Honey Bourbon Brine For Steaks 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.

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.

HONEY-BOURBON BRINE FOR STEAKS

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).