Skillet Bourbon Steak Recipe

Skillet Bourbon Steak

This recipe packs a flavorful punch with juicy steak and a rich, slightly sweet bourbon sauce. It’s perfect for a quick and impressive weeknight meal.

Ingredients:

• For the Steaks:
  • 4 (4-ounce each) top sirloin steaks, about 1-inch thick (can substitute other cuts like ribeye or New York strip)
  • Coarse salt and freshly ground black pepper, to taste
  • 2 tablespoons Dijon mustard, divided
  • 2 tablespoons unsalted butter, divided
• For the Bourbon Sauce:
  • ⅓ cup bourbon whiskey
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon low-sodium Worcestershire sauce
  • ¼ cup packed light brown sugar
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ⅔ cup heavy cream (or half-and-half, or even evaporated milk)

Cooking Guide:

1. Prep the Steaks: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides. Let them sit at room temperature for 20 minutes to allow for even cooking.
2. Cook the Steaks: Heat a large cast-iron skillet over medium-high heat. Once hot, rub 1 tablespoon of Dijon mustard on each steak. Add 1 tablespoon of butter to the skillet and then sear the steaks, two at a time, for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer the cooked steaks to a plate and tent with foil to keep warm. Repeat with the remaining steaks, adding more butter as needed.
3. Make the Sauce: While the last batch of steaks cooks, whisk together the bourbon, soy sauce, Worcestershire sauce, brown sugar, dried basil, and dried rosemary in a small bowl. Carefully add the sauce mixture to the hot skillet (be cautious of splatters from the hot pan). Scrape up any browned bits from the bottom of the pan as you stir (this adds extra flavor to the sauce). Bring to a simmer and cook for 2-3 minutes, or until slightly reduced.
4. Finish and Serve: Stir in the heavy cream and cook for an additional minute or two, or until the sauce has thickened slightly. Return the steaks to the pan and spoon the sauce over them to coat. Garnish with fresh parsley (optional) and serve immediately.

Tips:

• Don’t overcrowd the pan: Cook the steaks in batches to avoid overcrowding the pan. This will help them sear properly and prevent them from steaming instead of searing.
• Use a good quality bourbon: The bourbon adds depth of flavor to the sauce, so choose a brand you enjoy.
• Adjust the spice level: If you prefer a spicier sauce, you can add a pinch of cayenne pepper to the sauce mixture.
• Don’t overcook the steaks: Skillet cooking tends to cook steaks quickly. Use a meat thermometer to check for desired doneness: 145°F for medium-rare, 160°F for medium.
• Let the steaks rest: Letting the steaks rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.