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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.
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.