Insanely tender, juicy and flavorful smokey bourbon sirloin steak smothered in a restaurant-quality bourbon peppercorn cream sauce made with bourbon, beef broth, cream and freshly ground peppercorns. Super easy to make and absolutely delicious!! You'll be coming back to this recipe again and again.
This post is sponsored by AdapTable Meals, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
Nate took one bite and said, "this tastes like it's from a restaurant!" So trust me when I say, this recipe is amazing!!
AdapTable Meals Smokey Bourbon Beef Sirloin Steaks have incredible flavor and are so tender that I can cut them with a fork! I am seriously obsessed. The steaks are perfectly marinated and remind me of a slightly sweet and peppery beef jerky, but in steak form. SO GOOD! You have to try them!
Since AdapTable Meals steaks come pre-marinated and pre-seasoned, this recipe is so quick and easy! You will have the best steak dinner on your table in under an hour!
Why You'll Love this Recipe.
Tender and flavorful sirloin steak.
AdapTable Meals Smokey Bourbon Beef Sirloin Steaks are crazy flavorful and pair perfectly with the bourbon peppercorn sauce! Cook them to medium doneness, and they will melt in your mouth.
Delicious steakhouse bourbon peppercorn sauce.
This sauce is unreal! It legit tastes like restaurant quality. You'll want to smother everything on your plate in it! It's also great with chicken and pork.
Super easy to make!
Thanks to AdapTable Meals pre-marinated and pre-seasoned steaks, this recipe comes together so quickly and with minimal ingredients.
- AdapTable Meals Smokey Bourbon Beef Sirloin Steaks
- Beef broth
- Heavy whipping cream
- Freshly cracked peppercorns
- Dijon mustard
How to Make Peppercorn Sauce.
Once you learn how to make peppercorn sauce, you'll want to make it again and again! It's perfect for steak, but it's also amazing with chicken and pork!
Let's talk about how to make peppercorn sauce:
- Make the base of the sauce. Melt butter in a hot skillet with garlic, and cook until fragrant. Whisk in flour - this will thicken the sauce.
- Add liquid. Pour in the bourbon and whisk to combine. Next, add the beef broth and heavy cream. Simmer until thickened.
- Season the sauce. Mix in freshly cracked peppercorns, salt and Dijon mustard.
- Enjoy! Serve with steak, mashed potatoes and vegetable of choice.
How to Cook the Perfect Steak.
To cook a perfect steak indoors, you'll need a stovetop, meat thermometer and cast iron skillet. If you don't have a cast iron skillet, stainless steel is your next best option. I don't recommend using a nonstick pan because you won't get that nice browned crust.
Here's how to cook the perfect steak:
- Heat a skillet. Heat a cast iron skillet over medium-high heat with olive oil.
- Sear the steak. Place the steak in the hot skillet and cook undisturbed about 4-5 minutes, then flip and cook another 4-5 minutes for medium doneness, or until the steak reaches 140°F. Adjust cook time to achieve desired internal temperature.
- Pro tip. Keep in mind that the internal temperature of the steak will continue to rise about 5 degrees after it's removed from the heat source, so I recommend removing the steak from the stove about 5 degrees from your desired internal temperature.
- Let the steak rest. Transfer the steak to a plate and loosely cover with tinfoil. Let the steak rest for 5-10 minutes before slicing.
The Best Internal Temperature for Beef Steak.
My best advice for perfectly cooked steak: use a meat thermometer! This ensures that you don't overcook or undercook the steak, resulting in a tender, juicy and flavorful steak.
I like my steak cooked to medium doneness, where it's nicely browned around the outside, but still some pink on the inside. I don't recommend cooking steak past medium-well; otherwise, it will likely be dry and tough.
For beef steak, here are the internal temperatures for degree of doneness:
- Rare: 120-130°F
- Medium-rare: 130-135°F
- Medium: 135-145°F
- Medium-well: 145-155°F
- Well: 160°F
How to Make Peppercorn Sauce without Alcohol.
Peppercorn cream sauce is still crazy delicious without alcohol! Simply swap the bourbon for more beef broth or chicken broth.
More Recipes You'll Love!
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Sirloin Steak with Bourbon Peppercorn Cream Sauce
- 2 pounds Yukon Gold potatoes, peeled and cut into even cubes
- ½ tablespoon + ½ teaspoon salt
- 4 tablespoons salted butter
- ½ cup heavy whipping cream
Sirloin Steak with Bourbon Peppercorn Cream Sauce
- 1-2 tablespoons olive oil
- 4 AdapTable Meals® Smokey Bourbon Beef Sirloin Steaks (or 1-inch thick 6-ounce steaks)
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup bourbon
- ½ cup beef broth
- ¾ cup heavy whipping cream
- 1 teaspoon freshly cracked peppercorns
- ½ teaspoon salt
- ½ tablespoon dijon or whole grain mustard
- Optional garnish: fresh chopped parsley, fresh cracked peppercorn and flakey sea salt
- Add the potatoes and ½ tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining ½ teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
- Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
- Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
- Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
- While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
- Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.
- Rare: remove the steaks from the heat at 120°F, about 6 minutes of cooking.
- Medium-rare: remove the steaks from the heat at 130°F, about 8 minutes of cooking.
- Medium: remove the steaks from the heat at 140°F, about 9-10 minutes of cooking.
- Medium-well: remove the steaks from the heat at 150°F, about 12 minutes of cooking.
This recipe was created in partnership with AdapTable Meals. Thank you for supporting brands that I love, which make Modern Farmhouse Eats possible. Learn more about AdapTable Meals by visiting their website or find them on Instagram, Facebook and Pinterest.