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!