Monday, September 3, 2012

Bourbon Butter Steak Sauce

Everything's better with bourbon and butter.


Bourbon Butter Steak Sauce
1 T salted butter
1 1/2 ounces bourbon, divided
3 heavy shakes (dashes) Worcestershire sauce
2 T water (optional)

1. After you've cooked your steaks, remove them from the pan, turn off the heat and let the residual heat make the sauce. Add the butter to the pan.
2. You've worked hard today and now you're even making dinner! Drink half the bourbon. Pour the other half into the pan.
One for me, one for the pan. The Law of Alcoholic Equation.
3. Add the Worcestershire sauce. Scrape up the cooked bits from the pan with a wooden spoon and stir to combine.
4. If you're using a cast-iron pan you may need to add some water to compensate for evaporation. A pan that doesn't retain so much heat, like a non-stick or a steel pan, won't stay as hot for as long.

The only catch is to be sure and remember you've made steak sauce before you get half-way through your steak. Maybe I should drink wine or drink bourbon while cooking, not both.


  1. OH MY. I agree--everything is better with bourbon and butter! Especially when the bourbon is Bulleit. Must try this one!

    1. Just remember you made the damn stuff! I was so excited about dinner being done I forgot to put it on the table. Argh!


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