The only way to make a great steak even better is with a delicious sauce. The smokiness of the bourbon and tanginess of the mustard bring out the full meaty flavor of the steak.
- 2 T-Bone steaks, about 1-inch thick
- Kosher salt and freshly ground black pepper
- Olive oil
- 1 cup pearl onions, halved (thawed if frozen)
- 2 tablespoons salted butter
- 4 ounces bourbon
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons heavy cream
- 1/4 cup finely chopped parsley
For the steak:
Season both steaks all over with salt and pepper.
In a large cast iron pan on medium-high heat add just enough olive oil to coat the bottom. When it begins to swirl and smoke, add the steaks and cook on one side until seared, about 4 minutes, then flip and cook on the other side just 2 minutes more. Remove to a plate and cover with aluminum foil.
For the sauce:
1. In the same pan you cooked the steaks add the onions and butter. Cook until the onions are tender, about 1 minute.
2. Add the bourbon and either light the pan with a flame or carefully dip the pan to the side slightly to let the alcohol catch fire. Cook while shaking the pan until the flame goes out. Add the mustard, heavy cream and stir.
3. Finish by removing from the heat and stirring in the parsley. Serve over the rested steaks.