Bourbon Strip Steak

Honey-Bourbon Grass-Fed NY Strip Steaks

Sarah MickeyAll Recipes, Beef Recipes, Honey Recipes, Steak Recipes Leave a Comment

Honey-Bourbon NY Strip Steaks

Makes 4 Servings
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
  • 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



Dry off the steaks.

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.

Marinate at room temperature for 1 hour.

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

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

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

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

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.

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.

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.

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

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Steak Recipes
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