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Recipes
Pan-Seared Steak with Bourbon Peppercorn Sauce

Pan-Frying

Pan-Seared Steak with Bourbon Peppercorn Sauce

15 min prep

15 min cooking

Serves 6

Difficulty 2/5

Use thick-cut Grilling Steaks for the ultimate steak-house experience at home. The rich, flavourful peppercorn sauce spiked with bourbon takes this steak up to the next level.

Ingredients

2 tbsp (30 mL) butter, divided 1 large shallot, finely diced 1 tbsp (15 mL) all-purpose flour 1½ cups (375 mL) beef broth ½ cup (125 mL) bourbon 1 tbsp (15 mL) green peppercorns in brine, rinsed and drained Salt and coarsely ground pepper 1½ lb (750 g) Beef Top Blade Flat Iron Grilling Steaks, 1 inch (2.5 cm) thick 1 tsp (5 mL) steak seasoning, or to taste

Get Ingredients

Directions

1. Melt 1 tbsp (15 mL) butter over medium-low heat in a large skillet. Add shallot and cook, stirring frequently, for about 10 minutes or until shallot is light brown. Add flour and cook, stirring, for 1 minute. Stir in broth, bourbon and green peppercorns; bring to a boil. Reduce heat and boil gently, stirring occasionally, for about 10 minutes or until sauce is thickened and reduced to about 1 cup (250 mL). Season with salt and pepper to taste. Remove from heat and keep warm. 2. Rub steaks all over with seasoning to your taste. Melt remaining 1 tbsp (15 mL) butter over medium-high heat in a large cast-iron or heavy skillet. Pan-fry steaks for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to cutting board and let rest for 5 minutes. 3. Slice steaks across the grain and serve with peppercorn sauce.

Tip

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Pan-Seared Steak with Bourbon Peppercorn Sauce

Steaks

Top Blade Flat Iron Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.