Bourbon Steak Recipe
Apr 25, 2018, Updated Oct 08, 2025
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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 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 extra special.
What You’ll Need
Here’s a grocery list with all the ingredients you’ll need for this bourbon steak recipe and its bourbon steak sauce. I’ve added quick notes and easy swaps below, but scroll to the recipe card for exact amounts and full directions.
- 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 the skillet from the heat. Return the steaks to the skillet and turn to coat them with the sauce.
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
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. Add some dinner rolls, and it’s a full-on steakhouse dinner, right at home!
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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 freshly 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
- Season the steaks. Prepare the sirloin steaks by seasoning them with salt and pepper; set aside for 20 minutes. Rub the steaks with Dijon mustard.
- Sear. 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 side for medium-rare. Remove the steaks from the skillet and set aside.
- Finish cooking. Repeat with the remaining steaks.
For the Bourbon Sauce
- Make the sauce. In a small mixing bowl, combine the bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
- Cook down the bourbon sauce. 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 heavy cream) and cook for a minute or two, or until thickened.
- Finish and serve. Remove from heat and place the steaks back in the skillet; turn to coat. Garnish the bourbon steak with dried parsley and serve.
Video
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.
How To Store Leftovers
- Refrigerator. Let the steaks cool, then store them in an airtight container in the fridge for 2-3 days.
- Freezer. Place the cooled steak and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating. Warm the steak gently in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out.
I don’t have a skillet.. is it ok to just make this in a regular pan?
Yes, a regular frying pan will work. The best pans for searing steaks are stainless steel or cast-iron since they can withstand high temperatures.
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.😃