The Sirloin is way too underrated. Tender & juicy, this boneless sirloin satisfied the whole crew... I see you thinking now, did you pour yourself a bourbon since you have the bottle out? 

Ingredients: 

• Triple C Angus Boneless Sirloin Steak 
• Garlic salt 
• Ground black pepper 
• Butter 

Bourbon Sauce: 

• 3/4 c. Bourbon ( I used Basil Hayden) 
• 1/4 c. Brown sugar 
• 2 Tbs. Worcestershire 
• 2 Tbs. Apple cider vinegar
• 2 Tbs. Local honey 
• 3 Garlic cloves, minced 
• About 2 tbs Cornstarch ( enough to thicken it )   

Preparation: 

• Let Sirloin get to room temperature 
• Heat up your cast iron skillet to medium heat & add butter 
• Cover Sirloin with garlic salt + ground pepper 
• Add to cast iron & cook about 5 minutes on each side 
• Remove from heat and let steak rest for 5 minutes
• Meanwhile, stir all bourbon sauce ingredients together ( except the cornstarch!) 
• In a small sauce pan bring sauce to a boil and then turn it low for a simmer. 
• Add cornstarch as needed to thicken your sauce. 
• Tip: I always add a little at a time and constantly whisk it until I am satisfied with the thickness. If it gets too thick for you just add some water and continue to stir! 

 I completed this meal with Adirondack Blue Potatoes, Chinese Broccoli & Broccolini from our friend at Cherry Lane Farms