Bourbon is more than just a drink. It goes well with steak, too, especially when you add a kick of a dijon mustard rub as well.
Preparation time: 40 minutes
Serving Size: 4 people
- 2 tbsp divided butter
- 2 tbsp divided dijon mustard
- Ground pepper and salt to taste
- 4 pcs (113 g each) sirloin steak at room temperature
For Bourbon sauce:
- Parsley for garnish (dried)
- ⅔ cup light cream or evaporated cream
- ½ tsp rosemary (dried)
- 1 tsp basil (dried)
- ¼ cup packed brown sugar (light)
- 1 tsp Worcestershire sauce (low sodium)
- ¼ cup soy sauce (low sodium)
- ⅓ cup bourbon
1. Season the steak with pepper and salt, then set it aside for 20 minutes.
2. Put on the dijon mustard in the steak then rub it.
3. Over medium-high heat, put on a large cast-iron skillet.
4. Put the coated steak to the heated skillet, and add the butter—at Least two steaks at once.
5. Cook steak to desired doneness. For medium-rare, cook for3 to 4 minutes.
6. Remove steak and set aside. Repeat the process for the remaining steaks.
1. In a bowl, put on the rosemary, basil, brown sugar, Worcestershire sauce, soy sauce, and bourbon. Mix them.
2. Place in the mixed bourbon mixture in the skillet and cook in medium heat for 2 minutes or until it reduces slightly.
3. Add light cream or evaporated milk and cook for 2 minutes or until it thickens.
4. Remove the skillet from the heat, add the steak in and coat it with the sauce.
5. Put the dried parsley for garnish.