How to make it

  • With a meat mallet, tenderize the minute steaks by pounding them well on both sides. The steaks will nearly double in size.
  • Run the garlic cloves through a press (or finely mince). Divide the garlic among the steaks and using your fingers, smear to cover one side.
  • Salt and pepper both sides to taste.
  • Heat the oil in a large skillet over medium-high heat. When the oil is hot but not yet smoking, add the minute steaks, one to two at a time, so as not to crowd the pan. The meat will shrink as it cooks.
  • Cook the steaks until they just change color, then flip to cook the other side. This will take approximately 1 minute per side.
  • Immediately remove cooked meat to a plate. Tent with foil to keep warm. (Don't overcook the meat or it will become tough!)
  • When all the meat is finished cooking, pour the bourbon into the skillet and let it boil down. When the liquid is nearly evaporated, stir in the cream and simmer until thickened, approximately 5 minutes. (This sauce will still be fairly thin).
  • Serve the steaks with the sauce spooned over.

Reviews & Comments 1

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    " It was excellent "
    pleclare ate it and said...
    These sound yummy. Thanks!
    Was this review helpful? Yes Flag

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