SKILLET BOURBON STEAK RECIPE
Pan seared juicy sirloin steaks prepared with a dijon mustard rub and an incredible creamy bourbon sauce. A one pan recipe that is SO simple and SO darn delicious!
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
- Rub steaks with dijon mustard.
- Heat a large cast-iron skillet over medium-high heat.
- Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
- Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
- Remove steaks from skillet and set aside.
- Repeat with the remaining steaks.
- In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
- Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
- Stir in half & half or light cream and cook for a minute or two, or until thickened.
- Remove from heat and lace steaks back in skillet; turn to coat.
- Garnish with dried parsley.
- Serve.
Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 27 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 930 mg, Sugar 13 g, ServingSize 1 serving
GRILLED BOURBON STEAKS
Steps:
- Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
- Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
- Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
BOURBON & BROWN SUGAR MARINATED STEAK
Steps:
- Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
- When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
- Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.
Nutrition Facts : ServingSize four., Calories 394 kcal, Fat 110 kcal, SaturatedFat 5 g, TransFat 12 g, Carbohydrate 22 g, Protein 38 g, Cholesterol 65 mg, Sodium 2807 mg, UnsaturatedFat 6 g
GRILLED SIRLOIN IN BOURBON MARINADE
This is our favorite way to prepare a nice sirloin steak. Time indicated does not include marinade time. This recipe represents the Southern U.S. region where bourbon is enjoyed as a beverage, or used in fabulous recipes.
Provided by PanNan
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
- Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
- Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
- For 1" steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
- Can serve as steaks, or slice thinly across the grain before serving.
Nutrition Facts : Calories 636.2, Fat 33.8, SaturatedFat 13.6, Cholesterol 198.4, Sodium 1479.8, Carbohydrate 10.5, Fiber 0.3, Sugar 9.1, Protein 56.4
KENTUCKY BOURBON STEAK BITES
Make and share this Kentucky Bourbon Steak Bites recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 1h55m
Yield 36 bites
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the filet mignon in a bowl.
- Pour bourbon over steak and marinate for 1 hour.
- Remove the filet mignon from the bourbon and season with salt and pepper.
- Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
- Place the meat in the oven and roast for 15 minutes or until medium rare.
- Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
- Slice each half into 18 thin slices so you have a total of 36 slices.
- In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
- Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
- Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
- Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
- Place a small amount of the horseradish sour cream on top of the onions.
- Garnish with parsley.
Nutrition Facts : Calories 143.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 19.9, Sodium 99.2, Carbohydrate 7.9, Fiber 0.7, Sugar 0.5, Protein 6
KENTUCKY BOURBON STEAK BITES
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 36 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
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4.4/5 (44)Total Time 2 hrs 10 minsCategory Beef, Main CourseCalories 474 per serving
- In a 1-gallon zip lock bag mix 1 cups water, 2 tablespoon Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, 1/2 teaspoon salt, 1 1/2 teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and1/2 teaspoon oregano.
- Trim two sirloin steaks about 8-10 oz each. Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).
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- When you’re ready to cook the steak, you’ll first need to prep your Big Green Egg (or other outdoor cooking appliance.) Bring the Egg to a temperature of approximately 500 degrees Fahrenheit.
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Cuisine AmericanTotal Time 20 minsCategory Main CourseCalories 575 per serving
- Take your steaks out of the refrigerator and let sit at room temperature for 30 minutes. Heat a large cast iron skillet over medium high heat with 2 tablespoons of canola oil. Season steaks with garlic salt and pepper. Once oil begins to smoke add steaks to skillet.
- Let steaks "rest," and prepare the bourbon sauce. In a medium bowl combine bourbon, brown sugar, Worcestershire sauce, apple cider vinegar minced garlic and honey. Bring to a boil. Combine cornstarch and water for roux. Pour into sauce and mix to incorporate. Reduce heat and allow sauce to thicken (about 5 minutes).
- Pour bourbon sauce over top sirloin steaks garnish with fresh rosemary and serve with roasted potatoes, or garlic butter mushrooms.
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- Early in the day you wish to make the butter, heat a burner to medium high. Add olive oil and swirl to coat. Add garlic and shallots and cook until softened, about 10 minutes.
- Add bourbon and cook for 5 minutes until all liquid is dissolved. Remove from heat and allow to cool 10 minutes.
- While garlic and shallots are cooling, in a mixing bowl, beat butter until smooth and softened. Add cooled garlic/shallot mixture, salt, lemon zest and parsley-- blend well.
- Using a spatula scoop out butter and place on a piece of wax paper. Form into a log. Seal the edges and place in freezer to harden.
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