A hard sear and a rich bourbon cream sauce that brings steakhouse energy without the steakhouse bill.
Whisk together the bourbon, soy sauce, Worcestershire, brown sugar and rosemary. Keep the half-and-half separate until it’s time to finish the sauce.
About 30 minutes before cooking, take the steaks out of the fridge. Lightly salt both sides using ½ tsp salt total and let them sit.
Add black pepper to the steaks and give both sides a thin coating of Dijon mustard. Heat a large skillet over medium-high. Cast iron is preferred, but use the best heavy skillet you’ve got. Add the 1 tbsp butter.
Put both steaks in the hot skillet. Sear about 3–4 minutes on the first side, flip, then another 3–4 minutes. Use an instant-read thermometer — don’t guess. Pull around 125–130°F for medium-rare or around 135°F for medium.
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 the thermometer was for.
Add the prepared bourbon mixture to the skillet over medium heat. Cook about 2 minutes, stirring occasionally. Add the ⅔ cup half-and-half and cook another 1–2 minutes until the sauce starts to thicken.
Turn off the heat. Optional move: stir in 1 tsp fresh lemon juice. Return the steaks to the skillet and turn them in the bourbon cream sauce until coated.
Plate the steaks and spoon the bourbon cream sauce over the top. Keep the sauce on the steak — not all over the plate. Serve immediately.
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