Bourbon Street Steak


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Bourbon Street Steak


1-1/2" - 2" Thick New York Steak


2 cups fresh mushrooms

1 large sliced and quartered white onion

1 clove crushed garlic

Tony Chacher's Cajun Spice

Knorr's Hunter gravy mix

1 stick butter

3 tablespoons sour cream

Crisco/cooking oil



Pre-heat oven to broil


In a glass or plastic dish (not metal), completely submerge steak in bourbon and marinate overnight.


Sautee' onions with butter and crushed garlic clove until onions turn translucent.


Slice mushrooms and add to saute' pan and continue to saute' until mushrooms turn a caramel color.


Mix Knorr's hunter gravy mix with 3/4 cup water and 1/4 cup bourbon reserve from marinade dish and bring to a boil, then let simmer.


Add a liberal amount of Tony Chacher's Cajun seasoning mix to gravy sauce.


Add three heaping tablespoons of sour cream to gravy mix.


Add sauteed mushrooms, onions, and garlic to gravy mix; continue to simmer.


Roll steak in Cajun seasoning.


Heat a cast iron skillet with either Crisco or cooking oil in it until it begins to smoke.


Drop steak in skillet and sear each side.


Remove steak from skillet, place in oven and broil to suite.


Serve steak covered with Cajun gravy and accompany with steamed asparagus covered with a mornay sauce, baked / mashed potatoes, or dirty rice and dinner roll.



Appetizer: shrimp cocktail / Cajun gumbo

Suggested wine:  Sokol Blosser "Evolution"