Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
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!!
Delicious! I made this using striploin steaks, the sauce from this is wonderful, thanks for sharing HeidiSue!...Kitten:)