Look at that picture. You can just taste it now, can’t you? Cast-Iron Steak with Bourbon Sauce looks, sounds, and tastes like an incredible idea right from the start. Savory steaks rubbed in tangy mustard and seared in butter would be a winning idea all on their own, but that bourbon sauce… sweet, rich, herbaceous, and creamy. It’s poetry in food form. Cast-Iron Steak with Bourbon Sauce enriches your life and your tastebuds at the same time! Make sure you get the best side dishes to pair with this, because nothing else will do!
Ingredients
For the steaks:
- 4 (4-ounce) top sirloin steaks, about 1-inch thick and at room temperature
- coarse salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons butter, divided
For the bourbon sauce:
- 1/3 cup bourbon
- 1/4 cup low-sodium soy sauce
- 1 teaspoon low-sodium Worcestershire sauce
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2/3 cup half-and-half
- dried parsley, optional, to taste, for garnish
Directions
Step 1 –Season the steaks with the coarse salt and the pepper and let them rest for 20 minutes.
Step 2 –Rub the steaks with the Dijon mustard.
Step 3 –Heat a large, cast-iron skillet over medium-high heat.
Step 4 –Transfer the steaks to the hot skillet, 2 steaks at a time, and add 1 tablespoon of the butter.
Step 5 –Cook the steaks until browned and cooked to desired doneness of at least 130 degrees F for medium-rare, about 3-4 minutes per side.
Step 6 –Transfer the cooked steaks to a plate and repeat with the remaining steaks and the remaining butter.
Step 7 –In a small mixing bowl, combine the bourbon, the soy sauce, the Worcestershire sauce, the brown sugar, the basil, and the rosemary, whisking until combined.
Step 8 –Add the bourbon mixture to the hot skillet and cook until slightly reduced, about 2 minutes.
Step 9 –Stir the half-and-half into the bourbon mixture and cook until thickened, about 1-2 minutes.
Step 10 –Transfer the skillet away from the heat and lay the steaks in the sauce, turning to coat.
Step 11 –Garnish with the parsley and serve.
