SIZZLE & SCORE
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Bourbon Sirloin
Steak

with Bourbon Cream Sauce, Crispy Potatoes & Roasted Broccoli

A hard sear, a rich bourbon cream sauce, crispy potatoes and roasted broccoli. Steakhouse energy without the steakhouse bill.

Bourbon Sirloin Steak with crispy potatoes and roasted broccoli
♨
SERVES
2
◷
PREP
15 MIN
♨
COOK
35 MIN
★
DIFFICULTY
★☆☆☆☆

WHAT YOU’RE MAKING

Bourbon Sirloin Steak
with Bourbon Cream Sauce
Crispy
Potatoes
Roasted
Broccoli

THE DRINKS

Old Fashioned

PER PERSON
2 oz Maker’s Mark
¼ oz simple syrup
2–3 dashes Angostura bitters
Ice
1 orange peel
Grab your best cocktail glass. Add ice, Maker’s Mark, simple syrup and bitters. Stir, then finish with the orange peel.

WHAT YOU NEED

For the Steak

  • 2 sirloin steaks, 8–10 oz each, about 1–1¼ inches thick
  • ½ tsp salt total
  • Black pepper, to taste
  • 1 Tbsp Dijon mustard total
  • 1 Tbsp butter

For the Bourbon Cream Sauce

  • ⅓ cup Maker’s Mark bourbon
  • ¼ cup regular soy sauce
  • 1 tsp Worcestershire sauce
  • 2 Tbsp regular brown sugar
  • ½ tsp dried rosemary
  • ⅔ cup half-and-half
  • 1 lemon (for optional 1 tsp fresh lemon juice)

For the Sides

  • 1 lb baby Yukon Gold potatoes, halved
  • 8 oz broccoli florets
  • 2 Tbsp olive oil, divided
  • ½ tsp salt
  • Black pepper, to taste

Gear

  • Large skillet — cast iron preferred, not required
  • Large sheet pan
  • Chef’s knife + cutting board
  • Tongs
  • Small mixing bowl + whisk
  • Measuring cups/spoons
  • Instant-read meat thermometer

BEFORE SHE GETS THERE

  • Halve the baby potatoes and cut the broccoli into florets. Keep them separate.
  • Whisk bourbon, soy sauce, Worcestershire, brown sugar and rosemary. Keep the half-and-half separate.
  • 30 minutes before cooking: Take the steaks out of the fridge. Lightly salt both sides and let them sit.
  • Right before cooking: Add black pepper and give both sides a thin coating of Dijon mustard.
  • Get the sheet pan, skillet and instant-read thermometer ready.
She’s not coming over
to watch you prep broccoli.
Get the boring stuff out of the way.

PLAY BY PLAY

  1. GET THE POTATOES GOING
    Heat oven to 425°F with the sheet pan inside. Toss 1 lb halved baby Yukon Gold potatoes with 1 Tbsp of the divided olive oil, ¼ tsp salt and black pepper to taste. Carefully pull out the hot pan and put the potatoes cut-side down on one half. Roast 15 minutes. Don’t flip.
  2. ADD THE BROCCOLI
    Toss 8 oz broccoli florets with the remaining 1 Tbsp olive oil, ¼ tsp salt and black pepper to taste. After the potatoes have cooked 15 minutes, add the broccoli to the empty half of the sheet pan. Back into the oven for another 15–20 minutes.
  3. GET THE STEAKS READY
    Your 2 sirloin steaks, 8–10 oz each and about 1–1¼ inches thick, have been sitting with ½ tsp salt total for 30 minutes. Add black pepper to taste and give both sides a thin coating using 1 Tbsp Dijon mustard total.
  4. GET THE PAN HOT
    Heat a large skillet over medium-high. Cast iron is preferred, but dinner isn’t canceled if you don’t own one. Use the best heavy skillet you’ve got. Add 1 Tbsp butter.
  5. SEAR THE STEAKS
    Put both steaks in the hot skillet. Sear about 3–4 minutes on the first side, flip, then another 3–4 minutes. Use your thermometer — don’t guess. Pull around 125–130°F for medium-rare or around 135°F for medium. The steaks will cook a little more when they go back into the hot sauce, so don’t chase a higher number in the skillet.
  6. LET THEM REST
    Move the steaks to a plate while you make the sauce. Do not cut into them to “see if they’re done.” That’s what you bought the thermometer for.
  7. MAKE THE BOURBON SAUCE
    Add the prepared mixture of ⅓ cup Maker’s Mark bourbon, ¼ cup regular soy sauce, 1 tsp Worcestershire sauce, 2 Tbsp regular brown sugar and ½ tsp dried rosemary to the skillet over medium heat. Cook about 2 minutes, stirring occasionally. Add ⅔ cup half-and-half and cook another 1–2 minutes until it starts to thicken.
    YO DUDE!
    You're looking for the sauce to noticeably thicken and lightly coat the back of a spoon. If it still runs like milk, give it another 30 seconds.
    S&S SAVE
    Sauce getting too thick? Drop the heat and whisk in 1 Tbsp half-and-half at a time until it loosens back up.
  8. FINISH THE STEAKS
    Turn off the heat. Optional Bonus Point: stir in 1 tsp fresh lemon juice. Return the steaks and turn them in the sauce until coated.
  9. CHECK THE SIDES
    Potatoes should be deep golden and crispy on the cut side. Broccoli should have browned edges. If the potatoes need a few more minutes, give them a few more. The clock doesn’t get to decide when they’re crispy.
  10. PLATE IT
    Steak, bourbon cream sauce, crispy potatoes and roasted broccoli. Keep the sauce on the steak — not all over the plate.

THE TIMELINE

6:15
Do the boring stuff. Halve potatoes, cut broccoli, and whisk bourbon + soy + Worcestershire + brown sugar + rosemary. Keep half-and-half separate.
6:30
Steak comes out. Lightly salt both sides of both steaks and let them sit for 30 minutes.
6:40
Oven on. Preheat to 425°F. Put the empty sheet pan in the oven to heat.
6:50
Potatoes ready. Toss with olive oil, salt and black pepper.
7:00
She’s here. Door. Music. Date. Dinner is under control.
7:05
Potatoes in. Cut-side down on one half of the hot sheet pan.
7:15
Make drinks. Grab your best cocktail glass and make the Old Fashioneds.
7:20
Broccoli joins. Add it to the empty half of the sheet pan.
7:22
Steaks ready. Add black pepper and a thin Dijon coating. Heat skillet medium-high.
7:25
Steaks on. Add butter and sear about 3–4 minutes per side, checking internal temperature.
7:33
Steaks rest. Move them to a plate. Don’t cut into them.
7:34
Bourbon sauce. Reduce prepared bourbon mixture about 2 minutes. Add half-and-half and cook 1–2 minutes until thickened.
7:37
Finish. Turn off heat. Optional lemon juice. Return steaks and coat in sauce.
7:40
Plate it. Crispy potatoes, roasted broccoli, bourbon steak. Dinner on.

★ BONUS POINTS

  • GO FRESH: Fresh rosemary is better here if you’ve got it. Use 1 tsp finely chopped fresh rosemary instead of ½ tsp dried rosemary.
  • BRIGHTEN THE SAUCE: Once the bourbon sauce comes off the heat, stir in 1 tsp fresh lemon juice. It cuts the richness and wakes everything up.
  • WINE MOVE: Prefer wine with steak? Go with a Cabernet Sauvignon.
  • BUTTER THE POTATOES: Right when they come out of the oven, toss the crispy potatoes with 1 tsp butter and a pinch of salt. Small move. Big steakhouse energy.
  • WARM THE PLATES: Put the dinner plates in the warm oven for a couple minutes before serving. The steak and bourbon sauce stay hot longer. Warm plates—not branding irons.
  • SAVE A LITTLE SAUCE: Hold back a couple spoonfuls of bourbon cream sauce. After you plate the steak, add one clean spoonful over the top right before serving. Looks better than flooding the plate like you lost control of the gravy boat.

★ THE FINISH

Stop cooking. Start the date.
  1. STEAK FIRST. Put the Bourbon Sirloin slightly off-center and spoon the bourbon cream sauce over the steak.
  2. DON’T DROWN IT. We want to see the sear. Keep the sauce on the steak—not all over the plate.
  3. SIDES IN PLACE. Pile the crispy potatoes alongside and put the roasted broccoli on the other side. If you used fresh rosemary, a small sprinkle makes the plate look intentional.
  4. QUIT MEASURING. This isn’t Food Network—nobody’s coming over with a ruler to check your plating. Just make it look like you meant to put it there.
  5. SERVE IT HOT. Dinner’s done. Get back to your date.
THE S&S PHOTO RULE Looks like the picture?
No? Perfect!
Put the steak on the plate, spoon on the sauce, and relax. Gordon Ramsay isn’t hiding in your pantry. Honest effort, amazing food, and the night is young.
Bourbon Sirloin Steak with bourbon cream sauce, crispy potatoes and roasted broccoli