Pan Broiled Steak with Bourbon Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/19/19
Pan Grilled Steak With Bourbon
Diana Rattray
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
431 Calories
30g Fat
14g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 431
% Daily Value*
Total Fat 30g 38%
Saturated Fat 17g 85%
Cholesterol 123mg 41%
Sodium 238mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 24g
Calcium 96mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

  1. Gather the ingredients.

  2. 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.

  3. Heat a heavy iron skillet over high heat. Oil the skillet lightly or grease it with a bit of the steak fat trimmings.

  4. 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

  5. Remove the steaks to a warm platter and tent loosely with foil to keep warm while you make the sauce.

  6. 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.

  7. Pour the sauce over steaks just before serving.

  8. Enjoy!

Tips

  • 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.