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Bourbon Steak Recipe

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Try this easy bourbon steak recipe for juicy, flavorful steaks with a rich, creamy bourbon sauce. Ready in 30 minutes!

  • Total Time: 25 minutes
  • Yield: 4

Ingredients

For the Steaks

  • 4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
  • coarse salt and fresh ground black pepper, to taste
  • 2 tablespoons dijon mustard, divided
  • 2 tablespoons butter, divided

For the Bourbon Sauce

  • ⅓ cup bourbon
  • ¼ cup low sodium soy sauce
  • 1 teaspoon low sodium Worcestershire sauce
  • ¼ cup packed light brown sugar, use less if you don’t like a sweet sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ⅔ cup half and half, you can also use evaporated milk or light heavy cream
  • dried parsley for garnish

Instructions

Serving ideas: A feast for the eyes (and stomach)

When serving, I like to pair this dish with roasted garlic mashed potatoes or a creamy risotto. Both sides soak up the extra bourbon sauce beautifully. For a veggie, sautéed asparagus or roasted Brussels sprouts work wonderfully. If you’re going for a lighter option, a simple mixed greens salad with a tangy vinaigrette balances out the richness of the steak.

For presentation, slice the steak into thick strips and drizzle the bourbon sauce over the top. Add a sprinkle of parsley or fresh herbs for color, and serve it up family-style so everyone can grab a piece.

Notes

  • Season the steaks: Sprinkle your steaks with a good pinch of salt and pepper. Let them sit at room temperature for about 20 minutes. This is crucial—cold steaks won’t cook evenly. (Trust me, I once impatiently threw cold steaks in the pan, and they were tough and unevenly cooked. Lesson learned.)
  • Rub with Dijon mustard: Once the steaks are seasoned, rub each one with Dijon mustard. It might seem like an odd step, but the mustard forms a tangy crust that adds a punch of flavor. Plus, it helps the steaks caramelize beautifully when they hit the hot skillet.
  • Sear the steaks: Heat your cast iron skillet over medium-high heat and add a tablespoon of butter. Once the butter is sizzling, place two steaks in the pan. Cook them for about 3-4 minutes per side for medium-rare. If you like your steak more well-done, cook them a minute longer. Just be careful not to overcook—sirloin can dry out quickly.
  • Rest the steaks: Remove the steaks from the skillet and let them rest. This step is crucial—it allows the juices to redistribute throughout the meat. (I used to skip this step, and my steaks always ended up drier than I’d like. Now, I know better.)
  • Make the bourbon sauce: In the same skillet, pour in your bourbon, soy sauce, Worcestershire sauce, brown sugar, and dried herbs. Whisk it all together and let it simmer for about 2 minutes. You’ll notice the sauce start to reduce slightly, thickening into a lovely glaze.
  • Finish the sauce: Stir in the half and half or cream and let it cook for another minute until it thickens just a bit more. You’ll want to keep an eye on it here—if you let it go too long, it might split. (I’ve been there, and while it still tastes great, it’s not the prettiest.)
  • Coat the steaks: Return the steaks to the skillet and spoon the bourbon sauce over them, making sure they’re fully coated. This is where the magic happens—the sauce seeps into the meat, infusing it with all that delicious flavor.
  • Garnish and serve: Sprinkle some dried parsley on top for a pop of color and serve immediately.
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/bourbon-steak-recipe/