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Boneless Sirloin & Bourbon Sauce

Boneless Sirloin & Bourbon Sauce

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? 


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 )   


  • 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

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