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.

Servings: 4


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.