Sweet, savory & rich, this paired sauce & marinade recipe is the perfect complement to the beefy flavor of New Zealand grass-fed beef.
Ingredients Serves: 4
- 2 Grass-fed Steaks (bone-in strip steaks depicted)
- 1 t Oil for searing (peanut, grapeseed, etc)
- 2 T Butter
- 1 Cup Bourbon
- ½ Cup Olive Oil
- 1 T Chopped Thyme
- 2 t Worcestershire Sauce
- 2 T Honey
- ½ t Black Pepper
- 2 t Salt
- 3 T Bourbon
- 2 T Honey
- 1 T Butter
- 5 Minced Sage Leaves
- Parsley for garnish
Mix together all the marinade ingredients in a bow, baking dish or zip top bag. Pat the steaks dry with a paper towel & put them in the marinade. If marinating in a dish or bowl & the steaks are not completely covered, flip them once to coat them with the marinade.
Marinate the steaks for an hour, then remove them from the marinade. Dry them off and season them with salt.
Pour the searing oil into a frying pan or skillet. Get the pan hot over medium heat. Add the steaks and sear them on one side. Then flip the steaks and add the butter to the pan.
Using a spoon, scoop the melted butter from the pan and pour it over the steaks. Continue to cook, basting with the butter, until they’re cooked the way you like them.
Remove the steaks from the pan. Season them with additional salt if desired and cover them loosely with foil. Rest them for 5-10 minutes.
Make the Sauce: Pour the collected juices from the resting plate into a small saucepan along with the whiskey. Simmer until the sauce has reduced enough to coat the back of a spoon. Remove the pan from the heat and stir in the other sauce ingredients. Taste & add salt as needed.
Put the steaks on plates with side dishes of your choice. Drizzle the sauce over them & garnish with the parsley. Serve.