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This bourbon steak recipe features pan-seared sirloin steaks that are so juicy and flavorful, thanks to a zesty Dijon mustard rub and a tasty creamy bourbon sauce, which adds a rich, luscious texture to the dish. It’s a straightforward one-pan recipe that’s easy to make and delicious.
If you frequently enjoy steak, you might also want to try my recipe for the best steak and eggs, this yummy churrasco steak, or this fantastic steak salad.
Skillet Bourbon Steak
This recipe is the perfect steak dinner for any occasion. Bourbon steak is tender and a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak.
Seeing that a number of you really loved my recipe for bourbon chicken and for my pan seared sirloin steak, I definitely knew that it was time to share our other favorite recipe for Bourbon Steak.
If you think you need to go to a steakhouse in order to enjoy a great steak, this recipe will tell you that you are wrong. Make YOUR house THEEE exclusive steakhouse, m’kay?!
Besides, with all of the ingredients cooked in one pan, this steak recipe couldn’t be quicker to prepare and just as easy to clean up! But the bourbon sauce makes it waaaay extra special.
What You’ll Need
For this bourbon steak recipe and its accompanying bourbon steak sauce, here’s a grocery list with all the ingredients you’ll need.
- Top Sirloin Steaks: Ribeye or New York strip steaks can be used for a richer flavor.
- Salt & Black Pepper: These seasonings enhance the natural flavors of the steak.
- Dijon Mustard: Adds a tangy flavor to the steak’s crust.
- Butter: Used for the pan.
- Bourbon: This is the key ingredient in the sauce. If bourbon is not available, use Brandy or a dark rum. You can also reach for the cognac and make something similar to steak au poivre.
- Soy Sauce: Tamari or coconut aminos are good alternatives.
- Worcestershire Sauce: I can’t have steak without it!
- Brown Sugar: Provides sweetness to balance the sauce.
- Dried Basil & Dried Rosemary: The herbs add flavor and a sweet, herbal touch to the sauce.
- Half and Half: Gives the sauce its creamy texture. Heavy cream is a good substitute.
How To Make This Bourbon Steak Recipe
Please whip out your cast iron skillet because that is the best tool for preparing a good steak. This method of pan-searing a steak works best with steaks that are an inch thick, or less, and boneless.
- Prep the steaks. We’re going to salt our steaks and let them sit for about 20 minutes. When ready to get started, fire up the stovetop and set your cast iron skillet over the heat.
- Cook. Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
- Make the sauce. In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
- Deglaze. Remove the steaks from the pan and deglaze the skillet with the bourbon sauce.
- Cook the bourbon sauce. Stir in half & half or light cream and continue to cook for 1 to 2 more minutes, or until sauce has slightly thickened.
- Serve. Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.
Serving Suggestions
Serve bourbon steak with lemon butter green beans, and enjoy! Include this La Scala chopped salad, too, as well as a side of these parmesan crusted potatoes.
Recipe Notes
When cooking steak, use a meat thermometer and keep in mind how you want it cooked; rare, medium rare, medium, or well done.
- 125˚F internal temperature for RARE
- 135˚F internal temperature for MEDIUM RARE
- 140˚F internal temperature for MEDIUM
- 150˚F internal temperature for MEDIUM WELL
- 160˚F internal temperature for WELL DONE
More Steak Recipes
- Tomahawk Steak
- Steak and Veggies Sheet Pan Dinner
- Alfredo Pasta Steak
- Garlic Guajillo Steak
- Pan Seared Steak with Cognac Sauce
- Sheet Pan Steak Fajitas
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Bourbon Steak Recipe
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
For the Steaks
- Prepare the sirloin steaks by seasoning them with salt and pepper; set aside for 20 minutes.
- Rub the steaks with dijon mustard.
- 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 each side for medium-rare.
- Remove steaks from skillet and set aside.
- Repeat with the remaining steaks.
For the Bourbon Sauce
- 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 (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 cream and cook for a minute or two or until thickened.
- Remove from heat and place the steaks back in the skillet; turn to coat.
- Garnish the bourbon steak with dried parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
OMG added 5 gloves of red Russian garlic tarragon wow what a delicious meal lots of flavour and the steak was so tender. Did some mushrooms and garlic pressed potatoes. What a Meal .
That sounds incredible! The flavors must have been amazing, especially with that red Russian garlic and tarragon. Glad to hear the steak was tender and the meal turned out so well! Thank YOU! 🙂
This sounds like a good recipe. I was just wondering if the sauce is something one might be able to prepare ahead of time, in the event that they’re meal prepping but this recipe is not on the menu for a couple of days. Would the sauce keep in the fridge for a couple of days? Is it one of those sauces that the longer it sits after being made the better it tastes? Thanks.
Hi!
Yes, you can technically make the sauce ahead of time, but since it needs to be refrigerated, the cream will most likely separate when you reheat it. Try whisking it the entire time while you are reheating it and see if that helps.
Sauce is super sweet and it never really thickens. Depends what you like, but maybe half the brown sugar.
Made as written except cut brown sugar by half. Absolutely delicious! You could drink the sauce!
Easybto follow receipe. And the outcome was delicious. Will make it again and again. Will try it on some chicken.
I’m glad you found the recipe easy to follow and delicious! Trying it on chicken sounds like a great idea. Enjoy making it again and again! Thank YOU! 🙂
So so sweet felt like putting syrup on a steak
Can you use regular heavy cream?
Yes, it will be just as delicious and creamier! ☺️
Amazing flavors! My family said best steak they have had!
Great to hear your family loved the steak and thought it was the best they’ve had! Thank YOU! 🙂
Anyone try this with chicken breasts?