Flat Iron Steaks With Mustard-Bourbon Cream Sauce
A homemade, mouthwatering mustard-bourbon cream sauce to perfectly complement a tender, pan-seared flat iron steak.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steaks Flat Iron Steaks thawed
- 1/2 teaspoon pepper
- 1/2 cup whipping cream
- 1/4 cup country Dijon-style mustard
- 2 tablespoons of your favorite bourbon
- 1 tablespoon fresh chives or green onions, finely chopped
Instructions
- Bring thawed steaks to room temperature on the counter for about 20 minutes, then press pepper evenly onto all sides.
- Heat a large nonstick skillet over medium until hot, then cook for 5-6 minutes, flip, and cook for an additional 4-5 minutes, or until temperature reaches 130 degrees Fahrenheit, as per a meat thermometer, for medium-rare doneness. Once doneness is achieved, allow steaks to rest and keep warm until slicing. For a different desired doneness, refer to our helpful Steak Cooking Chart.
- Combine cream, mustard, and bourbon in a small bowl until well incorporated, then add to same skillet. Cook while stirring for 1 to 2 minutes, or until browned bits attached to bottom of skillet are dissolved; season with salt if needed.
- Slice steaks and season with salt, as desired, then drizzle sauce over steaks and sprinkle with chives.