Grilled Steak with Bourbon Sauce
"A gourmet meal that will have your friends talking. The herbs and bourbon sauce give this steak a wonderful flavour. I barbequed my steak but the recipe tells you to cook in the oven. If you are using dried herbs the prep time is considerably less. I like to use fresh herbs to bring out the flavour. Serve this with garlic and paramasen mashed potatoes and a green salad. I found this gem in a Food and Drink Magazine the local liquor store gives out."
photo by Shawnica P.
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Sauce
- 1⁄4 cup cold butter, cubed
- 1⁄4 cup chopped shallot
- 1 teaspoon chopped garlic
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- 1⁄2 cup Bourbon (Whisky use a good one)
- 2 cups beef stock, homemade or store bought
- 2 teaspoons balsamic vinegar
- salt & freshly ground black pepper
-
Steak
- 2 tablespoons olive oil (if searing in pan)
- 3 lbs beef t-bone steaks, 2 inches thick
- salt & freshly ground black pepper
directions
- Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
- Stir in shallots, garlic, thyme, tarragon and rosemary.
- Sauté for 1 to 2 minutes or until shallots soften.
- Add bourbon and bring to boil Reduce to 2 tbsp approx.
- 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
- Season steak with salt and pepper.
- Add steaks and cook for about 2 minutes per side.
- Place in oven and bake for 7 to 10 minutes for medium rare.
- Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
- Drizzle with sauce.
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Reviews
-
Turned out very well but an amateur cook would have been lost. I used filets instead of T-Bones and they worked fine--reduced cooking time to 5 minutes in oven. Step 5--cannot reduce stock that much in 20 minutes. No temperature for oven--I used 400. Step7--add steaks to what? I put them in the sauce for about 45 seconds each then seared them in iron skillet for 1 minute then put them on 400 oven for 5 minutes--perfect! Used sauce for dipping as opposed to drizzling. Good recipe--would give it an 8. Thanks. -
Excellent recipe. Delicious, a real crowd pleaser. Thx -
This was very good, There was no indication in the directions as to what temperature the oven should be, I asked about it in Q&A and it was suggested to broil it which I did for the recommended 7 minutes but it came out closer to med/well than med/rare. All in all it was really delicious and I will definitely make this again. Thanks for the recipe.
RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
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