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1
Take the steak out of the fridge and let it sit at room temperature 2 hours before cooking.
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2
Preheat the oven to 400 degrees F.
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3
Heat a heavy bottomed skillet over medium-high heat.
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4
Rub 1 tablespoon vegetable oil all over the steak and season it with salt and pepper on both sides.
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5
Place the steak in the preheated skillet to sear on one side.
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6
Sear the face-up side with a blowtorch simultaneously.
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7
When both sides of the steak are browned, transfer the skillet into the preheated oven to finish cooking.
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8
Cook the steak until it reaches an internal temperature of 140 degrees F on an instant-read thermometer for medium-rare.
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9
Remove the skillet from the oven and transfer the steak to a plate to rest while you make the sauce.
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10
Place the skillet over medium heat and add 2 tablespoons of the butter.
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11
Add the onions and mushrooms and saute until all the water released from the mushrooms has evaporated.
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12
Pour in the bourbon and beef broth and cook until the liquid has reduced by half.
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13
Turn off the heat and add the remaining 2 tablespoons butter.
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14
Swirl the butter around in the skillet until it melts and then quickly stir in the cream.
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15
Season the sauce, to taste, with salt and pepper.
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16
Slice the steak across the grain and pour the hot bourbon sauce over it and serve.
