Steak, Roasted Potatoes with Bourbon Butter Sauce is a manly meal that will please a woman too. Que the sexy music, please. LOL
My husband loves a good steak. It makes him a happy camper. For me, I much prefer some chicken or pasta. However, sometimes a good steak hits the spot like nothing else could. Especially when covered in this creamy and savory bourbon butter sauce. Heck, an old shoe would even taste good with this amazing sauce!
The key to this entire dish is the bourbon butter sauce. After that, you can choose your personal preference for your cut of steak, and your personal preference for potatoes. For what I’m showing today, I used strip steaks and some small Yukon gold potatoes. The method of preparing the steak and potatoes will be the same no matter which steak or potatoes you choose to cook. However, should you decide upon larger potatoes, please be aware that the roasting time in the oven will naturally be longer.
If you’re worried you won’t like the sauce because you’re not a bourbon lover, let me assure you, you will. The bourbon flavor is only a slight whisper. To me, the aroma of the completed sauce reminded me a little bit of light toffee or butterscotch. Must be all that butter combined with the heady aroma of caramelized beef. In the words of the great, Ina Garten “How bad can that be?”
The bourbon butter sauce is super easy to make, and I believe it would also be great with roasted chicken, pork, and even lamb. Spoon it over mashed potatoes, baked potatoes, and even French fries. As far as I’m concerned, the sky’s the limit when it comes to this sauce, and I hope you’ll think so too.
To make the sauce, start whisking equal portions of melted butter and flour to make a roux. Slowly add beef stock or broth to the roux and whisk over medium heat until the sauce begins to thicken. Remove the pan from the heat and add the bourbon. Return the pan to the heat and continue cooking and whisking until the sauce has a thick, gravy consistency.
Cut the potatoes into wedges and coat them in olive oil. Season them with salt and pepper and roast them in a preheated 425 degree oven until browned and crispy. Meanwhile, season the steaks with salt and pepper and cook them in an oiled skillet over medium/high heat until your desired doneness. Serve the steak and potatoes with the bourbon butter sauce and enjoy!
- 4 strip steaks
- 3 pounds of small golden potatoes washed and quartered
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1½ cups beef stock or broth
- ¼ cup bourbon
- ½ teaspoon apple cider vinegar
- large skillet
- baking sheet
- aluminum foil optional
- medium saucepan
- Preheat oven to 425 degrees.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk to combine, making a roux.
- Cook and stir the roux for 1 minute and slowly whisk in the beef broth.
- Continue to cook and stir the sauce until it begins to thicken.
- Once thickened (approximately 4-5 minutes), remove the pan from the heat and stir in the bourbon.
- Return the pan to the heat and continue cooking and whisking occasionally for a few more minutes.
- Once the sauce has completely thickened, stir in the apple cider vinegar. Turn off the heat.
- Cover the pan and keep the sauce warm until the potatoes and steaks are ready to serve (the sauce may be reheated over medium/low heat if needed when the steak and potatoes are complete).
- Place the washed and cut potatoes on a baking sheet (covered with foil, optional).
- Drizzle the potatoes with olive oil and toss to coat. Season the potatoes with salt and pepper.
- Roast the potatoes in a preheated oven for 30 minutes, until fork tender and golden brown.
- When the potatoes have cooked for 20 minutes, start the steaks.
- Season the steaks with salt and pepper and place them in a large, preheated skillet.
- Cook the steaks for approximately 5 minutes per side over medium/high heat (for medium rare), or until your desired level of doneness.
- Place the steak and potatoes on a plate and serve with the bourbon butter sauce.
You can make the sauce in advance and keep warm, or you can make the sauce while the potatoes are roasting in the oven.
Try the bourbon butter sauce on chicken, pork, lamb and meatloaf. Also try it on baked potatoes, French fries and mashed potatoes.
In my defense, sometimes I have to tell my husband to “Get a CLUE,” about my ability to whip up delicious food for dinner. You’d think he’d know that by now, wouldn’t you? LOL See what I did there??
This glass set is my very favorite rocks/tumbler design that I’ve ever painted. They’d be perfect for any sort of family game night, and they’d make some great conversation starters at your next cocktail party or gathering. If you’re interested in ordering them, they’re available HERE in my shop.
If there is ever anything I can paint for you, from glassware to fabrics (aprons and tea towels), please don’t hesitate to contact me by clicking on the little envelope icon at the top of my site, or by visiting my shop on Etsy and/or Wazala. Custom orders are always welcome, and I will happily paint and design from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!