Grilled Steak with Bourbon-Cream Sauce


Main Dish
Grilled Steak with Bourbon-Cream Sauce

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    Whether you're celebrating Father's Day or just another warm summer day, you'll love to eat grilled steak with a bourbon-cream sauce. 

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    Servings and Ingredients

    Serves 4
    2 (1-lb. each) Hy-Vee Angus Reserve beef T-bone steaks, 3/4 to 1 in. thick
    2 tbsp. Gustare Vita olive oil, divided
    1 tbsp. Hy-Vee steak grilling seasoning
    ¼ c. shallots, finely chopped
    ⅓ c. plus 1 tsp. Elijah Craig 1789 Kentucky bourbon whiskey, divded
    ⅔ c. Hy-Vee heavy whipping cream
    ¼ c. Hy-Vee no salt added beef broth
    ¼ tsp. Hy-Vee Dijon mustard
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Paper towels
    • Medium nonstick skillet
    • Charcoal or gas grill


    1. Pat steaks dry with paper towels. Rub with 1 tablespoon oil; sprinkle with steak seasoning. Let steaks stand 20 minutes. 

    2. Cook shallots in remaining 1 tablespoon oil in a medium nonstick skillet over medium-low heat for 1 to 2 minutes or until softened.

    3. Remove skillet from heat; add 1/3 cup whiskey. Return to heat; simmer to reduce liquid to about 1 tablespoon. Stir in cream, beef broth, and mustard. Simmer to reduce to 2/3 cup. Remove from heat; set aside. 

    4. Prepare charcoal or gas grill for direct grilling over medium heat. Grill steaks for 8 to 13 minutes or until internal temperature reaches 130 degrees for medium-rare, flipping once halfway through. 

    5. Transfer steaks to a clean cutting board. Loosely cover with foil; let rest for 5 minutes. If necessary, reheat sauce until warm; stir in remaining 1 teaspoon whiskey. Garnish sauce with parsley, if desired. Serve sauce with steaks. 

    Nutrition facts


    600 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 180mg
    • Sodium: 630mg
    • Total Carbohydrates: 3g
    • Protein: 52g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 6%
    Potassium 15%

    Recipe Source:

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