Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce


1 pound filet mignon, cut into 3 steaks (yields over 5 ounces per serving)
2 tablespoons plus 1/2 stick (4 tablespoons) butter, room temperature
1/4 teaspoon garlic powder
2 to 3 tablespoons of Elda’s Kitchen Kentucky Bourbon Cooking and Grilling Sauce
1 tablespoon chopped fresh parsley


cowboy pinwheels


Preheat your oven to 425 degrees only if a medium or well done steak is preferred.  

To prepare compound butter: add 1/2 stick butter, garlic powder and 2 tablespoons of Elda’s Kitchen Kentucky Bourbon Sauce to a mixing bowl.  Mix well and save for later.

Remove steaks from refrigerator and bring to room temperature.  Once steaks reach room temperature, dab on each side with a paper towel to remove extra moisture.  Using a cast iron skillet or oven safe pan, place the skillet on the stovetop and warm to a hot temperature.  Brown 2 tablespoons of butter in the skillet, swirling pan to coat with the butter.  Place steaks in the hot pan.  Let steaks sizzle without moving for 3 minutes on one side.  Flip and let the steaks and let sizzle for 3 minutes on the other side.  Turn off heat.

For a rare steak, let the steak rest in cast iron skillet for 5 to 7 minutes.

For a medium or well-done steak, immediately place the cast iron skillet into the preheated oven and bake, using chart below:

Medium    6 to 7 minutes or until meat reaches 135 to 140 degrees F,  measured with a meat thermometer

Well-Done10 minutes or until meat reaches160 degrees F, measured with a meat thermometer

Remove from oven and let rest 5 to 7 minutes.  Place steaks on dinner plate.  Top each steak with one scoop of compound butter and sprinkle of fresh parsley.  Enjoy!

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