Diary of a Foodie

Pan-Seared Steaks with Bourbon-Shallot Sauce

Diary of a Foodie: Season One: Raising the Bar

Serves4 to 6
  • Active Time:25 min
  • Start to Finish:25 min
January 2007
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  • 4 (1-inch-thick) boneless rib-eye steaks (8 to 10 oz each)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • 1/2 cup finely chopped shallots (2 large)
  • 1/2 cup bourbon
  • 1 cup reduced-sodium beef broth (8 fl oz)
  • 1 teaspoon finely chopped fresh sage
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • Special equipment:

    a long kitchen match
  • Pat steaks dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear steaks in 2 batches, turning over once, until well browned on both sides, about 10 minutes total per batch for medium-rare. Transfer steaks as cooked to a platter.
  • Add shallots to fat in skillet and sauté over moderately high heat, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Remove from heat and add bourbon, then carefully ignite with kitchen match. Let flames burn out, then boil, stirring and scraping up brown bits, until bourbon is reduced to a glaze, 1 to 2 minutes. Add broth and boil until liquid is reduced by half, 3 to 4 minutes.
  • Remove from heat and whisk in sage and mustard. Whisk in butter, 1 tablespoon at a time, until incorporated. Stir in any meat juices accumulated on platter and salt and pepper to taste.
  • Slice steaks and serve with sauce.
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