Skillet Bourbon Steak Recipe - Sirloin Steak Recipe (2024)

FAQs

What does bourbon do to steak? ›

This is because the bourbon enhances and lends flavors to the meat that are smoky, nutty, and caramel-like. Not to mention, cooking meat with bourbon also acts as a tenderizer as well as a marinade to make for one tender piece of meat.

Bring the pan up to a high heat, gradually rendering the fat down. Once the fat is nicely caramelized you can turn the steak to cook on one side, making sure your pan is smoking hot. Cook for a minute and a half on both sides, for a medium rare cook and then turn down the heat.

Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at grocery stores, affordable, and tender enough for quick, high-heat cooking like grilling or pan-searing.

The complex nature of whiskey, bourbon, and Scotch lend well to flavor profiles of beef cuts. Neat, on-ice, and co*cktail applications of these barrel-aged spirits can all pair well with the beef offerings on your menu.

Bourbon can also break down the enzymes in meat, so it works as a multitasking tenderizer and marinade. Mix it with brown sugar or sorghum, soy sauce or Worcestershire sauce, garlic, shallots, olive oil and your choice of seasonings and spices, and give your protein a bath for a few hours.

* Allow plenty of time for the marination, especially if you're marinating a large piece of meat like a roast or a leg of lamb, at least 24 hours and as many as 48. * Be sure you've cooked off all the alcohol.

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

SEAR & ROAST

In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear steaks 2 minutes on each side. Roast in oven 6 - 8 minutes on each side for medium-rare. Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

How long to cook 1 inch sirloin in pan? ›

As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more.

The Federal Standards of Identity for Bourbon state determine what is and what isn't Bourbon. For a whiskey to be considered Bourbon, its mash – the mixture of grains from which the product is distilled – must contain at least 51% corn. The rest of the mash is usually filled out with rye or wheat, and malted barley.

Bourbon mixes well many beverages including cola, soda water, coffee, orange juice, fortified wine, and other spirits. Bourbon is a versatile spirit that can be enjoyed on its own or mixed in a co*cktail.

Marinate budget-friendly flank steak in a sweet and tangy bourbon sauce, then grill until done. Serve with the homemade garlic-chive mashed potatoes and a mixed green salad.

Plus, like high heat or salt, alcohol breaks down proteins in meat, a process known as “denaturing.” So the wine in your marinade helps tenderize the beef. It also helps add some extra flavor.

Besides adding depth of flavor, the whiskey also helps to tenderize the meat, ensuring a melt-in-your-mouth consistency.

Put another way, adding bourbon to your cooking will not only enhance the flavors already present in the dish, as any alcohol would, but it will contribute some of the intense flavors that bourbon is known for, namely smoke, a honeyed or caramel sweetness, and a toasty nuttiness.