Bourbon Kick Steak Recipes

BOURBON STREET RIB-EYE STEAK

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Bourbon Street Rib-Eye Steak image

Steps:

Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

Ingredients

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

BOURBON STEAK

Make and share this Bourbon Steak recipe from Food.com.

Provided by troyh

Categories Meat

Time 2h20m

Yield 1 serving(s)

Number Of Ingredients 6

Bourbon Steak image

Steps:

Combine everything in a shallow dish.
Marinate the steaks for at least two hours.
(I like to tenderize them first.) Grill over a charcoal fire.

Ingredients

1/2 cup soy sauce
1/4 cup Bourbon
1 clove garlic, pressed or minced
1/4 teaspoon grated ginger
1/4 cup water
1 steak (1/2" thick)

BOURBON STEAK

Make and share this Bourbon Steak recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Very Low Carbs

Time 4h

Yield 2 serving(s)

Number Of Ingredients 6

Bourbon Steak image

Steps:

Mix all the ingredients in a large bowl.
Place steaks in the bowl covered in plastic wrap.
Marinate the steaks for over 4 hours or overnight.
The next morning or after 4 hrs, whichever, oil the grill.
This is done to prevent sticking.
Make sure the coals are hot.
Grill on BBQ to desired doneness.

Nutrition Facts : Calories 708.7, Fat 19.9, SaturatedFat 7.6, Cholesterol 268.8, Sodium 1214, Carbohydrate 3.6, Fiber 0.2, Sugar 2.4, Protein 102.1

Ingredients

1 1/2 lbs steak (any cut you prefer)
1/4 cup Bourbon
1 teaspoon sugar
2 tablespoons soya sauce
2 tablespoons water
1 clove garlic, crushed

BOURBON STREET STEAK

Save yourself 30 bucks from Applebee's. There's another similar recipe posted, but does not include the garlic butter or the mushroom and onion side. A message from Todd Wilbur: Menu Description: "This succulent 10 oz. Steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast." This secret to the taste of this signature steak entrée at America's largest casual chain is found in the blend of flavors in the spicy Cajun marinade. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers include a lot of salt so we won't need to include salt as part of the marinade formula." One more thing, Bourbon Street is a name of a street in New Orleans, LA. There is no indication that Applebee's ever included Bourbon in the original recipe.

Provided by gailanng

Categories Steak

Time P1DT20m

Yield 2 serving(s)

Number Of Ingredients 21

Bourbon Street Steak image

Steps:

Combine all marinade ingredients in a medium bowl.
Pound steaks with a kitchen mallet until about 3/4-inch thick.
Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.
For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.
When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.

Nutrition Facts : Calories 410.8, Fat 31.6, SaturatedFat 15.9, Cholesterol 61.1, Sodium 1707.7, Carbohydrate 30.6, Fiber 7.5, Sugar 11.1, Protein 8

Ingredients

2 (10 ounce) top sirloin steaks
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 teaspoons chili powder
4 teaspoons minced garlic
1 1/2 teaspoons meat tenderizer (McCormick is good)
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon onion powder
1/2 teaspoon oregano, ground
2 cups water
3 tablespoons salted butter
1/8 teaspoon garlic powder
1 pinch salt
1 tablespoon olive oil
1 tablespoon salted butter
2 cups thinly sliced white onions (about 1/2 onion)
2 cups sliced white mushrooms
1/8 teaspoon salt
1/8 teaspoon ground black pepper