A premium version of the classic steak, featuring dry-aged sirloin, a complex whiskey glaze, and a homemade bourbon-peach compote for a sophisticated dining experience.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
New American
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What You'll Need
Equipment:
Cast iron skillet, Saucepan, Small saucepan, Whisk, Cutting board, Knife •
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Instructions
Prepare Bourbon-Peach Compote: In a saucepan, combine all Compote ingredients. Simmer over medium heat for 15-20 minutes, stirring occasionally, until peaches are softened and sauce has thickened. Set aside.
In a small saucepan, combine all Whiskey Glaze ingredients. Bring to a simmer and reduce by half, about 10-15 minutes, until slightly syrupy. Set aside.
Pat Sirloin Steaks dry and season generously with salt and freshly ground black pepper.
Heat a cast iron skillet over high heat until smoking hot.
Add 2 tbsp of Finishing Butter to the skillet. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Baste with melted butter during the last minute of cooking.
Remove steaks from skillet and let rest for 5-10 minutes.
While steaks rest, deglaze the skillet with Whiskey Glaze, simmering for 1 minute.
Slice steaks against the grain and drizzle with Whiskey Glaze. Serve immediately with a generous spoonful of Bourbon-Peach Compote.
