Thick, rich and spicy with a good kick of bourbon, my Bourbon Balsamic Steak Sauce recipe is what your steak has been begging for. Perfect for steaks, hamburgers, BBQ and baked beans, pretty much anything that needs a little zip will benefit from the kick that this steak sauce recipe can provide. I always serve my Bourbon Balsamic Steak Sauce steaming hot, it doesn’t make any sense to put cold sauce on a hot and juicy steak.
There are no added chemicals or preservatives in this recipe so it can’t sit on the shelf for 6 months like the store-bought steak sauces. This steak sauce is a ‘use it or lose it’ recipe, it will only last in the refrigerator for one week. However, the sauce can be placed in ice cube trays, frozen and kept in the freezer in a sealed bag for up to 2 months. I use an entire quart of beef stock in this recipe and reduce it by 2/3 in order to really concentrate the flavor.
I originally made this sauce to go on my Bourbon Balsamic Bison Burgers with Blue Cheese on a Brioche Bun (yeah, say that 5-times fast). I haven’t put that recipe on the blog yet, maybe I’ll do it next, it’s a pretty great burger if I do say so myself.
Some good rules to follow when reducing stocks are:
- Use a metal ruler to measure how deep the sauce is in the pot before you begin reducing it. The beef stock in this sauce needs to be reduced by 2/3. Therefore, as an example; if the beginning depth of the broth is 3-inches, 3 ÷ 3 = 1, therefore, for a 2/3 reduction, I need to simmer the sauce from 3-inches to 1-inch deep.
- Use a pot or skillet with a wide surface area, the wider it is the faster the broth will reduce.
- Simmer, don’t boil. Boiling can make the stock bitter and a strong boil can emulsify the fat and make the reduction cloudy
- Don’t cover the pot, you want the liquid to evaporate.
Here is my Bourbon Balsamic Steak Sauce recipe:
- 1 Quart Low Sodium Beef Stock or Broth
- ½ Cup Balsamic Vinegar
- ¼ Cup Worcester Sauce
- 1 Tablespoon Tomato Paste
- 2 Tablespoons Unsalted Butter
- 2 Celery Stalks, Diced
- ¾ Cup Diced Red Onion
- 1 Tablespoon Crushed and Chopped Garlic
- ¼ Cup Finely Chopped Carrots
- 1 Tablespoon Molasses
- ½ Teaspoon Red Pepper Flakes
- 1 Tablespoon Black Pepper
- 1 Orange, zest only
- ½ Teaspoon Salt
- 2 Tablespoons Cornstarch
- 2 Ounces Bourbon
-Heat a large skillet over medium heat, add the beef stock, balsamic vinegar, Worcester sauce and salt bring to a simmer, stirring frequently, reduce the stock by 2/3 to 1 ½ cups, which will take around 15-30 minutes depending on how large your skillet is
-Once reduced, remove the reduction from the skillet and set aside
-Add butter, onions, celery, and carrots, sauté for 3 minutes until soft, then add garlic and sauté for 1 minute, then add the tomato paste and sauté for 1 minute
-Add the molasses and beef broth reduction and return to a simmer for around 2 minutes
-Combine cornstarch and bourbon to make a slurry
-Whisking constantly, slowly add the slurry to the simmering sauce and whisk constantly until very thick, around 1-2 minutes
-Remove from the heat, and add red pepper flakes and freshly cracked black pepper
-Add the sauce to a food processor and puree it until smooth
-Serve the sauce steaming hot or store the sauce for 1 week in a tightly sealed container, reheat before serving
Here is my Bourbon Balsamic Bison Burger Recipe:
- 1 Ground Bison
- 2 Tablespoons Bourbon Balsamic Steak Sauce
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Olive Oil
-Combine all ingredients well
-Divide into 1/4, 1/3, or 1/2 pound burgers, your choice
-Place on a hot grill or on the stovetop in a hot skillet, approximately 4-5 minutes per side
-Brush each side of the burger with additional Bourbon Balsamic Steak Sauce during the last minute of grilling
-I serve mine on a toasted bun, with a wedge of blue cheese and a scorched jalapeno just for good measure. However, feel free to serve them with whatever your heart desires, I’m sure it will be delicious anyway you slice it!