Bourbon Steak Recipe

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

4 (4-ounces each) top sirloin steaks (about 1-inch thick, at room temperature)

coarse salt and freshly ground black pepper (to taste)

2 tablespoons Dijon mustard (divided)

2 tablespoons butter (divided)

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

For the Steaks

Season the steaks. Prepare the sirloin steaks by seasoning them with salt and pepper; set aside for 20 minutes. Rub the steaks with Dijon mustard.

Sear. Heat a large cast-iron skillet over medium-high heat. Transfer the steaks to the heated skillet, two steaks at a time, and add 1 tablespoon of butter. Cook the steaks until browned and cooked to a desired doneness, about 3 to 4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside.

Finish cooking. Repeat with the remaining steaks.

For the Bourbon Sauce

Make the sauce. In a small mixing bowl, combine the bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.

Cook down the bourbon sauce. Add the bourbon sauce mixture to the hot skillet (after you've removed the steaks) and cook over medium heat for about 2 minutes or until slightly reduced. Stir in the half & half (or heavy cream) and cook for a minute or two, or until thickened.

Finish and serve. Remove from heat and place the steaks back in the skillet; turn to coat. Garnish the bourbon steak with dried parsley and serve.

Nutrition

• Calories: 368 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 8 g
• Cholestérol: 99 mg
• Sodium: 930 mg
• Glucides Totaux: 16 g
• Sucres Totaux: 13 g
• Protéines: 27 g