Bourbon Strip Steak

Honey-Bourbon Grass-Fed NY Strip Steaks

Sarah Mickey All Recipes, Beef Recipes, Honey Recipes, Steak Recipes Leave a Comment

Honey-Bourbon NY Strip Steaks

Makes 4 Servings
wine DRINK PAIRING
Bourbon (Maker’s Mark)

Bourbon, honey & Worcestershire marinated grass-fed steaks cooked on the stove-top and finished with a pan sauce that reinforces the marinade’s flavors. They have a delicious whiskey savory-sweet flavor.

Bourbon Grass-Fed Steak
INGREDIENTS
  • 2 Grass-fed NY Strip Steaks – bone out or in
    (could substitute other steaks)
  • 2 + 2 tbsp Honey (we used Acacia)
  • 2 tsp Worcestershire Sauce
  • 1 cup + 3 tbsp Bourbon Whiskey (we used Maker’s Mark)
  • 1/2 cup Olive Oil
  • 1 tbsp Fresh Thyme, chopped
  • 2 tsp Kosher Salt, plus additional to taste
  • 5 Fresh Sage Leaves, minced
  • 1/2 tsp Black Pepper
  • 1 tbsp Grapeseed Oil
  • 3 tbsp Unsalted Butter
  • Fresh Italian Parsley for garnish

DIRECTIONS

1

Dry off the steaks.
2

In a baking dish, combine a cup of the whiskey, olive oil, 2 tsp of salt, black pepper, Worcestershire sauce, chopped thyme and 2 tbsp of the honey. Add the steaks, flipping them over to ensure they’re well coated.
3

Marinate at room temperature for 1 hour.
4

Remove the steaks from the marinade and pat off the excess.
5

Heat a seasoned cast iron skillet over medium heat with the grape seed oil.
6

Dry the steaks as much as possible & season with salt.
7

When the oil is hot enough to make the steaks sizzle, add them and sear the first side, then flip.
8

Add 2 tbsp of the butter and, if desired, a little extra bourbon. Baste the steaks with the melted butter, continuing to cook to your desired level of doneness.
9

Move the steaks out of the pan and add additional salt to taste. Loosely cover them with foil & let them rest for 5-10 minutes.
10

Move the steaks to your serving plates. Pour the juices that collected on the resting plate into a saucepan with the remaining three tablespoons of whiskey. Bring to a simmer and reduce until the sauce coats the back of a spoon. Remove from the heat & finish with the last tablespoon of butter, the remaining two tablespoons of acacia honey & the sage leaves. Taste & add salt as needed.
11

Drizzle the pan sauce over the steak & garnish with parsley leaves. Serve with rosemary skewered potatoes or sides of your choice.

Browse More:
Steak Recipes
Honey Recipes
Beef Recipes

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