Recipe by HeidiSue
This is a great recipe from Born to Grill by Bill and Cheryl Jamison. The sauce can be made several days in advance and refrigerated, just reheat it.
Top Review by SheCook
Like an upscale restaurant steak. We loved this steak. The only change I made was to pan-fry the steak because I have no grill and I had a potato dish in the oven and couldn't use the broiler. The sauce is wonderful. It may seem like it's not much but it only takes a thin coat on the steak because it's so rich and de-lish! Thank you HeidiSue, for this fantastic recipe. Will be making it again and again!!
- 4 steaks, about 1 to 1 1/4-inch thick
- 2 tablespoons brown mustard
- coarse salt
- fresh ground black pepper
- 5 tablespoons unsalted butter
- 2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
- 2 tablespoons minced onions
- 1⁄4 cup Bourbon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown mustard
- 1⁄2 teaspoon packed brown sugar
- 1 teaspoon fresh lemon juice
Directions See How It's Made
- At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
- Wrap the steaks in plasic and refrigerate.
- Prepare the sauce, first melting the butter in a small skillet over medium heat.
- Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
- Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
- Strain the mixture into a small bowl and return it to the skillet.
- Discard the solids.
- Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
- Keep the sauce warm.
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
- Fire up the grill, grill the steaks to desired doneness.
- Serve the steaks hot with the rosemary-bourbon sauce.