Nectar Bourbon Steak Bites are burned in a solid metal skillet until roasted outwardly yet at the same time succulent within. They are both sweet and salty with the superb kind of whiskey. This is one of my preferred approaches to prepare steak for supper.
I like to utilize either filet mignon or ribeye for this formula. Filet is great since it remains so delicate and I cherish the flavor ribeye has because of its higher fat substance.
I add a few mushrooms to the dish toward the end and they truly douse up the kind of the steak juices.
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Ingredients
- ⅓ cup honey
- ¼ cup packed light brown sugar
- ⅓ cup bourbon
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ½ teaspoon red pepper flakes
- 2 cloves garlic minced
- 2 pounds steak (rib-eye sirloin, or filet), cut into chunks
- 2 tablespoons vegetable oil
- 3 tablespoons butter divided
- 1 (6-ounce) package mushrooms cut in quarters
Instructions
- In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
- Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
- Add steak. You will probably need to cook it in two batches because you don't want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.
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