Bourbon Whiskey Marinade For Steaks

BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

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.

Recipe From allrecipes.com

Provided by Judy Diercks OReilly

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

Time 15m

Yield 4

Number Of Ingredients: 7

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
Calories615.9 calories
Carbohydrate19.1 g
Cholesterol112.6 mg
Fat34.7 g
Fiber0.3 g
Protein31.9 g
SaturatedFat14.1 g
Sodium2029 mg
Sugar15.3 g

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.


WHISKEY MARINADE



Whiskey Marinade image

This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.

Recipe From allrecipes.com

Provided by Wittcheypooh

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 5

Number Of Ingredients: 8

¼ cup whiskey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup finely chopped green onion
¼ cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
Calories91.7 calories
Carbohydrate14.8 g
Fiber0.3 g
Protein0.9 g
Sodium1491.3 mg
Sugar11 g

Steps:

  • Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.


WHISKEY SIRLOIN STEAK



Whiskey Sirloin Steak image

Moist, tender and slightly sweet from the marinade, this juicy steak boasts wonderful flavor and oh-so-easy preparation. Serve with potatoes and a green vegetable for a complete meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients: 6

1/4 cup whiskey or apple cider
1/4 cup reduced-sodium soy sauce
1 tablespoon sugar
1 garlic clove, thinly sliced
1/2 teaspoon ground ginger
1 beef top sirloin steak (1 pound and 1 inch thick)
Calories 168 calories
Fat5g fat (2g saturated fat)
Cholesterol46mg cholesterol
Sodium353mg sodium
Carbohydrate2g carbohydrate (2g sugars
Fiber0 fiber)
Protein25g protein. Diabetic Exchanges

Steps:

  • In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).


PEPPERCORN STEAKS WITH BOURBON SAUCE



Peppercorn Steaks with Bourbon Sauce image

Recipe From epicurious.com

Categories     Bourbon     Beef Tenderloin     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients: 7

4 teaspoons four-peppercorn spice mix or whole black peppercorns
6 6- to 8-ounce beef tenderloin steaks
1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/4 cup finely chopped shallots
2/3 cup beef stock or canned beef broth

Steps:

  • Coarsely crush peppercorns in mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
  • Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.




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