A grilled steak doesn’t need much else than salt and pepper. it’s one of our favorite things to make at home. But sometimes you just want to change it up a bit. I give you the grilled steaks with a bourbon sauce. it’s a great way to change up a classic recipe and try something different.
For the steak, I went with NY Strips. They are a little firmer than ribeyes and pair great with a sauce. The steaks were seasoned with kosher salt, black pepper and then reverse seared on the Big Green Egg. Meaning they were cooked at indirect, low heat first and then seared over hot charcoal. This method cooks the meat more evenly and infuses it with that delicious smoky flavor. I cook my steaks to a finished temperature of 125-130 for the perfect medium rare finish.
While the steaks are cooking, you can make the sauce.
- 1 tbsp butter⠀
- cloves minced garlic⠀
- 1/3 cup bourbon⠀
- 1/2 cup soy sauce⠀
- 1/3 cup brown sugar⠀
- 4-5 dashes of Worcestershire⠀
- 2 tsp black pepper⠀
Mix everything together and simmer over low heat until reduced by half. Add 1/2 cup heavy cream and mix again. Finish it off with some fresh, chopped parsley.
When the steaks are done cooking, let them rest for 10 minutes before slicing. This will allow the juices to redistribute and give you a much better final product. Slice the steaks, top with the sauce and a little more fresh parsley.
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This post has been sponsored by Mariano’s.
Be sure to check out the Recipes page for other tasty creations.
