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Recipe Detail Page
Grilled Steak with Bourbon Sauce
Autumn 2003
This sauce plays on the herbal elements in bourbon and is sensational with the meat. Serve with an arugula salad and garlic mashed potatoes.
Serves 4
Bourbon Sauce:
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) chopped shallots
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried
1/2 cup (125 mL) bourbon
2 cups (500 mL) beef stock, homemade or store bought
2 tsp (10 mL) balsamic vinegar
Salt and freshly ground pepper
Steak:
2 tbsp (25 mL) olive oil
One 3 lb (1.5 kg) T-bone steak, 2-inches (5-cm) thick
Salt and freshly ground pepper
1. Preheat oven to 450°F (230°C).
2. Heat 1 tbsp (15 mL) 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 (25 mL), about 3 to 5 mintues. Add stock and bring to boil. Simmer 15 to 20 minutes or until reduced to 1/2 cup (125 mL). Swirl in 1 tsp (5 mL) balsamic vinegar, reserving the rest. Season with salt and pepper and reserve.
3. 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 you are unsure. It should read 125°F (60°C). Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar. Season well.
5. Slice steak down into 1/2-inch (1-cm) slices against the grain and place on 4 plates. Drizzle with sauce.
Serves 4
