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"What's for Dinner Honey?" Pete's 2 Pan Cowboy Steak with Bourbon Mustard Cream Sauce


"What's for Dinner Honey?"

2 Pan Cowboy Steak with Bourbon Mustard Cream Sauce- from Pete Dickason

Do you know Pete by now?  He sends Betty manly recipes.  We're all girly soup and salad, Pete's all carnivorous {and the pig is king}.  

Pete says that this is based loosely on a classic French Cognac Cream Sauce, but cowboys don't do Cognac.  We'll trust him on that.  Here goes:
You'll need 2 large cast iron pans or one cast iron griddle and a cast iron pan.

The Beef
Rib Eye or Filet Mignon works well for this one. 

The Sauce
3T coarsely ground pepper
2 shallots minced
1/4 cup chicken broth
1 T dijon mustard
1/4 cup Bourbon
1/3 cup whipping cream

The Beef {5-8 minutes}
On the grill heat your cast iron pans or griddle until they smoke.  You can do this on the stove but that would be wrong.  The pans need to be uncomfortably hot.  Don't use oil or Pam.  If your cast iron is seasoned* correctly it should have enough non stick qualities to suffice.  In any case little bits of steak stuck to the pan will only make the sauce better!
Make sure your second cast iron pan is just as hot as the first {a drop of water in a sufficiently hot pan will boil off in about 5 seconds}.

When your pans are ready, throw the steak into the first and place the second hot pan right on top of the meat. Your steak will be rare {red but warm in the middle} in 2 minutes.  Set the steak aside to rest.  If you want it a little more well done just move your steak to an oven pre-heated to 350 degrees for about 5 minutes for medium.

The Sauce {about 3 minutes}
Over low heat in the same pan you cooked the steak, toss in the shallots chicken broth and bourbon. Loosen any stuck steak bits and cook for 1 minute.  Stir in mustard and cream.  Bring to a simmer and season with salt and pepper.

Plate your steak and add the warm sauce.  Vegetables are always optional. Chopped chives sprinkled over the sauce covered cow makes it fancy.  Giddy up!

*Seasoning cast iron
Heat the oven to 250 - 300 degrees
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.