|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These steaks are pan broiled and then served with a flavorful Bourbon sauce. The simple sauce is a seasoned bourbon, butter, and mustard mixture, perfect for drizzling over the steaks.
Serve the steaks with baked potatoes and a tossed salad or steamed vegetables.
- 4 sirloin strip steaks (about 1-inch thick)
- 1 tablespoon peppercorns (black, coarsely crushed)
- 1 teaspoon garlic powder (or 1 to 2 cloves finely minced garlic)
- 1/4 teaspoon kosher salt
- Bourbon Sauce:
- 1 stick butter (4 ounces)
- 2 tablespoons onion (chopped)
- 1 or 2 cloves garlic minced)
- 2 tablespoons Kentucky bourbon
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dry mustard
- Dash Tabasco sauce
Steps to Make It
Gather the ingredients.
Trim excess fat from steaks. Press crushed peppercorns and garlic powder into both sides of steaks and let stand at room temperature for an hour.
Heat a heavy iron skillet over high heat. Oil the skillet lightly or grease it with a bit of the steak fat trimmings.
Sprinkle about half of the salt in the skillet. Sear steaks quickly on one side. Remove and add remaining salt to skillet. Sear steaks on the other side. Reduce heat to medium and continue to cook until done to your liking. See Also: Meat Temperature Chart
Remove the steaks to a warm platter and tent loosely with foil to keep warm while you make the sauce.
Pour off excess fat from skillet. Melt butter over low heat; add onion and garlic and sauté until tender. Add bourbon, Worcestershire sauce, dry mustard, and Tabasco. Blend well and simmer for 2 minutes.
Pour the sauce over steaks just before serving.
- Use garlic powder or 1 to 2 cloves of finely minced garlic depending on preference, some feel the fresh garlic overpowers the taste of the steak.
- The recipe is easily scaled down for two people by cutting ingredients in half.