Bourbon Steak

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New Year’s Eve is not (has never) been my thing, but that doesn’t mean that I didn’t usher in the year in fine fashion with an easy, but elegant, tasty dinner for one. I only prepared one steak, but kept all of the sauce ingredients the same. The sauce makes a delicious gravy for slices of meatloaf, or topping for beef patties. I paired my steak with a baked potato and individual serving of a mixed vegetable casserole (recipe coming).

 Bourbon Steak

Slightly adapted from diethood.com

 FOR THE STEAKS:

 4 4-oz. top sirloin steaks, 1” thick, room temperature

Kosher salt and freshly ground pepper, to taste

2 T. Dijon mustard, divided

2 T. butter, divided

FOR THE BOURBON SAUCE:

 1/3 c. bourbon

¼ c. low sodium soy sauce

1 t. low sodium Worcestershire sauce

1 t. Fresh lemon juice

¼ c. packed light brown sugar

½ t. dried basil

½ t. dried rosemary

2/3 c. half and half

 FOR THE STEAKS

Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.

 Heat a large cast-iron skillet over medium-high heat. Rub steaks with Dijon mustard. Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter. Sear steaks and cook to desired doneness, about 3 to 4 minutes per each side for medium. Remove steaks from skillet and set aside. Repeat with the remaining steaks.

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 and cook until thickened. Remove from heat and place steaks back in skillet; turn to coat. 

Serve garnished with dried parsley. 

FOR THE BOURBON SAUCE

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

 

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