Pull Out that Bottle of Grand Bourbon and Do a Little Home Cooking!

By
Shelley Stepanek
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These steaks are pan broiled and then served with a flavorful Bourbon sauce. The simple sauce is a seasoned bourbon, butter, and mustard mixture—perfect for drizzling over the meat. Serve the steaks with baked potatoes and a tossed salad or steamed vegetables.

Ingredients
  • 4 sirloin strip steaks (about 1-inch thick)
  • 1 tablespoon peppercorns (black, coarsely crushed)
  • 1 teaspoon garlic powder (or 1 to 2 cloves finely minced garlic)
  • 1/4 teaspoon kosher salt
  • Bourbon Sauce:
  • 1 stick butter (4 ounces)
  • 2 tablespoons onion (chopped)
  • 1 or 2 cloves garlic minced)
  • 2 tablespoons Kentucky bourbon
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • Dash Tabasco sauce

Steps to Make It

  1. Gather the ingredients. Trim fat from steaks. Press crushed peppercorns and garlic powder into both sides of steaks and let stand at room temperature for an hour. Heat a heavy iron skillet over high heat. Oil the skillet lightly or grease it with a bit of the steak fat trimmings.

  2. Sprinkle about half of the salt in the skillet. Sear steaks quickly on one side. Remove and add remaining salt to skillet. Sear steaks on the other side. Reduce heat to medium and continue to cook until done to your liking.

  3. Pour off excess fat from skillet. Melt butter over low heat; add onion and garlic and sauté until tender. Add bourbon, Worcestershire sauce, dry mustard, and Tabasco. Blend well and simmer for 2 minutes. Remove the steaks to a warm platter and tent loosely with foil to keep warm while you make the sauce.
    Pour the sauce over steaks just before serving.

    Bread Pudding

    Ingredients

    • 1 pound French bread (the firmer the better)
    • 3 1/4 cups milk
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 3/4 cup sugar
    • 1/4 teaspoon cinnamon
    • 1/4 to 1/2 cup pecans
    • Optional: 1/4 to 1/2 cup raisins
    • For the Bourbon Sauce:
    • 1 cup sugar
    • 6 tablespoons butter
    • 1/2 cup buttermilk
    • 1 tablespoon bourbon (or more)
    • 1 tablespoon white corn syrup
    • 1 teaspoon vanilla extract

    Steps to Make It

    1. Heat the oven to 350 F.

    2. Butter a 2 1/2-quart baking dish.

    3. Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon.

    4. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish.

    5. Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture.

    6. Bake in the preheated oven for 40 to 45 minutes, or until lightly browned. Serve warm with bourbon sauce (below).

    Bourbon Sauce

    1. In a saucepan over medium heat, combine the 1 cup of granulated sugar with 6 tablespoons of butter, 1/2 cup of buttermilk, 1 tablespoon of bourbon, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute.

    2. If desired, strain the sauce through a fine-mesh sieve.

    3. Serve the sauce warm drizzled over the bread pudding.

    Tips and Variations

    Use dried cranberries instead of raisins, or make it with currants or chocolate chips. Replace the pecans with chopped walnuts.

    *Bread pudding image by Genevieve Belcher from Pixabay

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