Kick up the flavor of your beef with this incredibly flavorful recipe for Steak with Bourbon Mushroom Sauce. You’ll be savoring every single bite and licking your plate clean!
If there’s ever a time when you want to take your steak dinner from plain to spectacular, but you don’t want to fuss with a lot of fiddly preparation, this easy steak recipe is just what you need!
This steak with bourbon mushroom sauce for steak is buttery, bourbony, and bet-your-bottom-dollar, THE BOMB!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this bourbon mushroom steak recipe is available at the end of this post.
The ingredient list;
- Steaks (I used strip steaks)
- Baby Portobello Mushrooms
- Avocado Oil (or other light colored oil)
- All-Purpose Flour
- Bourbon (I used maple bourbon)
- Beef Broth or Stock
- Apple Cider Vinegar (don’t leave this out, it will brighten the completed dish)
- Salt and Pepper
What are the internal temperatures for cooking steak to specific doneness?
- Extra Rare (or Bleu) — 80 – 100 degrees, Fahrenheit
- Rare — 120 – 125 degrees, Fahrenheit
- Medium Rare — 130 – 135 degrees, Fahrenheit
- Medium — 140 – 145 degrees, Fahrenheit
- Medium Well — 150 – 155 degrees, Fahrenheit
- Well Done — 160 – 175 degrees, Fahrenheit
Don’t want to use (or don’t have) a meat thermometer? No problem. Here’s an easy way to check for the doneness of a steak without one.
What can I substitute for the bourbon in the recipe if I don’t want to use alcohol?
Great question, and I think you’re going to think I’ve gone off my rocker with this one, but try cream soda.
Yes, you read that correctly! Cream Soda!
The cream soda will give the sauce the same buttery flavor that the bourbon does, but without the alcohol.
I do suggest, however, that if you’re substituting cream soda for the maple bourbon, that you still add about 3 tablespoons of maple syrup (or 1 teaspoon of maple extract) along with the cream soda just to give the sauce an extra depth of flavor and a light touch of sweetness.
Why is cast iron the best pan for searing steaks?
- Once your cast iron pan is properly seasoned, it’s naturally non-stick.
- Cast iron pans have better heat distribution and hold the heat longer and better than other types of cookware.
- Cast iron leaches a small amount of beneficial iron into foods cooked in them. Iron is, unfortunately, lacking in the female diet these days and cooking with cast iron can help maintain healthy iron levels for women.
- A proper sear is best from a cast iron pan.
- A deep dark color and crust can be achieved in less time using cast iron.
- Cast iron is affordable and long-lasting.
- You can easily hand down a cast iron pan from generation to generation. If you’re lucky enough to have your grandmother or great-grandmother’s cast iron cookware, hold onto it. It’s a true treasure!!
Wondering how to properly season and store your cast iron cookware? Here’s Martha to give you a quick lesson.
For additional information regarding seasoning and care for your cast iron cookware, this article from Lodge Cast Iron covers it all!
Here are a few side dishes and dessert suggestions to go alongside this recipe.
- Roasted Baby Potatoes with Garlic and Fresh Herbs (shown)
- Roasted Red Potatoes with Lemongrass and Cilantro
- Sauteed Brussels Sprouts with Sweet and Spicy Candied Bacon
- Cheesy Mashed Cauliflower with Peas
- Creamy No-Churn Banana Walnut Ice Cream
- Old-Fashioned Strawberry Rhubarb Bundt Cake
How to make Steak with Bourbon Mushroom Sauce;
- Heat the oil in a large skillet over medium-high heat.
- Add the steaks which have been seasoned with salt and pepper to the skillet and sear well on both sides (approximately 2-3 minutes per side).
- Remove the steaks from the skillet, cover, and keep warm.
- While the steaks are searing, mince the shallots and slice the mushrooms.
- Reduce the heat under the skillet to medium and add the mushrooms and shallots to the pan, stirring well.
- Make sure to scrape the browned bits (from searing the steak) from the bottom of the pan.
- Cook, stirring occasionally, for 2 – 3 minutes.
- Add the butter and the all-purpose flour to the skillet.
- Stir well to coat the mushrooms in the flour, and cook for 1 – 2 minutes.
- Add the beef broth (or stock) to the skillet and cook, stirring occasionally, for 2 – 3 minutes.
- The sauce will thicken slightly.
- TURN OFF THE HEAT and add the bourbon and the cider vinegar to the pan. Stir well.
- Turn the heat back to medium and continue stirring for an additional 2 – 3 minutes.
- Return the steaks back to the pan and cook to your desired doneness.
- To serve, spoon the bourbon mushroom sauce over the steaks and enjoy!
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Steaks with Bourbon Mushroom Sauce if desired.
Below is the printable recipe card for today’s Steak with Bourbon Mushroom Sauce.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 3 8 ounce strip steaks or your favorite cut, bone in or boneless.
- 1½ teaspoon salt divided
- 1 teaspoon pepper divided
- 2 tablespoons avocado oil or other light oil
- 2 tablespoons minced shallots
- 4 cups sliced baby portobello mushrooms
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ¼ cup maple bourbon
- ½ cup beef broth or stock
- 1 teaspoon apple cider vinegar
Season the steaks with 1 teaspoon salt and ½ teaspoon pepper.
Heat a large skillet over medium-high heat. Add the oil and sear the steaks on both sides until browned.
Remove the steaks from the skillet and keep warm.
Reduce the heat under the skillet to medium. Add the butter, shallots, and mushrooms. Cook, stirring occasionally 2-3 minutes, making sure to scrape up the browned bits that collected on the bottom of the skillet from searing the steaks.
Season the mushrooms with ½ teaspoon salt, and ½ teaspoon pepper. Add the beef broth to the skillet and stir well to combine.
Cook over medium heat for 3-4 minutes until the sauce thickens slightly.
Turn the heat off under the skillet and add the bourbon, and cider vinegar. Stir well to combine. Return the heat to medium.
Add the seared steaks back into the skillet and spoon the bourbon mushroom sauce over the steaks. Cover and cook the steaks to reach your desired doneness.
To serve, spoon the bourbon mushrooms over the steaks and enjoy!
I sincerely hope you’ve enjoyed today’s easy steak recipe with its amazing bourbon mushroom sauce as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!