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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 the 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
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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
- 1/3 cup bourbon
- 1/4 cup low sodium soy sauce
- 1 teaspoon low sodium Worcestershire sauce
- 1/4 cup packed light brown sugar,, use less if you don't like a sweet sauce
- 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 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 and cook over medium heat for about 2 minutes, or until slightly reduced.
- Stir in the half & half or light 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 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.
Awesome recipe. So easy & put bread with it & it was so good. Thank you.
Love this recipe
So tender and juicy
Whoa, super sweet!!! If you love sugar, this is the steak recipe for you, but I like to taste my steak. Was a swing and a miss for me. But looking forward to trying other recipes you have.
Definite favorite!! Used Brandy because thatโs all I had. Soooo freakin good. Serve it with rice which soaked up some of the sauce!! Amazing!!
Scrumptious!
Cooked as written with a few adds. The flavors are so so good. A new staple in our house .
Excellent, the only change I made was to use Heavy Cream instead of light cream. I just think the Heavy Cream abbs richness I used Wild Turkey but next time I will try Makers Mark, as I now have that on hand and have enjoyed it in the past. I do think any good Bourbon would be fine. Now for a question, what would say to using either Cognac or Irish Whiskey? Looking forward to your advice.
Hi! Very happy you liked it! ๐ Yes, I have definitely made the sauce with cognac and it’s so delicious. I have not tried it with Irish Whiskey, though… I may need to try that real soon. ๐
Iโd give it 5 stars because I just made it today and it turned out wonderful, I only changed 1 thing and that was not to add the soy sauce. It turned out amazing and my family loved it. We will definitely be making it again.
Absolutely excellent! Will make this again and again
Lmao! Who gave you the temps for thisโฆ 140 is not medium rare SMH
140 is a done steak pal
According to the USDA, yes, it is, pal. ๐ In fact, they suggest not to eat anything – beef, pork, lamb, veal steaks, pork chops, etc. – that isn’t cooked to at least 145หF.
Too sweet, ruined the steak. Too Vague on salt recommendations.