Maple-Bourbon Glazed New York Strip Dinner

My husband loves steak. It’s his favorite food group, yet he rarely orders it our. Why? Because he says why order it out when I can get the best steak at home. This Maple-Bourbon Glazed New York Strip Dinner will have you craving steak night at home as well.

Maple-Bourbon Glazed New York Strip Dinner

There’s something about a steakhouse dinner at home. It instantly makes the night feel special. It forces you to slow down, enjoy the moment, and your company. The best part of a steakhouse dinner at home is you can control all of the ingredients.

Ingredients Matter

When it comes to any meal, but especially a steak dinner, the ingredients are just as important, if not more so, than how you actually prepare them. Part of the reason my husband enjoys eating steak at home is the quality of the beef.

Do you know where your meat comes from? This spectacular Maple-Bourbon Glazed New York Strip Dinner starts with New York strips from Silver Fern Farms. This New Zeeland bred, grass-fed beef is both hormone and antibiotic free.

Silver Fern Farms pasture raised, grass-fed beef is leaner, more finely textured, lower in saturated fat, and higher in vitamins A and E as well as omega-3 fatty acids. Not only can you taste the difference, this is beef you can feel good about eating.

Along with the steak, this Maple-Bourbon Glazed New York Strip Dinner is just as much about the sides. What’s a steak house experience without a lineup of sides? Both brussels sprouts and fingerling potatoes are tossed in olive oil and roasted in the oven.

The maple-bourbon glazed steak is rested atop a bed of naturally sweet pureed sweet potatoes given a kiss of maple syrup to echo the flavors of the glaze. These beautiful produce are the perfect companions to the luxurious steak.

Preparing Your Maple-Bourbon Glazed New York Strip Dinner

When it comes to prepping your steak dinner, it’s all about timing. The veggies can roast while you’re cooking your steak, you can prepare the sweet potato puree while your steak is resting. It couldn’t be easier.

I’ve discussed how to cook a steak before in my recipe for Porcini Dusted New York Strips. Having an instant read thermometer will take the guess work out of knowing when your steak is done. When it comes to cooking steak, it isn’t about a length of time as much as it is cooking to your desired temperature. Here’s the break down.

* Rare, cool red center – 125°
* Medium Rare, warm red center – 135°
* Medium, warm pink center – 145°
* Medium Well, slightly pink center – 150°
* Well, little to no pink center – 160°

For the brussels sprouts and fingerling potatoes, you’re going to cut them in half. It will help them roast that much faster it also gives them more contact area with the baking sheet, helping create those beautiful caramelized bites. Even sizes equal a more even cook as well.

You can also roast your sweet potato at this time for the sweet potato puree. Simply add them to your blender with a splash of maple syrup and pinch of salt and blend until creamy and smooth.

I promised a Maple-Bourbon Glazed New York Strip Dinner after all, so let’s talk about that glaze. In addition to being drizzled over the steak it’s also drizzled over the brussels sprouts.

Pick a bourbon that you enjoy drinking. The flavors will concentrate as the sauce cooks down. Allow the sauce to come to a full boil. Everything goes into your sauce pot and as it cooks it will reduce and thicken into a glaze. Now let’s get cooking!

Maple-Bourbon Glazed New York Strip Dinner

Maple-Bourbon Glazed New York Strip Dinner

Maple-bourbon glazed New York strips are served with oven roasted fingerling potatoes and brussels sprouts on a bed of maple-sweet potato puree.
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Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Servings: 2


  • Skillet
  • Baking Sheet
  • Blender
  • saucepot


Maple Bourbon Glaze

  • 4 tbsp Dairy Free butter
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 1/4 tsp ancho chile powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

New York Strip Steaks

Roasted Potatoes and Brussels Sprouts

  • 2 cups fingerling potatoes, halved
  • 2 cups brussels sprouts, halved
  • 2 tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided

Maple-Sweet Potato Puree

  • 1 sweet potato, baked
  • 2 tbsp maple syrup
  • pinch of salt


Maple-Bourbon Glaze

  • Place a small saucepan over medium heat.
  • Add all of your ingredients and bring to a boil. Reduce heat and allow to simmer until thickened and reduced.

New York Strip Steaks

  • Preheat your skillet over medium-high heat with oil.
  • Combine your seasonings and season both sides of the steaks.
  • When oil is fully heated add steaks to the skillet.
  • Cook 3-4 minutes per side, or until cooked to your desired temp.
  • Turn off the heat and pour 3/4 of the maple-bourbon heat over the steaks. The residual heat will cause it to bubble. Flip the steaks once so both sides get glazed.
  • Allow the steak to rest 5 minutes before slicing. Drizzle a little more of the maple-bourbon glaze on the steak when plating.

Roasted Brussels Sprouts and Potatoes

  • Preheat oven to 400 degrees.
  • Place potatoes on one baking sheet and brussels sprouts on another.
  • Divide the oil, salt, and pepper between the two dishes. Roast for 30 minutes until golden brown and the potatoes are tender.
  • Drizzle 3 tbsp of the maple-bourbon glaze over the brussels sprouts.
  • Place the brussels sprouts back in the oven and cook for an additional 5 minutes.

Maple-Sweet Potato Puree

  • Peel the sweet potato. Place all of the ingredients into a blender and blend until smooth and creamy. Serve under the steak.
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