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Bourbon-Glazed Sirloin Steak with Creamy Bourbon Sauce Recipe

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4.3 from 39 reviews

This pan-seared top sirloin steak recipe features a rich and flavorful bourbon sauce made with soy sauce, Worcestershire, and brown sugar, creating a deliciously balanced sweet and savory glaze. The steaks are seasoned, coated with Dijon mustard, and cooked to a perfect medium-rare before being finished with a creamy bourbon sauce, making for an impressive yet easy-to-make dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Steaks

  • 4 (4-ounces each) top sirloin steaks (about 1-inch thick, at room temperature)
  • Coarse salt and freshly ground black pepper (to taste)
  • 2 tablespoons Dijon mustard (divided)
  • 2 tablespoons butter (divided)

Bourbon Sauce

  • ⅓ cup bourbon
  • ¼ cup low sodium soy sauce
  • 1 teaspoon low sodium Worcestershire sauce
  • ¼ cup packed light brown sugar
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ⅔ cup half and half (or evaporated milk or light heavy cream)
  • Dried parsley for garnish

Instructions

  1. Season the Steaks: Season the sirloin steaks with coarse salt and freshly ground black pepper. Set them aside for 20 minutes to allow the seasoning to penetrate. Then, rub each steak evenly with Dijon mustard to add flavor and help create a nice crust.
  2. Sear the Steaks: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of butter to the skillet. Working in batches, place two steaks in the hot skillet and cook for about 3 to 4 minutes per side to achieve medium-rare doneness. The steaks should be browned and have a slightly crisp exterior. Remove the cooked steaks and set them aside to rest while you cook the remaining steaks.
  3. Prepare the Bourbon Sauce Mixture: In a small bowl, whisk together bourbon, low sodium soy sauce, Worcestershire sauce, light brown sugar, dried basil, and dried rosemary until well combined.
  4. Cook Down the Bourbon Sauce: After removing the steaks, add the bourbon sauce mixture to the still-hot skillet. Cook over medium heat for about 2 minutes, stirring occasionally, until the mixture reduces slightly and the alcohol burns off.
  5. Thicken the Sauce: Stir in the half and half (or evaporated milk or light heavy cream) into the skillet with the reduced bourbon sauce. Continue cooking for another minute or two until the sauce thickens to a creamy consistency.
  6. Coat the Steaks and Serve: Return the cooked steaks to the skillet, gently turning them in the bourbon sauce to coat evenly. Remove from heat, garnish with dried parsley, and serve immediately for a delectable steak dinner.

Notes

  • Allow steaks to rest after cooking to keep them juicy and tender.
  • Adjust brown sugar according to your preferred sweetness in the bourbon sauce.
  • Use a cast-iron skillet for the best searing results.
  • The sauce can be made with evaporated milk or light heavy cream as alternatives to half and half.
  • Make sure steaks come to room temperature before cooking for even cooking.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://yourdailycook.com/bourbon-glazed-sirloin-steak-with-creamy-bourbon-sauce-recipe/