Grilled Pepper Crusted New York Steak with Bourbon Sauce

recipe courtesy of Chef Jeff Sladicka, Chef/Owner of Spark Woodfire Grill, Studio City, California

Serves 8 to 10
Bourbon Sauce

  • 3 Tbsp butter               
  • 2 medium shallots, finely chopped
  • 1 tsp kosher salt               
  • 1 tsp cracked black pepper
  • 1 cup bourbon               
  • 2 cups demi-glaze
  • 2 cups chicken stock               
  • 3 sprigs fresh thyme
  • 1 Tbsp brown sugar               
  • 3 Tbsp corn starch
  • 3 Tbsp water

Melt 2 Tbsp butter in saucepan over medium heat. Add shallots and cook until tender, do not brown. Season with salt and pepper. Deglaze pan with bourbon and reduce by half. Add demi-glaze, chicken stock, thyme and brown sugar. Simmer for 20 minutes. Remove thyme sprigs. Make a slurry with the corn starch and water, then whisk in slurry and simmer for 10 minutes. Remove from heat and whisk in 1 Tbsp butter.

Pepper-Crusted New York Steak

  • 8 to 10 New York steaks           
  • 1/4 tsp kosher salt
  • 1/2 tsp cracked black pepper           
  • Bourbon sauce
  • fresh thyme sprig

Coat steak with salt and pepper, and grill to desired temperature. Top with Bourbon sauce and fresh thyme sprig. Serve with J. Lohr Estates Los Osos Merlot.

Suggested side dishes: Smashed White Rose Potato with Chive Butter and Charred Broccolini with Shaved Pecorino Romano.