Grilled Steaks with Bacon, Mushroom & Bourbon Sauce

Friday, February 11, 2011 Review by judywrites
If you are lucky enough to be able to find your grill — ours is buried under a pile of snow – this recipe sounds so yummy! I am guessing you could sub the bourbon with a great scotch. This might be a super dinner for your and your Sweetheart on Valentine’s Day. Just cut back to two steaks and you will get extra sauce – Bonus! 🙂

Please let us know if you try this recipe…


6 thickly-sliced bacon strips, chopped

  • 1 1/2 pounds white mushrooms, thickly sliced
  • 5 garlic cloves, peeled, finely chopped
  • 2/3 cup canned reduced-sodium chicken broth
  • Three 1 1/2-inch-thick New York strip steaks (about 2 1/2 pounds total)


Heat heavy large saute pan over medium heat. Add bacon and saute until almost crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Discard drippings (do not clean skillet).
Melt butter in same saute pan over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Cover and cook until mushrooms render juices, stirring occasionally, about 6 minutes. Stir garlic and reserved bacon into mushrooms. Increase heat to high and simmer uncovered until liquid evaporates and mushrooms begin to brown, stirring occasionally, about 4 minutes. Sprinkle flour over mushrooms; stir until flour dissolves. Add bourbon and simmer uncovered until most of bourbon has evaporated, about 2 minutes. Stir in broth and cream. Season sauce generously with pepper. Simmer until sauce thickens slightly, stirring often, about 2 minutes. Season sauce to taste with salt and pepper. Stir in Italian parsley if desired (optional).
DO-AHEAD TIP: Sauce can be prepared up to 1 hour ahead. Rewarm over low heat before using.
Meanwhile, prepare barbecue (medium-high heat) and position rack about 6 inches above heat source. Arrange steaks on rack. Cover and grill to desired doneness, turning once, about 4 minutes per side for medium-rare.
Let steaks rest 5 minutes on cutting board. Cut steaks across grain and at slight angle into 1/2-inch-thick slices. Arrange slices on warm plates. Season with salt and pepper. Spoon mushroom mixture over steak and serve.
Recipe created exclusively for by Michael McLaughlin. All Rights Reserved

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