Kentucky Bourbon Sirloin Steak Recipes

SKILLET BOURBON STEAK RECIPE

Steps:

• Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
• Rub steaks with dijon mustard.
• Heat a large cast-iron skillet over medium-high heat.
• Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
• Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
• Remove steaks from skillet and set aside.
• Repeat with the remaining steaks.
• In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
• Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
• Stir in half & half or light cream and cook for a minute or two, or until thickened.
• Remove from heat and lace steaks back in skillet; turn to coat.
• Garnish with dried parsley.
• Serve.

GRILLED SIRLOIN IN BOURBON MARINADE

Steps:

• Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
• Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
• Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
• For 1" steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
• Can serve as steaks, or slice thinly across the grain before serving.

KENTUCKY BOURBON STEAK BITES

Steps:

• Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

GRILLED STEAK WITH BOURBON SAUCE

Steps:

• Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• Stir in shallots, garlic, thyme, tarragon and rosemary.
• Sauté for 1 to 2 minutes or until shallots soften.
• Add bourbon and bring to boil Reduce to 2 tbsp approx.
• 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
• Season steak with salt and pepper.
• Add steaks and cook for about 2 minutes per side.
• Place in oven and bake for 7 to 10 minutes for medium rare.
• Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• Drizzle with sauce.

RICK'S KENTUCKY BOURBON STEAK

Steps:

• Combine Bourbon, Maple Syrup, Soy Sauce, and Lemon Juice.
• Heat till boil
• reduce heat.
• simmer until thickened
• Once sauce is ready, lightly marinate Steak(s) in the sauce.
• Grill to taste (I use fresh rosemary)
• Add sauce to Grilled Steak(s).

KENTUCKY BOURBON STEAK BITES

Steps:

• Preheat the oven to 350 degrees F.
• Place the filet mignon in a bowl.
• Pour bourbon over steak and marinate for 1 hour.
• Remove the filet mignon from the bourbon and season with salt and pepper.
• Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
• Place the meat in the oven and roast for 15 minutes or until medium rare.
• Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
• Slice each half into 18 thin slices so you have a total of 36 slices.
• In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
• Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
• Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
• Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
• Place a small amount of the horseradish sour cream on top of the onions.
• Garnish with parsley.