Who said dinner has to be boring? Add a kick to your evening routine with this fiery Plantation Rum Skillet Steak Recipe.
Pan seared juicy sirloin steaks prepared with a dijon mustard rub and an incredible creamy Plantation Rum sauce. A one pan recipe that is incredibly simple and delicious.
For the steaks
- 4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
- coarse salt and fresh ground pepper, to taste
- 2 tablespoons dijon mustard divided
- 2 tablespoons butter divided
For the Bourbon Sauce
- 1/3 cup Plantation Rum
- 1/4 cup low sodium soy sauce
- 1 teaspoon low sodium Worcestershire sauce
- 1/4 cup packed light brown sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2/3 cup half and half you can also use evaporated milk or light heavy cream
- dried parsley for garnish
For the steaks
Rub steaks with dijon mustard.
Heat a large cast-iron skillet over medium-high heat.
Transfer steaks to heated skillet, two 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.
Remove steaks from skillet and set aside.
Repeat with the remaining steaks.
For the Plantation Rum Sauce
In a small mixing bowl combine rum, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
Add the rum sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
Stir in half & half or light cream and cook for a minute or two, or until thickened.
Remove from heat and lace steaks back in skillet; turn to coat.
Garnish with dried parsley.