Sizzling Sirloin Steaks with a decadent Bourbon Sauce, perfect for your next dinner party or a cozy night in!
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 prefer less sweetness)
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2/3 cup half and half (or substitute evaporated milk or light heavy cream)
Dried parsley for garnish
Directions:
Season the steaks with salt and pepper and let rest for 20 minutes at room temperature.
Rub each steak with Dijon mustard.
Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon butter.
Cook two steaks at a time in the skillet, about 3 to 4 minutes per side for medium-rare, or until desired doneness.
Remove steaks from the skillet and set aside. Repeat with remaining steaks and butter.
In the same skillet, add bourbon, soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary. Cook until the sauce reduces slightly.
Lower the heat and stir in half and half until the sauce is creamy.
Serve the steaks with the bourbon sauce and garnish with dried parsley.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
Sirloin Steaks with Bourbon Sauce
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 prefer less sweetness
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2/3 cup half and half or substitute evaporated milk or light heavy cream
- Dried parsley for garnish
Instructions
- Season the steaks with salt and pepper and let rest for 20 minutes at room temperature.
- Rub each steak with Dijon mustard.
- Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon butter.
- Cook two steaks at a time in the skillet, about 3 to 4 minutes per side for medium-rare, or until desired doneness.
- Remove steaks from the skillet and set aside. Repeat with remaining steaks and butter.
- In the same skillet, add bourbon, soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary. Cook until the sauce reduces slightly.
- Lower the heat and stir in half and half until the sauce is creamy.
- Serve the steaks with the bourbon sauce and garnish with dried parsley.
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