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
BOURBON-MARINATED STEAKS
Delicious marinated steaks you can use either flank steaks or top round steaks. Enjoy. Prep time does not include marinating time.
Provided by Barb G.
Categories Steak
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82.5, Sodium 560.5, Carbohydrate 12, Fiber 0.1, Sugar 11, Protein 1
BOURBON TURKEY BRINE
I love my Bourbon Drunken Upside-Down Turkey, but it is a tad bit time consuming. Since Fibromyalgia is an ongoing battle for me, I wanted to make life a little easier and come up with a brine recipe due to a reviewers comment.
Provided by ShoeDiva
Categories Thanksgiving
Time P2D
Yield 1 13-14.5lb Turkey, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
- Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
- Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
- Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
- Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
- Refrigerate & rotate every 12 hours.
- Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).
Nutrition Facts : Calories 3605.4, Fat 87.5, SaturatedFat 24.6, Cholesterol 733.7, Sodium 21965.2, Carbohydrate 80, Fiber 8.3, Sugar 55.9, Protein 225.3
HONEY BRINE
This recipe makes enough for 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 5
Steps:
- Bring water, salt, and honey to a simmer in a medium-size saucepan over medium-low heat, stirring until salt dissolves. Let cool completely.
- Place chicken or pork in a bowl, and pour cooled brine over top. Refrigerate, covered, for 2 to 3 hours. Remove meat from brine, rinse under cold water, and pat dry with a paper towel. Season with pepper before grilling.
HONEY-BOURBON BRINE FOR STEAKS
Just wait until you taste your steaks with this brine, you will be in heaven lol! it's a fantastic brine for steaks and also any cut of beef. The brine is enough for 6 (1-inch) steaks or a few less thicker steaks. Do not brine the steaks anymore than 6 hours, 8 hours maximum, and please DO NOT brine for 24 hours! The steaks must be left out on the counter for a couple of hours to bring down to almost room temperature, this is an important step to relax the meat fibers, this will create a more tender and juicy steak, so start this recipe early in the day. Use kosher salt *only* for this brine!
Provided by Kittencalrecipezazz
Categories Sauces
Time 8h
Yield 2 steaks
Number Of Ingredients 8
Steps:
- In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
- Place the steaks in a large resealable plastic bag and set in a shallow dish.
- Pour the brine over the steaks then seal the bag.
- Toss bag to coat the steaks in the brine.
- Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
- About 2 hours before cooking the steaks, remove steaks and discard the marinade.
- Rinse the meat VERY well under cold water and place on a plate/s.
- Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
- Season the steaks with only black pepper (salt the steaks after cooking).
- Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).
Nutrition Facts : Calories 281.7, Fat 0.1, Sodium 10475, Carbohydrate 50.7, Fiber 0.9, Sugar 46.6, Protein 0.9
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