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Created by potrace 1.16, written by Peter Selinger 2001-2019

Spicy Bourbon Steaks

Spicy Bourbon Steaks

These pan-seared sirloin steaks are juicy and tasty. The steaks are seasoned with Noubess Steak Seasoning and finished with a Bourbon Sauce made with Noubess Gourmet Hot and Spicy Mango Sauce.

spicy bourbon steaks

Spicy Bourbon Steak

Spicy Bourbon Steak seasoned with Noubess Hot Sauce.


  • 2 pounds sirloin steak cut into 4 – 6 pieces or 4 4-ounces each top sirloin steaks about 1-inch thick, at room temperature
  • 2 tbsp Noubess Steak Seasoning
  • 2 tbsp lemon olive oil
  • 2 tablespoons butter divided
  • 1/3 cup bourbon
  • 1/4 cup chicken broth or beef broth
  • 1 tbsp dijon mustard divided
  • 1/4 cup packed light brown sugar
  • ⅛ – ¼ teaspoon Noubess Hot and Spicy Mango Sauce
  • 2/3 cup heavy cream
  • Fresh thyme or parsley for garnish


  • Prepare steaks by seasoning with Noubess Steak Seasoning; set aside for 15 minutes.
  • Heat a large cast-iron skillet over medium-high heat.
  • Transfer steaks to the heated skillet, 2 – 3 steaks at a time, and add 1 tablespoon butter.
  • Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare or 5 – 6 minutes each side for well-done. Turn the steak only once if possible. Remove the steaks from the skillet and set aside. Repeat with the remaining steaks.
  • In a mixing bowl combine bourbon, chicken or beef broth, Noubess Gourmet Hot and Spicy Mango Sauce, and light brown sugar; whisk to combine.
  • Add the bourbon sauce mixture to the hot skillet and bring to a boil. Cook over medium heat for about 3 – 4 minutes, or until slightly reduced. Stir in heavy cream and cook for a minute or two, or until thickened.
  • Remove from heat, place steaks back in the skillet and turn to coat or with a spoon pour sauce over steaks.
  • Place steak on your serving place, and pour remaining sauce over. Decorate with parsley or thyme and serve immediately with your preferred side dish.
  • Garnish with thyme or parsley.

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