Steak with Bourbon Butter Sauce
Makes 4 servings. Recipe is by Teresa B. Day.
4 (6-ounce) sirloin steaks, cut 1 inch thick
1 teaspoon sea salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
1/3 cup bourbon
1 cup low-sodium beef broth
1. Allow steaks to come to room temperature. Season steaks with salt and pepper to make a nice crust.
2. In a cast iron skillet or heavy skillet, heat oil over medium high heat. Add steaks two at a time so as not to overcrowd.
3. Cook for 3 minutes on each side. Then cook for one minute more on each side for medium. Place on a plate to rest.
4. Melt the butter and cook until slightly browned over medium high heat, about 6 to 8 minutes. Turn the heat down to medium low and add the bourbon. Cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 6 to 8 minutes.
5. Pour some sauce over each steak and serve.