Strip Steak With Rosemary - Bourbon Sauce

Recipe by HeidiSue
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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