Strip Steak With Rosemary - Bourbon Sauce

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Wrap the steaks in plasic and refrigerate.
3. Prepare the sauce, first melting the butter in a small skillet over medium heat.
4. Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
5. Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
6. Strain the mixture into a small bowl and return it to the skillet.
7. Discard the solids.
8. Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
9. Keep the sauce warm.
10. Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
11. Fire up the grill, grill the steaks to desired doneness.
12. Serve the steaks hot with the rosemary-bourbon sauce.