4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
coarse salt and fresh ground pepper, to taste
2 tablespoons dijon mustard divided
2 tablespoons butter divided
FOR THE BOURBON SAUCE:
1/3 cup bourbon
1/4 cup low sodium soy sauce
1 teaspoon low sodium Worcestershire sauce
1/4 cup packed light brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2/3 cup half and half you can also use evaporated milk or light heavy cream
dried parsley for garnish
FOR THE STEAKS: Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes. Rub steaks with dijon mustard. Heat a large cast-iron skillet over medium-high heat. Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter. Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare. Remove steaks from skillet and set aside. Repeat with the remaining steaks. FOR THE BOURBON SAUCE: In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine. Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced. Stir in half & half or light cream and cook for a minute or two, or until thickened. Remove from heat and place steaks back in skillet; turn to coat. Garnish with dried parsley. Serve.