SKILLET BOURBON STEAK RECIPE
Pan seared juicy sirloin steaks prepared with a dijon mustard rub and an incredible creamy bourbon sauce. A one pan recipe that is SO simple and SO darn delicious!
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
- Rub steaks with dijon mustard.
- Heat a large cast-iron skillet over medium-high heat.
- Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
- Cook steaks until browned and cooked to 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.
- 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 half & half or light cream and cook for a minute or two, or until thickened.
- Remove from heat and lace steaks back in skillet; turn to coat.
- Garnish with dried parsley.
- Serve.
Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 27 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 930 mg, Sugar 13 g, ServingSize 1 serving
KENTUCKY BOURBON STEAK BITES
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 36 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
RICK'S KENTUCKY BOURBON STEAK
This recipe is more of a Steak sauce/ way to cook a Steak. any cut will work, I use NY. strip, I enjoy trying different Bourbons, each kind adds it own flavors to the sauce.
Provided by WarChef
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine Bourbon, Maple Syrup, Soy Sauce, and Lemon Juice.
- Heat till boil
- reduce heat.
- simmer until thickened
- Once sauce is ready, lightly marinate Steak(s) in the sauce.
- Grill to taste (I use fresh rosemary)
- Add sauce to Grilled Steak(s).
Nutrition Facts : Calories 205.9, Fat 0.1, Sodium 1066.4, Carbohydrate 30.4, Fiber 0.3, Sugar 24.7, Protein 1.7
KENTUCKY STEAK SAUCE
Steps:
- Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
KENTUCKY BOURBON STEAK BITES
Make and share this Kentucky Bourbon Steak Bites recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 1h55m
Yield 36 bites
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the filet mignon in a bowl.
- Pour bourbon over steak and marinate for 1 hour.
- Remove the filet mignon from the bourbon and season with salt and pepper.
- Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
- Place the meat in the oven and roast for 15 minutes or until medium rare.
- Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
- Slice each half into 18 thin slices so you have a total of 36 slices.
- In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
- Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
- Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
- Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
- Place a small amount of the horseradish sour cream on top of the onions.
- Garnish with parsley.
Nutrition Facts : Calories 143.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 19.9, Sodium 99.2, Carbohydrate 7.9, Fiber 0.7, Sugar 0.5, Protein 6
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
BOURBON STREET RIB-EYE STEAK
After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.
Provided by Judy Diercks OReilly
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g
BOURBON-MARINATED STEAKS
Delicious marinated steaks you can use either flank steaks or top round steaks. Enjoy. Prep time does not include marinating time.
Provided by Barb G.
Categories Steak
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
- Add steaks, turning to coat, seal bag, pressing out excess air.
- Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
- Remove steaks from marinade.
- Discard marinade.
- Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
- (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.
Nutrition Facts : Calories 82.5, Sodium 560.5, Carbohydrate 12, Fiber 0.1, Sugar 11, Protein 1
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Ratings 21Calories 306 per servingCategory Main Course
- In a small bowl or glass measuring cup, combine the brown sugar, bourbon, olive oil, soy sauce, thyme, garlic, pepper and red pepper flakes. Whisk to combine.
- Place the steak into a rimmed pan and cover the steak with the bourbon steak marinade. Wrap loosely with plastic wrap and refrigerate, flipping occasionally to ensure uniform marinating. Conversely, you can use a resealable plastic zip top bag, place the steak and marinade in the bag and squeeze out as much air as possible before sealing it. Flip the steak around a few times to coat it with the marinade.
- Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
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