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!
SKILLET BOURBON STEAK
This recipe is the perfect steak dinner for any occasion. The steak is tender, 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 Pan Seared Sirloin Steak with Mushroom Sauce, 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.
HOW TO COOK STEAK IN A SKILLET
Please whip out your cast iron skillet because that is the best tool for preparing a good steak.
- 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.
- Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
- In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
- Remove steaks from the pan and deglaze the skillet with 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.
- Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.
Serve with Lemon Butter Green Beans and ENJOY!
NOTES:
When cooking steak, use a meat thermometer and keep in mind how you want it cooked; rare, medium rare, medium, or well done.
- 140F internal temperature for RARE
- 145F internal temperature for MEDIUM RARE
- 160F internal temperature for MEDIUM
- 170F internal temperature for WELL DONE
This method of pan-searing a steak works best with steaks that are an inch thick, or less, and boneless.
MORE STEAK RECIPES:
- Steak and Veggies Sheet Pan Dinner
- Steak Salad with Dijon Balsamic Dressing
- Pan-Seared Steak with Cognac Sauce
- Sheet Pan Steak Fajitas Recipe
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Skillet 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 pepper, to taste
- 2 tablespoons dijon mustard divided
- 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 packed light brown sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2/3 cup half and half you can also use evaporated milk or light heavy cream
- dried parsley for garnish
Instructions
FOR THE STEAKS
- 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.
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 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.
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
One of our most favorite sauces. We have it on literally everything!! Can it be frozen? Would love to freeze individual servings for my daughter (it’s her absolute favorite recipe and she doesn’t cook) so she can just reheat and enjoy
Hi!
Happy you love it, I do, too! A lot! 😊 So, in the culinary world most will say not to freeze cream sauces because they don’t freeze well, but also because when thawed and reheated, the sauce turns grainy. Then there’s the other school of thought; freeze it, but when thawing, do it over very low heat and stir constantly so that the cream doesn’t separate. It’s up to you, but I’d do it. 🤷♀️
Really enjoyed this recipe. Used thick cut ribeyes and I added onions and mushrooms towards the end of cooking and then deglazed the pan per instructions. It made an awesome sauce.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
We just finished this dish and it was amazing! The bourbon saucewas not too sweet, just right! We even put somebody on our sweet potatoes! Thanks!
I am totally making this for my husband this weekend!! Drooling!!
Adding this to the weekend menu, wow does it look and sound amazing!
Wow look at this. My husbands dream recipe right here. Making this for him ASAP!!
This looks absolutely delicious! Yummy!
This steak is amazingly rich and delicious – perfect steak dinner inside when I can’t grill!
Wondering if I could add mushrooms to this sauce? Basically a hybrid of your mushroom sauce and this recipe 😁
Oh yes, for sure! I love that idea! Now I want this for dinner… with mushrooms.😃
I’m wondering if anyone has either left out the brown sugar or subbed swerve or other no carb sugar. Trying to Keto-fy this.
HI! I just leave out the brown sugar when I need to keto-fy it. 😀 Swerve gives it a totally different taste, one that I didn’t like. Could just be me. :))
Leaving out the brown sugar also changes the taste, but it’s still very good.
Thanks Katerina! I’ve put it on the menu for the next week.
Made this tonight. As Katerina suggested I left out the brown sugar and Wow!! So good!! After having made it without brown sugar and having nothing to compare it to, I don’t think I would like this if it was sweetened. We loved it without it! Thanks for the recipe!!
If you used only one tablespoon of brown sugar (should you still have it in your pantry!) , it would still be about 4 g of carb per steak, and you would get some of the flavor-changing effect of the brown sugar. [ I guess I am assuming the bourban gets cooked off?]
I literally decided on this recipe in the grocery store, having eaten chicken for lunch and dinner every single day this week. I found a great deal on a nice sirloin that hubby and I could share and it was pouring rain, so no grilling option. I had pinned the recipe quite awhile ago, and knew we had a couple mini bottles of bourbon on hand. This went together in a very short time and was spectacular!! I served with caprese salad and fresh corn on the cob. Hubby was very impressed with the flavors in this dish. Thanks for the delicious recipe, we’ll definitely have this again!!
What an amazing dish! So much great flavor, and I love the added creaminess (yum)!! Lovely photos, too!
This steak looks absolutely amazing! Loving the sauce here too!
I want to drink that bourbon sauce! I haven’t mastered the indoor steak yet – I’m excited to try your recipe!
These steaks are cooked to perfection! I love the seasoning! What a delicious dish.
Love this sweet and tangy marinade. It would be perfect any night of the week.
You seriously make the BEST sauces! This one sounds especially delicious!!!
I know now what I will have for dinner!
Delicious looking steaks.