Go easy on the butter… words never spoken when making steak. Time to elevate it with this savory rendition by esteemed Chef Jason Santos.

Ingredients Steak:
  • 4 qty. 8 oz. New York strip steaks
  • ¼ cup peppercorns cracked
  • Salt (to taste)
  • 1 tbs. olive oil
  • ½ cup Taffer’s Browned Butter Bourbon
  • ¼ cup red wine
  • ½ cup beef or veal stock
  • 1 tbs. butter
  • Servings: 4
Bourbon Onions:
  • 1 onion cut into ½ inch thick rounds
  • 1 tbs. Extra Virgin Olive Oil
  • ½ cup Taffer’s Browned Butter Bourbon
  • 2 tbs. ketchup
  • 1 tbs. dark brown sugar
  • 1 tbs. Worcestershire sauce
  • 1 tbs. balsamic vinegar
  • Salt & pepper (to taste)
  • Season the steaks with the cracked pepper and salt.
  • Place the olive oil in a cast-iron skillet and heat for a minute before adding the steaks.
  • Cook over medium heat for 3 minutes on each side for medium rare.
  • Remove the steaks to warm serving plates.
  • Drain the excess fat from the pan and away from the heat.
  • Carefully add Taffer’s Browned Butter Bourbon, reduce the heat to low and reduce the bourbon until the pan is nearly dry.
  • Add red wine, raise the heat to medium and reduce to half.
  • Add beef or veal stock, bring to a boil and finish by swirling the butter into the sauce.
  • Remove from heat and divide the sauce among the steaks.
  • Top with bourbon onions.
Bourbon Onions:
  • In a hot pan sauté onions in extra virgin olive oil until just soft.
  • Add remaining ingredients and simmer for about 3 minutes until the alcohol has cooked off and the mixture thickens.
  • Season with salt & pepper and serve.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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