Bourbon Caramelized Steak

I’m talkin’ Steak… but not just any kind of Steak I’m talkin’ Bourbon Caramelized Steak! In my household medium rare with a nice pink center and a char on the outside is the way to go. Prepared pan seared w/ butter and aromatics, and the aromas of bourbon, pepper, garlic, and onions bring together one knockout of a steak sauce. Can’t wait for you guys to try this out! Let me know what ya’ll think. 😉

bourbon-steak

Ingredients

For the Bourbon Pepper Sauce:

  • 1/4 cup onions, finely chopped
  • 3 cloves garlic, finely minced
  • 2 Tbsp ground pepper
  • 1/4 cup Bourbon (I used Wild Turkey)
  • 1 1/2 cup beef broth or “Better than Bullion”
  • 2 tsp sugar
  • 1/3 cup heavy cream
  • 1/4 cup all purpose flour
  • 2 Tbsp butter
  • dried or fresh thyme (to garnish)

Steak: (for 4)

  • Any kind of steak is your preference, we used 4 NY Style Steak
  • 4 Tbsp butter
  • 4 fresh thyme springs
  • 4 garlic cloves

Instructions

  1. Oil your pot, sweat your onions till they become translucent on medium heat
  2. Add your 3 cloves of garlic for approximately no more than a minute to the pot and add your 1/4 cup of Bourbon
  3. Stir and let the alcohol cook off for about 4-5 minutes set on medium high heat
  4. Once alcohol has cooked off,  add beef broth and sugar and start to whisk
  5. To thicken your sauce, raise your heat and put in heavy cream, equal parts of flour, and butter and whisk till Nappé consistency (a thickness that allows it to coat the food evenly, silky smooth).
  6. Bring your sauce to a simmer till your steak has been cooked and ready to serve

Now lets get our steaks on our nicely hot oiled pan or skillet, and get cooking! 

  1. Rest steak to room temperature and season well with salt. Wait to pepper after your steak is cooked. Side tip: never apply direct heat on cooking because your pepper can immediately burn and transfer into your food
  2. Place steak on hot pan and wait to flip for at least 4-6 minutes
  3. Once flipped add butter and aromatics and continuously “baste” (meaning, to spoon the hot fat over your steak will cook your piece more tender and evenly)
  4. At this point, temp your steak and serve once it reaches to your goal. A perfect medium rare such as the one pictured below is about 130-135 degrees

bourbon-steak -sauce

 

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