a smooth, no-bake peanut butter frosting. On chocolate cake, ideal! Should be sufficient to ice a single cake or 24 cupcakes.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Marinate Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 2 pounds beef round steak, 1 inch thick
- salt and pepper to taste
- 2 cloves garlic, crushed
- ⅓ cup sweet-hot mustard, divided
- 4 slices bacon
- 1 tablespoon olive oil, or as needed (Optional)
- ⅔ cup bourbon whiskey
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
Instructions
- Season steaks on both sides with salt and pepper and place onto a plate.
- Mix garlic and all but 2 teaspoons mustard together in a small bowl. Spread 1/2 of the mustard mixture over one side of steaks and let stand for 30 minutes.
- Cook bacon in a large skillet over medium-high heat until crisp and browned, 7 to 9 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Leave grease in the skillet.
- Heat grease over medium-high heat, adding olive oil to cover the bottom of the pan if necessary. Fry steaks, mustard-side down, until golden brown, about 5 minutes. Spread remaining mustard mixture over steaks, flip, and fry until browned on the other side, about 2 minutes. Transfer steaks to a serving platter and keep warm.
- Stir whiskey, rosemary, Worcestershire sauce, brown sugar, lemon juice, and reserved 2 teaspoons mustard into the skillet and simmer over medium-high heat for 2 minutes.
- Serve steaks with crumbled bacon and sauce over top.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 546 mg |
| Sugars | 11 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Best steak we have ever eaten! However, there is a problem with the recipe. The total time does not take into account the 30 minutes wait time after first spreading the mustard/garlic mixture over the raw meat. I chose this recipe because it sounded phenomenal as well as the total time. I am an avid cook and should have read the entire recipe before I started the prep. I used a one pound Delmonico steak, halving all the ingredients. When I divided the steak, it seemed a bit too red, but upon eating the steak we found it to be perfectly cooked. The sauce was to die for. This will be our go-to steak recipe..
I made this for my fiancée and I. The only things I did different was I used ribeye (it was on sale) and I sifted the sauce. It turned out amazing with a really robust taste. I’ve never tried using mustard on a steak before but I would absolutely recommend this recipe.
made this recipe today and it was AMAZINGLY delicious it did not come out too dry it was a perfect way to dress up round steak!!
I didn’t have fresh Rosemary so just put in a tbsp of dried. Served with green beans, lima beans, white rice and sauteed onions. All plates were clean!
Absolutely delicious. Made my own sweet hot mustard with beer mustard, honey and cayenne.
The sauce is fantastic
In my opionion, it calls for too much whiskey & rosemary.
Best dinner I ever had! Instead of ordinary whiskey I made it with the Jack Daniel’s Fire and oh my god it was amazing! No steakhouse dish has ever gotten close to this heavenly meal. If I ever get married this will definitely be on the menu. Oh and btw I paired it with some rosemary potatoes and green asparagus wrapped in beacon. It was perfect!
delicious and amazing!!!
I thought it was a very tasty recipe. I used thyme instead of rosemary and regular brown mustard.
The whisky and rosemary overpowered the rest of the flavors quite a bit. Would recommend to all those attempting this to reduce whisky and rosemary to half. i couldn’t eat all the steak because it was overpowering but my girlfriend liked it so I’ll give it a four.
Very yummy! Used half stone ground mustard and half Dijon. Added just a touch of honey as recommended by others. Made round steak taste delish.
they recipe was great. i did alter a few things i did half djion mustard and sweet and hot because i thought the sweet and hot tasted to soicy and the djion tasted to bitter but the combination ws great, also leftwhat was left over from cooking the steak in the pan and added the whisky and other ingrediants(used turkey hill bourbon whisky) and sed flat iron steak.
This was my first time ever cooking steak and I made it perfectly. The only thing I thought it needed was a bit more of a sauce but less mustard taste. I was expecting it to be different than it was but it still turned out wonderfully! Great recipe!!!
The sauce was a great combination of flavors. It was good on the round steak we used, but I think a better cut of steak would really make this a wow dish. I could’ve just eaten the sauce with a spoon. 😉
The sauce was really bitter, not really sure why, but had to add a lot of brown sugar. The mustard/garlic mix came off in the pan Made it work, but won’t make again.
This sauce is AMAZING!! I bet it would be awesome on grilled steaks too!
Made a couple of alterations to this one and it is really good. I didn’t care to have the crumbled bacon on top of the steak, because it made the steak seem crunchy. But at the same time I did like cooking the steak in the bacon greese. Oh the dilema here. My solution… add the bacon to a baked potato. Also, I added a few sliced mushrooms saute in the sauce and it turned out really well. Go easy on the Rosemary, three tablespoons is too much. One or two works, or just eyeball it.
I didn’t want to pan fry the steak, so I used the sauce as a marinade, and grilled them on the grill. This was one of the best steaks I have had in years. I used flat-iron steaks and marinated them in the sauce for 5 hours before grilling. Better than the steaks I have had in steak houses!! The entire family loved them.
I substituted tequilla for the whiskey and left out the brown sugar. It was great.
I made this a couple months ago and just haven’t gotten around to rating it. I thought the flavors were really unique and amazing. The flavor is really strong though so it’s one of those recipes you’ll either love or hate. Didn’t have bacon and was still good without it.