David Bunnett Family Farm
Home of Green Meadows Organic Beef
Garlic-Herb Steaks
in a Bourbon Pan Sauce
- 2 steaks, 1 inch thick (T-bone, porterhouse, top blade, filet mignon, New
York strip, or rib eye steaks will all work)
- 3 tablespoons Garlic-Herb Rub (see below)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/3 cup bourbon (optional)
- Preheat oven to 400 degrees
- Generously coat each of the steaks with the Garlic-Herb Rub. Set them
aside, and bring the meat to room temperature, about 30 minutes to 1 hour.
- Heat the skillet over a medium-high flame. Add the olive oil and butter.
Once the butter has melted and begins to spatter lightly, add the steaks.
Cook for about 5-6 minutes per side for medium rare, or until they achieve
the desired level of doneness (the internal temperature should be between
120 and 130 degrees Fahrenheit).
- Remove the steaks from the pan and tent with foil.
- (Optional) Turn the heat to low, add the bourbon, and simmer 2 minutes longer, stirring constantly and scraping up any browned bits. Set the steaks on warmed plates, top with bourbon pan sauce and serve.
Garlic Herb Rub
- This herb rub will work on pork, lamb, veal, venison, goat or beef. Make it in a double, or triple, batch and keep it on hand for a quick, convenient meat seasoning.
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 2 tablespoons dried oregano
- 1 ½ tablespoons coarse salt
- 1 tablespoon dried rosemary
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground fennel
This recipe has been reprinted with permission from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes (Eating Fresh Publications 2004). For more information, see www.eatingfresh.com or call 609-466-1700.
