Taste. It Matters.
Home » Recipe » Bourbon Butter Pecan Strip
Full Page 3x5 Card 4x6 Card Add to Recipe Box

Bourbon Butter Pecan Strip

4 (10 oz.) Kansas City Strip Steaks
1 cup bourbon
1/2 cup pecans, shelled
3 tbsp. butter
1 tbsp. shallot
salt and pepper
Directions: Season both sides of each steak and cook over high heat in a heavy bottom pan, preferably cast iron, usually about six minutes per side for medium. While the steaks are cooking, toast the pecans in a hot oven, about 4 minutes at 400 degrees. Remove steaks from pan and take the pan away from the flame and add the bourbon. Return the pan to the flame (see note) and reduce the bourbon to ╝ cup (at this point the bourbon may flame up, that is okay, it will cook itself out shortly, just ensure you are not leaning over the pan and there is nothing hanging over the pan).

Add the shallots and cook about 1 minute. Add the pecans and remove from the heat. Add the butter in six pieces and swirl the pan until melted. Divide the sauce evenly over the steaks and serve.

Note: Never add liquor to a hot pan over a flame as it may ignite and never add liquor straight from the bottle. The flame may travel up the pouring liquid.
Source: KC Steak Company

Related Recipes

Black Pepper Coffee Strip

View Detail

Cheese Bread

View Detail


Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe

Recommended Items

Upsell 1
Ask the Chef
© 2016 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted