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Skillet Bourbon Steak Recipe

Skillet Bourbon Steak Recipe – Pan seared juicy sirloin steaks ready with a dijon mustard rub and an incredible creamy bourbon sauce. A one pan recipe that’s SO easy and SO darn delicious!


Skillet Bourbon Steak

SKILLET BOURBON STEAK IS THE PERFECT STEAK DINNER FOR ANY OCCASION. THE STEAK IS TENDER, A LITTLE TANGY, AND THE SWEET FLAVOR OF BOURBON HELPS MAKE THIS FLAVORFUL SAUCE A PERFECT PARTNER FOR A JUICY SIRLOIN STEAK.

Seeing that plenty of you actually loved my recipe for Pan Seared Sirloin Steak with Mushroom Sauce, I positively knew that it was time to share our other favourite recipe for Bourbon Steak.

Skillet Steak, bourbon sauce, sirloin steak

If you think you need to go to a steakhouse in order to enjoy a fantastic steak, this recipe will tell you that you’re wrong. Make YOUR home THEEE exclusive steakhouse, m’kay?!

Besides, with all of the ingredients cooked in a single pan, this steak recipe couldn’t be faster to organize and simply as easy to scrub up! But the bourbon sauce makes it waaaay extra special.

marinated steak, dijon mustard steak, soy sauce


HOW TO PREPARE SKILLET BOURBON STEAK

Please whip out your cast iron skillet because that’s the greatest device for preparing a great steak.

  • We’re going to salt our steaks and let them sit for about 20 minutes. When able to get began, hearth up the stovetop and set your forged iron skillet over the warmth.
  • Rub the steaks with dijon mustard on either side and add to the skillet, two steaks at a time, and a tablespoon of butter.
  • Within the meantime, put collectively the bourbon sauce by combining soy sauce, gentle brown sugar, bourbon, and dried herbs in a mixing bowl.
  • Take away steaks from the pan and deglaze the skillet with the bourbon sauce.
  • Stir in half & half or gentle cream and continue to cook dinner for 1 to 2 extra minutes, or till sauce has barely thickened.
  • Take away skillet from heat, place steaks again in skillet and turn to coat with the sauce.

Serve with Lemon Butter Green Beans and ENJOY!

bourbon steak, skillet steak, pan seared steak

NOTES: 

When cooking steak, use a meat thermometer and keep in mind how you need it cooked; uncommon, medium rare, medium, or well done.

  • 140F internal temperature for RARE
  • 145F internal temperature for MEDIUM RARE
  • 160F internal temperature for MEDIUM
  • 170F internal temperature for WELL DONE

This method of pan-searing a steak works best with steaks that are an inch thick, or less, and boneless.

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
  • 2tablespoons dijon mustard divided
  • 2tablespoons butter divided

FOR THE BOURBON SAUCE

  • 1/3cup bourbon
  • 1/4cup low sodium soy sauce
  • 1teaspoon low sodium Worcestershire sauce
  • 1/4cup packed light brown sugar
  • 1/2teaspoon dried basil
  • 1/2teaspoon dried rosemary
  • 2/3cup half and half you can also use evaporated milk or light heavy cream
  • dried parsley for garnish

Instructions

FOR THE STEAKS

  1. Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
  2. Rub steaks with dijon mustard.
  3. Heat a large cast-iron skillet over medium-high heat.
  4. Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
  5. Cook steaks until browned and cooked to desired doneness, about three to Four minutes per each side for medium-rare.
  6. Remove steaks from skillet and set aside.
  7. Repeat with the remaining steaks.

FOR THE BOURBON SAUCE

  1. In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
  2. Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or till slightly reduced.
  3. Stir in half & half or light cream and cook for a minute or two, or till thickened.
  4. Remove from heat and lace steaks back in skillet; turn to coat.
  5. Garnish with dried parsley.
  6. Serve

 

4 Comments

    1. This was the most horrid steak sauce that I ever made. The alcohol was not burnt off, the soy was way too much. I tasted it – like I always do before using it – and held it back. I made a quick steak sauce & used that. Did you even mark & test & taste this stuff before posting it?

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