Big Ms Whisky Soaked Beef Rib Steaks Recipes
BIG M'S WHISKY SOAKED BEEF RIB STEAKS
Succulent, moist, and depending on the whisky you use, smoky, peaty, or grainy. The whisky adds a certain depth to the meat, even if you don't like whisky (and I don't!!!). Try this recipe; you can't taste the alcohol, just the smoky character of the whisky. Serve with game chips or tatties-an-neeps.
Provided by Marcus Hender
Categories Rib-Eye Steak
Time 8h25m
Yield 8
Number Of Ingredients 2
Steps:
- Place steaks in a nonmetallic dish, and pour the whiskey over the meat; turn to coat. Cover, and marinate in the refrigerator for 8 hours.
- Preheat grill for high heat.
- Brush grate with oil, and arrange steaks over hot grate. Cook for 6 to 10 minutes. Turn, and cook until done to your liking, another 6 to 10 minutes.
Nutrition Facts : Calories 437.8 calories, Cholesterol 93.8 mg, Fat 28.9 g, Protein 24.9 g, SaturatedFat 11.7 g, Sodium 78.4 mg
BIG M'S WHISKY SOAKED BEEF RIB STEAKS
Succulent, moist, and depending on the whisky you use, smoky, peaty, or grainy. The whisky adds a certain depth to the meat, even if you don't like whisky (and I don't!!!). Try this recipe; you can't taste the alcohol, just the smoky character of the whisky. Serve with game chips or tatties-an-neeps.
Provided by Marcus Hender
Categories Rib-Eye Steak
Time 8h25m
Yield 8
Number Of Ingredients 2
Steps:
- Place steaks in a nonmetallic dish, and pour the whiskey over the meat; turn to coat. Cover, and marinate in the refrigerator for 8 hours.
- Preheat grill for high heat.
- Brush grate with oil, and arrange steaks over hot grate. Cook for 6 to 10 minutes. Turn, and cook until done to your liking, another 6 to 10 minutes.
Nutrition Facts : Calories 437.8 calories, Cholesterol 93.8 mg, Fat 28.9 g, Protein 24.9 g, SaturatedFat 11.7 g, Sodium 78.4 mg
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
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