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

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


2 tablespoons olive oil, divided

8 boneless steaks, such as fillet or rib-eye


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