Garlic-Herb Steaks in a Bourbon Pan Sauce

(from Shannon Hayes’ The Grassfed Gourmet)

2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)

3 tblsp Garlic-Herb Rub

2 tblsp olive oil

2 tblsp butter

1/3 c. bourbon

Generously coat each steak with the rub.  Set aside at room temperature, about 30 minutes to an hour.

Heat the skillet over a medium-high flame.  Add oil and butter.  Once melted and splattering slightly, add meat.  Cook about 5-6 minutes on each side.  Remove steaks and tent with foil.

Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits.  Set the steaks on warmed plates, top with the bourbon sauce, and serve.  Buen provecho!