These Bacon Bourbon Glazed Steaks have a decadent sauce with the unmistakable flavors of bacon and bourbon.
I received free product in exchange for this post. All opinions are 100% my own.
I’m a steak girl through and through. It’s my meal of choice for every birthday or special event. For my last meal on this earth I would choose a big, juice steak.
Usually, I prefer my steaks prepared very simply — salt, pepper and a little butter to finish it off. I really like to let the flavor the steak shine.
However, the other night I was feeling adventurous so I thought I would try something new.
I started by cooking several slices of bacon in this Lodge Cast Iron skillet. Seriously, folks, if you have never made bacon in a cast iron pan, you don’t know what you’re missing. Bacon takes on a whole new level of crispy, melt-in-your-mouth deliciousness when it’s cooked in a cast iron skillet. And, Lodge cast iron is the best in the industry.
Once the bacon crisped up, I added the steaks and pan seared them in some of the bacon fat. Once they had a nice crust on each side, I moved the steaks to the oven to finish cooking.
Meanwhile, I started the glaze. In a separate pot, I heated the bourbon and burned off the alcohol. The smell of the bourbon was glorious. It’s so rich and distinct.
Once the steaks were done, I removed them to a plate, covered them with foil and let them rest.
In the same skillet the steaks were in, I finished the sauce. Then I added the steaks back into the skillet and let them bathe in the decadent sauce.
The result was a perfectly cooked steak with a shimmery coating of distinctly flavored bacon bourbon sauce. This recipe is definitely a keeper!
Last year, I shared these recipes during Bacon Month:
For all of you bacon addicts out there, as part of Bacon Month we are sharing bacon recipes every Tuesday and Friday in August. So stay tuned – there’s lots more bacon-y deliciousness to come! Here are some of the other bacon recipes being shared today:
Bourbon-Bacon Slaw from Bread Booze Bacon
Steak with Bourbon Glaze & Bacon from It Is A Keeper
Bacon Bourbon Caramel Cheesecake from Kleinworth & Co.
Avocado Bacon Grilled Cheese from A Simply Pantry
Champagne Miso Bacon from Nomageddon
Bacon S’Mores Martini from Forking Up
Elvis Trifle with Bacon from Love Bakes Good Cakes
Bacon Hot Fudge Sauce from A Dash of Sanity
Apple Pancetta Waffles with Bourbon Cider Syrup from Cooking in Stilettos
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Bacon Bourbon Glazed Steaks
- 6 slices bacon - chopped
- 1 tablespoon vegetable oil
- 2 6-8 ounce beef steaks - I used Delmonico
- Salt and pepper
- 1/2 cup bourbon
- 2 tablespoons chilled unsalted butter - cut into pieces, 3/4 stick
- 1/4 cup finely chopped shallots
- 2 cloves minced garlic
- 1/2 cup beef stock
- 1 tablespoon brown sugar
- Preheat oven to 400 degrees.
- Heat vegetable oil in a cast iron skillet over medium high heat.
- Add bacon pieces and cook until crispy.
- Remove bacon from skillet and place on paper towel lined plate; set aside.
- Drain bacon fat from skillet reserving 2 tablespoons.
- Coat both sides of steaks with salt and pepper.
- Add 1 tablespoon of bacon fat from the skillet and heat skillet to high.
- When skillet is very hot, add steaks and sear for 3 minutes on each side.
- Remove skillet from stove and place in oven for 6 minutes or until steak reaches desired doneness.
- Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm.
- Remove from heat; carefully ignite and let burn 30 seconds, then cover to extinguish flame.
- Remove steaks from the oven, transfer to plate and cover with foil to keep warm.
- Add 1 tablespoon of bacon fat to skillet and add shallots; saute for 3 minutes until translucent.
- Add garlic to pan and stir for 30 seconds.
- Add bourbon and stock; simmer until reduced by half, about 3 minutes.
- Whisk in butter, 1 tablespoon at a time, until melted.
- Add steaks back into pan; coating both sides with bourbon glaze.
- Transfer to plates and top with crispy bacon.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.