flavor profiles if preferred.
- Reduce sauce longer for a more concentrated, intense flavor if you enjoy richer sauce textures.
- Use low-sodium soy sauce to control salt levels and prevent the sauce from becoming overly salty.
- For gluten-free version, replace traditional Worcestershire sauce with gluten-free alternative or coconut aminos.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg