Garlic-Herb Steaks in a Bourbon Pan Sauce

I take my steaks very seriously and as far as I’m concerned, this is the best (and possibly the only) way to prepare them. Much on my husband’s delight, I also view these steaks as quintessential camping fare; they cook up just as beautifully over a backpacking stove as they do in our kitchen.

2 steaks, 1 inch thick (T-bone, porterhouse, top blade, filet mignon, New York Strip, or rib eye steaks will all work)
3 tablespoons Garlic-Herb Rub
2 tablespoons olive oil
2 tablespoons butter
½ cup bourbon

Generously coast each of the steaks with the Garlic-Herb Rub. Set them aside, and bring the meat to room temperature, about 30 minutes to 1 hour.

Heat the skillet over a medium-high flame. Add the olive oil and butter. Once the butter has melted and begins to spatter lightly add the steaks. Cook for about 5 to 6 minutes per side for medium-rare, or until they achieve the desired level of doneness (the internal temperature should be between 120°F and 130°F).

Remove the steaks from the pan and tent with foil.

Turn the heat to low add the bourbon, and simmer 2 minutes longer, stirring constantly and scraping up any browned bits. Set the steaks on warmed plates, top with the bourbon pan sauce, and serve.