Strip Steak with Rosemary Bourbon Sauce
Elevate your dinner table with this indulgent Strip Steak with Rosemary Bourbon Sauce recipe, perfect for a special occasion or an elegant weeknight meal. Juicy, perfectly seared strip steaks are basted in a rich mixture of butter, garlic, and fresh rosemary, creating a deeply flavorful crust. The star of the dish is the silky bourbon sauce, crafted from pan drippings, beef broth, and a touch of heavy cream for irresistible richness. Infused with the aromatic essence of rosemary and the warm, smoky notes of bourbon, this sauce takes each bite to gourmet heights. Ready in just 25 minutes, this steak recipe is ideal for impressing guests or treating yourself to a fine-dining experience at home. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete, restaurant-quality meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (10-12 oz each) strip steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (smashed) garlic cloves
- 2 sprigs fresh rosemary sprigs
- 0.25 cup bourbon
- 0.33 cup beef broth
- 0.25 cup heavy cream
Instructions
Remove the strip steaks from the refrigerator 30 minutes before cooking to let them come to room temperature.
Pat the steaks dry with paper towels. Season both sides evenly with salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and let it shimmer.
Place the steaks into the hot skillet and sear for 3-4 minutes on the first side without moving them, or until a deep golden crust forms.
Flip the steaks and add the butter, smashed garlic cloves, and rosemary sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter. Continue cooking for another 3-4 minutes for medium-rare or adjust timing to your preferred doneness.
Remove the steaks from the skillet and place them on a plate. Cover with foil and let them rest for 5 minutes.
Discard the rosemary and garlic from the skillet. Carefully add the bourbon (off heat) to deglaze the pan, scraping up any browned bits.
Return the skillet to medium heat and let the bourbon reduce by half, about 1 minute.
Stir in the beef broth and let it simmer for 2 minutes, allowing it to reduce slightly.
Lower the heat to medium-low, and whisk in the heavy cream until the sauce is smooth and slightly thickened, about 2-3 minutes.
Serve the steaks hot, drizzled generously with the rosemary bourbon sauce. Enjoy!
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
