MAPLE BOURBON GLAZE
This Maple Bourbon Glaze is a sweet and sticky glaze that is perfect on ribs, chicken, and so much more. It's a delicious and beautiful way to finish up any of your BBQ.
Provided by Susie Bulloch (heygrillhey.com)
Categories Sauce
Time 35m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil.
- Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
- Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.
Nutrition Facts : Calories 124 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 72 mg, Sugar 20 g, ServingSize 1 serving
HONEY BOURBON STEAK
Tender, juicy steak marinated in a Bourbon Steak Marinade. This Honey Bourbon Steak recipe makes the best steak ever!
Provided by Julie Evink
Categories Main Course
Time 2h20m
Number Of Ingredients 8
Steps:
- Combine the first 7 ingredients in a resealable plastic food storage bag. Place steaks in bag, remove as much air as possible ad seal it. Flip steak over a few times to coat with marinade.
- Place bag in refrigerator for at least two hours and up to eight hours, flip the bag every few hours if possible.
- Heat grill to medium high heat. Remove steak from marinade and blog off the excess moisture with paper towel.
- Place steak on hot grill. Cook for 4-5 minutes on first side Turn steaks over and continue to grill 3-5 minutes for medium rare (internal temperature 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8-10 minutes for medium-well (150 degrees F).
- Transfer steak to cutting board and allow to rest for 5 minutes so that juices are redistributed throughout the meat.
- Thinly slice, going against the grain at about a 35-45 degree angle.
Nutrition Facts : Calories 491 kcal, Carbohydrate 35 g, Protein 51 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 138 mg, Sodium 1109 mg, Sugar 32 g, ServingSize 1 serving
BOURBON GLAZE
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 710 kcal, Carbohydrate 17 g, Cholesterol 220 mg, Fiber 0 g, Protein 60 g, SaturatedFat 17 g, Sodium 764 mg, Sugar 16 g, Fat 42 g, ServingSize 8, UnsaturatedFat 0 g
BOURBON GRILLED FLANK STEAK
Flank steak is a very versatile and lean cut of steak, so it really benefits from a marinade. The marinade helps tenderize the meat and infuse it with flavor. Poking the steak with a fork here helps the marinade penetrate better and faster. Double cooking sweet potatoes in both the microwave and the grill, yields the creamiest insides and crisp charred skin.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
- Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
- Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
- Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 108 milligrams, Sodium 658 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Sugar 13 grams, Protein 33 grams
GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS
Steps:
- Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
- Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
- Heat grill to high.
- Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.
BOURBON BARBECUE GLAZED STEAK RECIPE
Provided by Derek Jacobson
Yield 4 people
Number Of Ingredients 12
Steps:
- Pull steak from the refrigerator about 30 minutes before cooking. Season generously with Chicago Steak Seasoning, or your favorite steak rub, on all sides.
- In a small bowl, mix together the bourbon, barbecue sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, and tarragon until well blended.
- Heat a cast iron skillet over high heat with oil. Cook each steak for about 3 minutes on each side until a golden-brown crust forms and the internal temperature reaches your desired level of doneness. Remove from skillet and allow to rest for 5-10 minutes.
- Turn down the heat to medium and allow the skillet about 10 minutes to come down in temperature.
- Add butter to the skillet and allow to melt and deglaze the pan. Then, slowly pour the bourbon-barbecue mixture into the skillet, stirring to incorporate the leftover bits of steak.
- Pour heavy whipping cream into the mixture. Bring to a boil, stir, and then reduce heat to simmer for about 15 minutes. The glaze should thicken to a honey-like consistency. If not, you can add a little more cream and brown sugar.
- Add steak, one at a time, back to the pan and baste with the glaze. Remove from pan and serve immediately.
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
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
NY STRIP STEAK WITH ORANGE BOURBON GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h15m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat grill to high and oven to 350 degrees F.
- In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
- In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.
BOURBON GLAZE
This glaze is great on grilled chicken or salmon.
Provided by SEPTANE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
- Use to baste meat, especially chicken or salmon, while cooking.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.2 g, Protein 0.2 g, Sodium 117.4 mg, Sugar 6.8 g
T.G.I. FRIDAY'S® JACK DANIELS® SAUCE
The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.
Provided by Michael DeLong
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
- Roast garlic in preheated oven until the cloves are soft, about 1 hour.
- Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
- Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
- Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 32.8 g, Fat 1.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 467.2 mg, Sugar 28.5 g
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