Bourbon Marinated Steak Recipes

BOURBON STREET RIB-EYE STEAK

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.

BOURBON-MARINATED STEAKS

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

BOURBON & BROWN SUGAR MARINATED STEAK

Steps:

• Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
• When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
• Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

BROWN SUGAR BOURBON MARINADE

Steps:

• Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
• Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
• as desired. Enjoy!

PINEAPPLE-RUM AND GINGER STEAK MARINADE

Steps:

• Combine all marinade ingredients in a medium bowl. Taste for salt and sugar content and adjust accordingly. Let mixture stand for 10 minutes to let the flavors marry. Use as directed.
• This recipe makes enough marinade for 6 small steaks, 4 medium steaks, and 2-3 large flat steaks. Double recipe for beef roasts weighing more than 4 pounds.
• If making ahead of time, store in an air tight container for up to 5 days after preparation. Discard any marinade that has come into contact with raw meat.

HONEY BOURBON STEAK

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.

BOURBON MARINATED STEAK TIPS

Steps:

• Using a large bowl, whisk together all ingredients except for steak tips.
• Place steak tips in a large ziptop plastic bag. Add marinade; turn steak tips several times to ensure well coated.
• Close bag, squeezing out all air as you close it. Refrigerate for 6-8 hours, or overnight.
• Using a large cast iron pan, add vegetable oil and butter. Place over medium-high heat. Once butter has melted, add steak tips. Cook, turning occasionally, until steak reaches desired level of doneness.
• Let steak tips rest for 5 minutes before serving.

BOURBON MARINATED RIB-EYE STEAKS

Steps:

• Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
• Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.

MAPLE BOURBON STEAK MARINADE

Steps:

• Mix all ingredients together and place in a container or large zip top bag.
• Marinate the beef for 8 hours or overnight in the refrigerator.
• Remove flank steak from the refrigerator about 30 minutes or so before cooking to take the chill off.
• Remove steak from marinade and discard marinade.
• Grill steak over medium high to high heat until desired doneness. About 4 minutes each side will cook the steak to medium rare.
• Let steak rest for 5-10 minutes after cooking
• Slice across the grain and serve.

BOURBON MARINADE

Steps:

• Combine all ingredients in a small bowl.
• Mix well and refrigerate.

GRILLED BOURBON STEAKS

Steps:

• Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
• Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
• Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.

BOURBON MARINATED ELK STEAKS

Steps:

• Trim any silver skin from the steak. Combine bourbon, Worcestershire sauce, Dijon mustard, soy sauce, honey, garlic and black pepper in a small bowl and whisk well. Place elk steaks in a large resealable bag and add the marinade. Seal the bag while removing as much excess air as possible. Refrigerate overnight.
• Remove elk steaks from the marinade and pat dry. Allow the steaks to come to room temperature. Prepare grill for two-zone cooking, placing preheated briquets on one side of the grill's charcoal grate to create a hot and a cool zone.
• Place the steaks on the hot side of the grill and cook for 4 minutes, rotating them 90° after 2 minutes. Flip the steaks and grill it for another 4 minutes, rotating them 90° after 2 minutes. Move the steaks to the cool side of the grill. Cover the grill and allow the steaks to cook to approximately 130° for medium-rare (note that elk steaks are extremely lean and will dry out if cooked too long), adding 4 pats of butter to the top of each steak during the last few minutes.
• Remove the steaks from the grill and tent loosely with foil. Allow the steak to rest for at least five minutes before slicing and serving.

BOURBON MOLASSES MARINATED STEAK RECIPE

Steps:

• Mix all ingredients, except orange slices, in a small bowl. Set aside 1/3 cup of the marinade and leave at room temperature.
• Place steaks in a zip top bag and pour remaining marinade over them. Add in orange slices, remove as much air as possible, and place bag on a plate (in case of leaks). Place in refrigerator for at least 4 hours to overnight.
• Remove steak from marinade, discard marinade that's been in contact with the raw meat and blot steaks dry with a paper towel. The steaks will be a deep brown color at this point. Allow steaks to come up to room temperature for about an hour. While steaks are coming up to temp, light grill and set for maximum direct heat. Allow gas grill to preheat for at least 15 minutes. For charcoal grill, be sure coals are piled high and as close to grilling grate as possible.
• Place steaks over direct heat, flipping them every 20 seconds. Using a reliable quick-read thermometer, start checking internal meat temperature after about 3-4 minutes of grilling. When meat temperature reaches about 100°F, start basting the steaks with the reserved marinade before every flip.
• When steak temperature reaches 120°F remove from grill, tent with aluminum foil and allow to rest for 5-6 minutes. Because we grilled these steaks with intense direct heat, the energy created is going to induce carry-over cooking for several minutes after the steaks have been removed from the grill. After a 5-minute rest, the steaks will be at a perfect medium rare range of about 127° or so.
• Slice, garnish, and serve. Feel free to season with salt and pepper but go easy. The tamari, while not as salty as soy sauce, is still a bit salty so be sure you taste before seasoning.

BOURBON MARINATED STEAK RECIPE

Steps:

• Place steak in a deep dish. Combine remaining ingredients and pour over steak.
• Allow steak to marinate for 4 to 5 hours.
• Remove steak and grill over hot charcoal or gas grill, basting often with marinade.
• Cook steak to medium-rare or desired doneness and serve.

BOURBON MARINADE

Steps:

• Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from bourbon marinade and discard marinade.

BOURBON STEAK MARINADE

Steps:

• Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from marinade and discard marinade.