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Garlic-Herb Steaks in a Bourbon Pan Sauce

Great if you're in a hurry, requires minimum preparation.

Serves 2.

*2 DFF steaks, 1 inch thick (T-bone, filet, KC strip or rib-eye steaks will all work well)
*3 tablespoons Garlic Herb Rub
*2 tablespoons olive oil
*2 tablespoons butter
*1/3 cup bourbon
Generously coat each of the steaks with the Garlic-Herb Rub. Set them aside, and bring the meat to room temperature, about 30 minutes to 1 hour.
Heat the skillet over a medium-high flame.  Add the olive oil and butter.  Once the butter has melted and begins to spatter lightly, add the steaks.  Cook for about 5 to 6 minutes per side for medium-rare, or until they achieve the desired level of doneness (the internal temperature should be between 120 and 130 degrees F).
Remove the steaks from the pan and tent with foil.
Turn the heat to low, add the bourbon, and simmer 2 minutes longer, stirring constantly and scraping up the browned bits. Set the steaks on warmed plates, top with the bourbon pan sauce, and serve.
Garlic-Herb Rub 
Works well with pork, lamb, veal, venison, goat, or beef.
*1 tablespoon dried thyme
*1 tablespoon dried rosemary
*2 tablespoons dried oregano
*1 teaspoon ground fennel (optional)
*2 teaspoons garlic powder
*1.5 tablespoons coarse salt 
*2 teaspoons freshly ground  black pepper
Reprinted with permission from The Grassfed Gourmet Cookbook, by Shannon Hayes (Eating Fresh Publications 2004). For more information see
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