This Maple Bourbon Steak is tender, juicy and flavorful! It has just the right amount of tangy and sweet notes.
Guys, when I tell you the flavor combination for this perfectly seared steak recipe is EVERYTHING! Seriously, it’s one of those recipes that end up coming out way better than expected. I was literally thinking to myself…”dang girl you can cook” haha. The Maple syrup paired with the tender mushrooms and fresh garlic and thyme, AH straight up mouthwatering!
HOW TO COOK THE PERFECT STEAK
- Pat dry the steak using paper towels to get a perfect sear and reduce oil splatter.
- Let the steaks come to room temperature for about 20 minutes prior to searing so that they cook evenly and not to fast on the outside.
- You want to make sure you season generously.
- Be sure to preheat the pan to medium heat and add oil with a high smoke point like canola or vegetable oil. In addition to the oil, add BUTTER for additional flavor and to help create a nice crust.
- Sear the steaks on each side for about 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges. About 1 min per edge.
- Remove steak and rest 10 minutes before slicing against the grain.
- I prefer using a large Cast Iron Skillet pan for best heat conduction. However, if you don’t have a cast iron skillet, feel free to use a large stainless steel pan.
Questions about the Maple Bourbon Steak? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Maple Bourbon Steak with Mushrooms
- 4 Ribeye Steaks (Can also use Thick Cut Sirloin)
- 1 Cup Mushrooms, Sliced
- ¼ Cup Bourbon (I used Makers Mark)
- 1 Cup Maple Syrup, more as needed
- 1½ Tablespoon Fresh Thyme, Chopped
- 2 Cloves Garlic, Minced
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Butter
- 1 Tablespoon Canola Oil, as needed
- Garlic Powder, as needed
- Kosher Salt and Black Pepper, as needed
- In a medium size bowl mix together the bourbon, maple syrup and soy sauce. Set aside.
- Once the steak has come to room temperature, season with salt, pepper and garlic powder.
- Heat a large cast iron skillet over medium heat with 1 tablespoon of butter and about 1 tablespoon of canola oil.
- Once the pan is hot, sear the steaks on both sides until a nice crust forms. About 3-6 minutes on each side.
- Remove from the cast iron and place on a sheet tray with a wired rack on top and bake in the oven on 350°F for about 3-5 minutes until your desired doneness. Remove from the oven and let the steaks rest before slicing.
- In the same pan add additional oil if needed and sauté the mushrooms with thyme until the mushrooms are tender. Add in the garlic and continue sauteing.
- Turn the heat down to medium low and add in Bourbon mixture, continue stirring until the sauce begins to thicken then remove from the heat.
- Spoon sauce over the sliced steak, enjoy!