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Skillet Bourbon Steak Recipe
Ash Tyrrell

Skillet Bourbon Steak Recipe

I can’t wait to tell you about this Skillet Bourbon Steak recipe because, honestly, it might be one of my all-time favorite dishes to make at home! The first time I tried it, I couldn’t believe how simple it was to bring restaurant-quality steak to my own table.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 boneless ribeye or New York strip steaks about 1-inch thick, 8 oz each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 sprig fresh rosemary
  • 1/4 cup bourbon whiskey
  • 1/3 cup beef broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley for garnish
  • 2 tablespoons bourbon-soaked cherries optional, for garnish

Method
 

  1. Start by seasoning your steaks. Sprinkle both sides generously with salt and black pepper. This ensures every bite is packed with flavor. While you prep, heat olive oil in your skillet over medium-high heat.
  2. Add minced garlic and rosemary to the skillet. Sauté for about a minute until fragrant. Place the steaks in the pan and sear them for 3 to 4 minutes per side, depending on how you like them cooked. Flip carefully with tongs to avoid losing juices! Transfer to a plate to rest while you make the sauce.
  3. Now for the fun part! Pour your bourbon into the skillet (carefully, as it may flame up). Cook for a minute to burn off the alcohol. Then stir in beef broth, butter, Dijon mustard, brown sugar, and Worcestershire sauce. Simmer for 5 to 7 minutes until the sauce reduces and thickens slightly.
  4. Return the steaks to the skillet, ensuring they soak up that beautiful sauce. Heat them through for 1 to 2 minutes. They should be glistening and coated in all that saucy goodness!
  5. Transfer your steaks to a serving platter. Drizzle extra sauce over the top and garnish with fresh parsley. Add bourbon-soaked cherries if you’re feeling fancy, and serve immediately.

Notes

  • Room-Temperature Steak: Pull your steaks out of the fridge 30 minutes before cooking. They’ll cook more evenly this way.
  • Don’t Overcrowd the Pan: If cooking multiple steaks, sear them in batches to give each one a perfect crust.
  • Adjust Sauce Thickness: If your sauce is too thin, simmer it a little longer. If too thick, add a splash of beef broth.