Flamin’ Bourbon Steaks

Flamin’ Bourbon Steaks

Steps

For the Steaks

  1. Heat up grill to high and oil with the canola oil.
  2. Generously season steaks with salt and pepper.
  3. Set steaks at 10 o’clock for 3 minutes.
  4. Turn steaks to 2 o’ clock for another 3 minutes.
  5. Flip and repeat for 2 minutes for each direction.
  6. Once steak is cooked to the desired temperature, let rest.

For the Green Peppercorn Sauce

  1. In a saucepan add butter, garlic, shallot, rosemary and thyme. Sauté over medium heat for 2 minutes. Add green peppercorns then flambé with the cognac.
  2. Add deli glacé and heavy cream and reduce by half over a low simmer, about 10 to 15 minutes.
  3. Season sauce with salt, pepper and a squeeze of fresh lemon juice.

To Serve

  1. Transfer steaks to a metal pan. Douse each steak with half once high proof bourbon. Ignite with the TS8000 and allow alcohol to burn off.
  2. Finish steaks with green peppercorn sauce.

What You'll Need


TS8000
TS8000

Max Heat Torch for Faster Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Ingredients

  • 4 twelve ounce NY Strip
  • 2 tbsp canola oil
  • 1 tbsp butter
  • ¼ cup chopped garlic
  • ¼ cup chopped shallots
  • 1/8 cup chopped fresh thyme
  • 1 tbsp fresh chopped rosemary
  • ½ cup green peppercorns
  • 1 cup veal demi-glace
  • 2 cups heavy cream
  • 1 lemon
  • 6 tbsp French cognac
  • 2 oz Bourbon

Materials

  • Metal pan
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