Cast Iron Steak with Bourbon Pepper Cream Sauce

Cast Iron Steak with Bourbon Pepper Sauce from

So, this recipe today is FREAKING DELICIOUS.

Like, lick your plate clean amazing.

It’s all in the sauce, people.

I know these pictures are kind of weird with all the onions and peppercorns going on, but trust me when I say you must stop what you are doing and make this immediately.

I asked my husband to describe this dish to me just now and he was like “What do you mean?” *awkward 12 second pause* “It’s like…a 10.

So there ya go.

He’s so…….eloquent.

If you need to impress someone with a recipe and they happen to like red meat, then this is your ticket, man.

Not too difficult to throw together AND the sauce is literally 5 ingredients including salt and pepper. Just be careful to NOT set your kitchen a-blaze. Cooking with alcohol is simple, just slightly dangerous and stress inducing. My daughter had a minor melt down because she saw large flames and wasn’t expecting it. After 6 seconds they were gone, but there were still tears.

My husband also reached for the fire extinguisher, but that’s a different story.

Needless to say, I am not liable for your house burning down. Only mine.

{Relax Gord, we have something called IN-SUR-ANCE.}

Not a whole lot of step by step photos today because my kitchen is a dark hole. Sorry.

Scroll down for the printable recipe 🙂

Have a fabulous Thurrsday!

Cast Iron Steak with Bourbon Pepper Sauce Cast Iron Steak with Bourbon Pepper Sauce Cast Iron Steak with Bourbon Pepper Sauce Cast Iron Steak with Bourbon Pepper Sauce


Cast Iron Steak with Bourbon Pepper Sauce

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:


  • 4 3/4-inch NY Strip Steaks
  • salt & pepper
  • 1 tablespoon canola oil
  • 1/2 cup bourbon
  • 1/2 can beef consommé
  • 1 cup heavy cream
  • 1 tablespoons crushed peppercorns
  • grilled onions, if desired
  • mashed potatoes


  1. Remove steaks from fridge and sit out on counter 30 minutes to 1 hour. You want it to be loosey goosey. Sprinkle both sides generously with salt and pepper and press it into the meat.
  2. Preheat large cast iron skillet over medium high heat. Place oil in pan, swirl around, then add in the steaks. Cook 3-4 minutes*, then turn. Cook again for another 3-4 minutes, then remove from the pan and cover with foil.
  3. Turn off heat and pour bourbon into the hot pan. Let the heat of the hot pan cook off the alcohol for 2-3 minutes, then light the pan using a longer lighter {12"} to cook off remaining alcohol. Be smart, people! I am not liable for any homes that burn to the ground because of this recipe, PS.
  4. Turn pan back on the heat, stir in beef consommé, cream and peppercorns. Simmer gently for 2-3 minutes to thicken slightly. Taste and add in more salt if needed.
  5. Place steak on plates, top with grilled onions and sauce. Serve.

*For a more well done steak, cook 5 minutes each side. For a more rare steak, cool 2-3 minutes a side.


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  1. Hi, I’m new here, and I love your blog! My cowboy husband will love this steak dinner….can’t wait to make it 🙂

  2. Wow! These look like they would take so much longer than the recipe takes, and yet they still look amazing! Woohoo for yummy recipes that do not take all night!

  3. What can I use instead of bourbon? Don’t drink, and don’t know anyone who drinks this

    • beef broth would work well 🙂

  4. mmmm this looks so good. I am going to try it soon. Thanks for all your posts and recipes. I enjoy reading them Merry Christmas and a Happy Healthy New Year