Strip Steak With Bourbon Onion Mushroom Sauce Recipes

Steps:

• Preheat grill to medium-high heat. Sprinkle steaks evenly with salt and pepper. Grill steaks 7 min.; brush with 3/4 cup of the barbecue sauce. Turn steaks and grill an additional 7 min.
• Meanwhile, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 min. or until tender. Add remaining 1/4 cup barbecue sauce and the bourbon. Reduce heat to low; cook an additional 5 min.
• Serve steaks topped with the barbecue sauce mixture.

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Sprinkle both sides of steaks with pepper.
• Grill steaks 14 min. or until done (160ºF), brushing with remaining barbecue sauce and turning after 7 min.
• Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in reserved barbecue sauce; simmer on medium-low heat 5 min. or until vegetables are tender, stirring occasionally.
• Cut steaks in half. Serve topped with vegetable mixture.

Steps:

• At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
• Wrap the steaks in plasic and refrigerate.
• Prepare the sauce, first melting the butter in a small skillet over medium heat.
• Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
• Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
• Strain the mixture into a small bowl and return it to the skillet.
• Discard the solids.
• Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
• Keep the sauce warm.
• Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
• Fire up the grill, grill the steaks to desired doneness.
• Serve the steaks hot with the rosemary-bourbon sauce.

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
• Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.