Post by Loupy on Jul 7, 2018 18:09:24 GMT -7
Skillet Bourbon Steak
From: Katerina @ diethood.com/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!
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Serves: 4
Ingredients
FOR THE STEAKS
4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
coarse salt and fresh ground pepper, to taste
2 tablespoons dijon mustard divided
2 tablespoons butter divided
FOR THE BOURBON SAUCE
1/3 cup bourbon
1/4 cup low sodium soy sauce
1 teaspoon low sodium Worcestershire sauce
1/4 cup packed light brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2/3 cup half and half you can also use evaporated milk or light heavy cream
dried parsley for garnish
Instructions
FOR THE STEAKS
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.
FOR THE BOURBON SAUCE
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.
Notes:
Please whip out your cast iron skillet because that is the best tool for preparing a good steak.
This method of pan-searing a steak works best with steaks that are an inch thick, or less, and boneless.
We’re going to salt our steaks and let them sit for about 20 minutes. When ready to get started, fire up the stovetop and set your cast iron skillet over the heat.
Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
Remove steaks from the pan and deglaze the skillet with the bourbon sauce.
Stir in half & half or light cream and continue to cook for 1 to 2 more minutes, or until sauce has slightly thickened.
Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.
When cooking steak, use a meat thermometer and keep in mind how you want it cooked; rare, medium rare, medium, or well done.
140F internal temperature for RARE
145F internal temperature for MEDIUM RARE
160F internal temperature for MEDIUM
170F internal temperature for WELL DONE
Nutritional Information
WW FS pts = 12
Calories: 368
Total fat: 15g
Sat fat: 8g
Cholesterol: 99mg
Sodium: 930mg
Potassium: 499mg
Total Carbs: 16g
Sugars: 13g
Protein: 27g
From: Katerina @ diethood.com/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!
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Serves: 4
Ingredients
FOR THE STEAKS
4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
coarse salt and fresh ground pepper, to taste
2 tablespoons dijon mustard divided
2 tablespoons butter divided
FOR THE BOURBON SAUCE
1/3 cup bourbon
1/4 cup low sodium soy sauce
1 teaspoon low sodium Worcestershire sauce
1/4 cup packed light brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2/3 cup half and half you can also use evaporated milk or light heavy cream
dried parsley for garnish
Instructions
FOR THE STEAKS
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.
FOR THE BOURBON SAUCE
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.
Notes:
Please whip out your cast iron skillet because that is the best tool for preparing a good steak.
This method of pan-searing a steak works best with steaks that are an inch thick, or less, and boneless.
We’re going to salt our steaks and let them sit for about 20 minutes. When ready to get started, fire up the stovetop and set your cast iron skillet over the heat.
Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
Remove steaks from the pan and deglaze the skillet with the bourbon sauce.
Stir in half & half or light cream and continue to cook for 1 to 2 more minutes, or until sauce has slightly thickened.
Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.
When cooking steak, use a meat thermometer and keep in mind how you want it cooked; rare, medium rare, medium, or well done.
140F internal temperature for RARE
145F internal temperature for MEDIUM RARE
160F internal temperature for MEDIUM
170F internal temperature for WELL DONE
Nutritional Information
WW FS pts = 12
Calories: 368
Total fat: 15g
Sat fat: 8g
Cholesterol: 99mg
Sodium: 930mg
Potassium: 499mg
Total Carbs: 16g
Sugars: 13g
Protein: 27g
