Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1 boneless sirloin steak (about 2 pounds)
- Salt and pepper
- 1/2 cup bourbon
Instructions
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 50 g |
| Saturated Fat | 21 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 45 g |
| Cholesterol | 202 mg |
| Sodium | 818 mg |
Reviews
Great steak! But the onions make this meal!
Absolutely delicious! Will definitely make again!
Horribly overcooked steak- even though i reduced the time more than one minute per side! The onion topping was good, but yikes!
Great steak! Onions sizzling! Done fast and Simple. Just no down side. Good bourbon sauce. Paired it with tostones and garlic sauce. Washed it down with a cold Heineken…
Excellent. The sauce had a perfect hint of bourbon flavor and complimented the meat perfectly. Sourdough really did go well with the dish. Perfect thing to sop up that yummy sauce.
Delicious, quick and easy. Followed exactly, not too “bourbony” and I agree with another reviewer—mushrooms sound good to add to the mix.
Three stars because I liked it but husband.. not so much. My steak was not quite room temperature to start, so 6 minutes per side was a little more rare than medium. I liked it that way but he prefers it cooked a little more. He also has a blend of seasonings that he likes on his steak when he grills it. I bet it would have been delicious to use in this recipe.
The onions, however, were loved by all. Yummy and flavorful (and I used wine instead of bourbon because it’s what I had).
Good recipe but nothing mind blowing.
The onions, however, were loved by all. Yummy and flavorful (and I used wine instead of bourbon because it’s what I had).
Good recipe but nothing mind blowing.
Great recipe! I used 2 Tbs of flour and about 1 cup of chicken broth for the gravy since I didn’t have bourbon. The carmalized onions came out perfect in my iron skillet. My husband had seconds.
Delicious! Made this tonight for my wife. I added garlic with the onions and reduced cooking time by 1 minute per side on the steaks. Only had Jack Daniels, but adds tremendous flavor. Definitely will be making this again.
This recipe was delicious even without the bourbon. The steak came out tender and was so easy to cook. I’d never pan seared a steak before and wasn’t too sure it would come out tender. Well, I didn’t have to fear; it was very tender. I added mushrooms to the onions, cooking them only about 7 of the 15 min. I cooked the onions. They added a really good flavor. I’m sure the bourbon or even wine would have added a whole level of flavor but since we don’t drink alcohol, I left it out and it was still very flavorful. I would make this again!!!!!