Brown Sugar Bourbon Steak
with Creamy Dijon Pan Sauce, Scallion Mashed Potatoes & Roasted Brussels Sprouts
- Milk
Steak and bourbon are a classic pairing, and for good reason—the sweetness of the bourbon complements the beef’s richly savory notes. Here, we take the whiskey in spice-rub form, seasoning the meat with a brown sugar bourbon spice blend for smoky, savory-sweet depth, then sear to perfection. On the side, there’s crispy roasted Brussels sprouts and buttery, scallion-laced mashed potatoes. Think it can’t get any better? More of the spices go into a creamy mustard pan sauce for drizzling over top, because we just can’t get enough.
Ingredients
12 ounce
Potatoes
4 tablespoon
Sour Cream
8 ounce
Brussels Sprouts
1 unit
Brown Sugar Bourbon Seasoning
10 ounce
Ranch Steak
1 unit
Beef Stock Concentrate
2 unit
Scallions
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces (no need to peel). Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with half the sour cream (you’ll use the rest later) and 1 TBSP butter, adding splashes of reserved potato cooking liquid as needed until smooth and creamy. • Stir in half the scallion greens. Season with salt and pepper. Keep covered until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.
• While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until browned and tender, 18-22 minutes.
• Meanwhile, pat steak* dry with paper towels; season all over with half the McCormick® Grill Mates® Brown Sugar Bourbon Seasoning (you’ll use the rest in the next step). • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. • TIP: Lower heat if spice blend begins to burn.
• Heat another drizzle of oil in same pan over medium heat. Add scallion whites and remaining McCormick® Grill Mates® Brown Sugar Bourbon Seasoning. Cook, stirring, until scallion whites are softened and fragrant, 1 minute. • Stir in stock concentrate and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Reduce heat to low and whisk in mustard. • Turn off heat; stir in remaining sour cream and 1 TBSP butter. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.
• Slice steak against the grain. Divide potatoes, Brussels sprouts, and steak between plates. Spoon sauce over steak. Sprinkle with remaining scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious sauce and tender steak, though some found the Brussels sprouts bitter 🍲.
- Ease of prep: Uneven steak sizes made cooking challenging; consider cutting larger pieces for more consistent doneness.
- Suggestions: Add sautéed garlic and a light balsamic drizzle to make Brussels sprouts pop with flavor.
- Leftovers: This recipe is a keeper; customers report making it again and again.
- Modifications: Some preferred chives instead of scallions in the mashed potatoes for a different flavor profile.
Reviews from our home cooks
We loved the sauce. Would've liked the mashed potatoes more creamy but it was still enjoyed. Not a fan of the Brussel sprouts; too bitter. Steak was good but some pieces were thin and some were chunky and square. It made them cook unevenly. I didn't think the bitter brussel sprouts meshed well with the sweet and savory sauce and the green onion potatoes. The sauce would've probably been tastier with chicken and not steak.
Loved this one so much that the dry rub on the steak is now in regular rotation at my house.
One of the best ever!! Steak was super tender and tasty...good mix with brussel sprouts and potatoes.
I added sauteed garlic and my own spice blend to make the Brussels sprouts pop. Also finished the dish with a light balsamic drizzle. Fabulous!
Very good meal. The steak was tender and veggie complemented well.
I added extra butter to the potatoes and a sprinkle of the seasoning to both the Brussels and the potatoes
The cuts of steak we have been given each time vary in size to the point that it is difficult to cook them to the same internal temperature at the same time. More consistent cuts of meat would be much easier to cook with.
Amazing but I took out the scallions from the mashed potatoes and did chives instead.
Another winner from my husband. Makes me look like a great chef. Yay!
Loved this! Offer brussel sprouts more, without it being a premium meal.
