Photo: Jan Smith
4 servings (serving size: 3 ounces beef and 3 tablespoons sauce)

Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.

How to Make It

Step 1

Prepare grill to medium-high.

Step 2

Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.

Step 3

While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.

Ratings & Reviews

Lizzizzie's Review

May 25, 2012
I signed up for an account just to review this recipe. Unlike the first reviewer, I loved this and was really impressed with the flavors. The sauce was sweet, but not overly so, and well-balanced with the fresh rosemary on the steak. The sauce was more of a steak sauce consistency than a barbecue sauce consistency, so I agree with the previous reviewer that it was a bit thin. I think the recipe title would be more accurate if it said "BBQ Bourbon Steak Sauce." I ended up putting the sauce back on the heat to reduce it further after adding the bourbon and balsamic, too, so that helped. I think using high quality bourbon and balsamic really makes a difference here, as well. All in all, I loved this and I can't wait to make it again.

dpecac's Review

January 03, 2009
This was just ok. My family did not like the sauce, it was on the thin side. I won't make this again.