Recipe Background
This cast-iron steak with bourbon sauce offers a rich flavor and a twist of nostalgia, making it perfect for special celebrations.
The first time I made this cast-iron steak with bourbon sauce was during a celebration dinner after passing my driving test. My dad, a lover of all things steak, believed anyone who could perfectly sear a steak deserved to drive a car. In true family fashion, he popped open his special bourbon, and I whisked together a sauce, adding a splash of that liquid gold alongside some Worcestershire sauce and brown sugar. Living up to his steak challenges often meant doing things with precision, so letting the steaks sit at room temperature was crucial. This ensured they browned beautifully in the trusty cast-iron skillet that had seen countless family meals.
Turning to the herb cabinet, a sprinkle of dried basil and rosemary joined the mix, filling the kitchen with an aroma that spoke of cozy family dinners. I learned early on to let the sauce reduce fully and mix in the half-and-half for a luxuriously thick finish. After a little trial and error, the trick I discovered was to rest the steaks in the sauce off the heat, allowing the flavors to meld without overcooking. The final garnish of parsley, though optional, added a fresh finish that made the whole dish feel complete. Sharing this with my family was as rewarding as holding that freshly printed driver's license.
Ingredients
For the steaks:
- 4 (4-ounce) top sirloin steaks about 1-inch thick and at room temperature
- coarse salt to taste
- fresh ground pepper to taste
- 2 tablespoons Dijon mustard
- 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 light brown sugar packed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2/3 cup half-and-half
- dried parsley optional, to taste, for garnish
Directions
- Season the steaks with the coarse salt and the pepper and let them rest for 20 minutes.
- Rub the steaks with the Dijon mustard.
- Heat a large, cast-iron skillet over medium-high heat.
- Transfer the steaks to the hot skillet, 2 steaks at a time, and add 1 tablespoon of the butter.
- Cook the steaks until browned and cooked to desired doneness of at least 130 degrees F for medium-rare, about 3-4 minutes per side.
- Transfer the cooked steaks to a plate and repeat with the remaining steaks and the remaining butter.
- In a small mixing bowl, combine the bourbon, the soy sauce, the Worcestershire sauce, the brown sugar, the basil, and the rosemary, whisking until combined.
- Add the bourbon mixture to the hot skillet and cook until slightly reduced, about 2 minutes.
- Stir the half-and-half into the bourbon mixture and cook until thickened, about 1-2 minutes.
- Transfer the skillet away from the heat and lay the steaks in the sauce, turning to coat.
- Garnish with the parsley and serve.
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