Strip Steak With Rosemary - Bourbon Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 steaks, about 1 to 1 1/4-inch thick
• 2 tablespoons brown mustard
• coarse salt
• fresh ground black pepper
• 5 tablespoons unsalted butter
• 2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
• 2 tablespoons minced onions
• 1/4 cup bourbon
• 1 tablespoon worcestershire sauce
• 1 teaspoon brown mustard
• 1/2 teaspoon packed brown sugar
• 1 teaspoon fresh lemon juice

Recipe

• 1 at least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
• 2 wrap the steaks in plasic and refrigerate.
• 3 prepare the sauce, first melting the butter in a small skillet over medium heat.
• 4 stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
• 5 stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
• 6 strain the mixture into a small bowl and return it to the skillet.
• 7 discard the solids.
• 8 add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
• 9 keep the sauce warm.
• 10 remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
• 11 fire up the grill, grill the steaks to desired doneness.
• 12 serve the steaks hot with the rosemary-bourbon sauce.