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Greg’s Bourbon Steak

By Greg & Shirley Mueller


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 to 10 minutes

Servings: 2


  • 2 (¾"-thick) boneless ribeye steaks or filet steaks
  • ½ ounce Olive Oil Divine Sevillano Olio Nuovo extra-virgin olive oil
  • 4 tablespoons Olive Oil Divine Austin steakhouse rub
  • 1.5 ounces Olive Oil Divine bourbon-aged white balsamic vinegar


Coat steaks with the olive oil, then rub them with a heavy coating of the steakhouse rub.

Pour the bourbon balsamic into a cast iron skillet, then heat the skillet over medium-high heat, stirring the balsamic while it reduces (the balsamic should be sizzling).

When the balsamic starts to thicken, add the remaining olive oil along with the steaks. Lightly drizzle Bourbon Balsamic sauce over the steaks, ensuring both sides are covered with the sauce, which will be thick and sticky.

Cook the steaks to the desired doneness.