Steak with Mustard-Bourbon Sauce
June 1, 2025 • 0 comments
Have some guests to impress? Or maybe your dad is coming over? They will LOVE this steak and be oh so impressed with you. The best part? It's easy. If you start with great ingredients you don't have to cook so hard....but they don't need to know that. :)
Ingredients
- (2-4: flat iron, ribeye, porterhouse, t-bone, filet mignon) Steak
- (1/2 tsp) Black pepper
- (2 Tbsp) Butter or tallow
- (1/2 cup) Heavy whipping cream
- (1/4 cup) Dijon-style mustard
- (2 Tbsp) Bourbon
- (1 Tbsp) Chives or green onions, minced
- (to taste) Salt
- Optional: Mushrooms
Directions
- Remove the steaks from the fridge and let them come to room temperature.
- Heat large nonstick (cast iron is best) skillet over medium-high heat until hot, add butter/tallow. Press pepper evenly into steaks. Place steaks in skillet; using a thermometer, cook to desired doneness*, 3-4 min/side for med-rare, depending on steak size. Remove; cover with foil to rest.
- Add cream, mustard and bourbon to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are deglazed from pan. Season with salt, as desired.
- Carve steaks into slices, spoon sauce over steaks and garnish with chives. Serve with green beans, roasted red potatoes and the rest of the bourbon. ;)
*135°F for rare, 145° for medium rare, and 160° for medium (temp increases during covered 5 min rest.
Any steaks will work! So long as they are 100% grassfed/finished steaks from happy cows raised by Together Farms! See all of them here!
Great butter and salt elevates great steaks even more.
