Description
This Bourbon-Glazed Steak recipe delivers a bold and smoky flavor with a touch of sweetness and a rich caramelized finish. Perfectly cooked ribeye, New York strip, or sirloin steaks are pan-seared or grilled to juicy medium-rare and brushed with a glossy bourbon glaze featuring brown sugar, garlic, soy sauce, Worcestershire, Dijon mustard, and butter for steakhouse-quality taste right at home.
Ingredients
Steak
- 2 ribeye, New York strip, or sirloin steaks (10–12 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Bourbon Glaze
- ½ cup bourbon
- ¼ cup brown sugar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
Instructions
- Season the Steaks: Pat steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper to enhance flavor and create a good crust.
- Heat the Cooking Surface: Preheat a cast-iron skillet over medium-high heat or preheat your grill. Add olive oil to the skillet if pan-searing to prevent sticking.
- Cook the Steaks: Place the steaks on the hot skillet or grill and cook for about 4 to 5 minutes per side for medium-rare doneness, adjusting time based on thickness and preferred doneness.
- Rest the Steaks: Remove steaks from heat and tent loosely with aluminum foil. Let them rest for 5 minutes to allow juices to redistribute for optimal tenderness.
- Prepare the Bourbon Glaze: In a small saucepan or skillet, combine bourbon, brown sugar, soy sauce, Worcestershire sauce, minced garlic, and Dijon mustard.
- Simmer the Glaze: Bring the mixture to a gentle boil, then reduce heat to low and simmer for 8 to 10 minutes until the glaze thickens and becomes syrupy, stirring occasionally.
- Finish the Glaze: Remove the glaze from heat and stir in butter until melted and the glaze becomes glossy and smooth.
- Glaze and Serve: Brush the warm bourbon glaze over the rested steaks or drizzle it on top just before serving for a luscious, flavorful finish.
Notes
- The alcohol content cooks off during simmering, leaving only flavor behind.
- For a thicker glaze, simmer an additional 2 to 3 minutes until desired consistency.
- Use real bourbon rather than whiskey flavoring for an authentic taste.
- This dish pairs excellently with grilled vegetables or creamy mashed potatoes.
- For gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce.
- To make dairy-free, omit or replace butter with a dairy-free alternative in the glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
