Pat steaks dry with paper towels. Rub with 1 tablespoon oil; sprinkle with steak seasoning. Let steaks stand 20 minutes.
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.
Servings and Ingredients
|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
Cook shallots in remaining 1 tablespoon oil in a medium nonstick skillet over medium-low heat for 1 to 2 minutes or until softened.
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.
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.
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.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 180mg
- Sodium: 630mg
- Total Carbohydrates: 3g
- Protein: 52g
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