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BOURBON SUGAR STEAKS WITH MUSTARD DIPPING SAUCE
This is the ultimate in sandwich craftmanship… bourbon-glazed beef, buttery mushrooms, crispy onions, and mustard butter dripping from a toasted bun. Comfort food with attitude.
Ingredients
For the steak:
  • 2 ribeye or sirloin steaks 250–300g each
  • 2 tbsp brown sugar
  • 2 tbsp bourbon
  • 1 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tbsp olive oil
  • Salt & cracked black pepper
For the toppings:
  • 1 large onion thinly sliced
  • 200 g mushrooms thickly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • Salt & thyme leaves
For the mustard butter dip:
  • 50 g butter melted
  • 1 tbsp dijon mustard
  • 1 tsp honey optional, for balance
Instructions
  1. Preheat the grill to a searing 220°c and Set up for two zone cooking.
  2. In a bowl, mix brown sugar, bourbon, soy sauce, mustard, and olive oil. Rub over steaks and let sit for at least 30 mins.
  3. Sear the steaks directly over the flame for 2–3 mins a side until caramelised.
  4. Move the steaks to indirect heat and cook until medium-rare (internal 54°C).
  5. Rest for 5 mins before slicing.
  6. Whilst the steaks are resting, melt the butter with olive oil in a cast iron pan. Add onions, sugar, and thyme, and cook slowly until golden and jammy.
  7. Toss in the mushrooms and cook until soft, smoky, and slightly crisp on the edges.
  8. In a separate saucepan, melt the butter and stir in the mustard and honey until silky smooth. Keep warm for dunking glory.
  9. Toast the buns cut-side down for approximately one minute and get ready to assemble.
  10. Pile on the bourbon steak slices, spoon over the onions and mushrooms, sprinkle crispy onions, and close with a dramatic squish.
  11. Serve with the mustard butter dip in a pot on the side.
  12. Drip. Dunk. Destroy.