Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pi

Name: Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 8 boneless steaks, such as fillet or rib-eye; Salt; Freshly ground black pepper; 1 tablespoon dried thyme; 1/2 cup bourbon; 1 cup reduced-sodium beef broth, divided; 1 tablespoon cornstarch; 2 cups reduced-sodium chicken broth; 2 cups instant brown rice; 1/2 cup slivered almonds, lightly toasted; 1/2 cup dried cranberries; 2 teaspoons salt-free garlic and herb seasoning; 2 tablespoons chopped fresh parsley leaves, optional

Servings: persons

2 tablespoons olive oil, divided
8 boneless steaks, such as fillet or rib-eye
Salt
Freshly ground black pepper
1 tablespoon dried thyme
1/2 cup bourbon
1 cup reduced-sodium beef broth, divided
1 tablespoon cornstarch
2 cups reduced-sodium chicken broth
2 cups instant brown rice
1/2 cup slivered almonds, lightly toasted
1/2 cup dried cranberries
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons chopped fresh parsley leaves, optional

1
Heat 1 tablespoon of the oil in large skillet.
2
Season steaks with salt, pepper and thyme and add to hot pan.
3
Sear 2 minutes per side, until golden brown.
4
Add bourbon and cook 1 minute.
5
Add 1/2 cup of the beef broth and bring to a simmer.
6
Cook 2 minutes, until cooked to medium.
7
Remove steaks from pan and transfer 4 of them to a serving platter.
8
Reserve 4 steaks for another meal.
9
Dissolve cornstarch in remaining beef broth and add to pan.
10
Simmer 1 minute, until sauce thickens.
11
Spoon sauce over steaks before serving.
12
In a medium saucepan, bring chicken broth to a boil.
13
Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
14
Remove from heat, stir in parsley and season with salt and pepper.

1271

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 8 boneless steaks, such as fillet or rib-eye, Salt, Freshly ground black pepper, and more.

Yes, Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions