Onion Bourbon Sauce For Steak Recipes

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KENTUCKY STEAK SAUCE



Kentucky Steak Sauce image

Provided by Damaris Phillips

Categories     condiment

Time 40m

Yield 2 cups

Number Of Ingredients 11

1 medium onion, diced
3 cloves garlic, smashed
2 cups ketchup
1/2 cup bourbon
1/2 cup Worcestershire sauce
1/3 cup sorghum (see Cook's Note)
1/3 cup soy sauce
1/4 cup apple cider vinegar
3 tablespoons whole-grain mustard
Juice of 1 lemon
1 bay leaf

Steps:

  • Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.

ONION, GARLIC AND BOURBON STEAK MARINADE



Onion, Garlic and Bourbon Steak Marinade image

Amount of each ingredient varies according to your personal taste. This is an extremely lenient steak marinade recipe. Requires some work and time, but in the end is well worth it.

Provided by LauraAnne

Categories     Steak

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 an onion
3 -5 garlic cloves
rosemary (to taste)
salt (to taste)
pepper (to taste)
garlic powder (optional, to taste)
1 -3 tablespoon Bourbon or 1 -3 tablespoon whiskey
1 lemons or 1 lime
soya sauce
1 -3 teaspoon Worcestershire sauce
1 -3 tablespoon teriyaki sauce
1 tablespoon olive oil
1 large ziploc bag
4 steaks, any cut

Steps:

  • ~mince onion and garlic and add to bowl.
  • ~cut a strip of lemon or lime zest, mince and add to bowl.
  • ~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together.
  • ~place steaks in Ziploc bag, flat.
  • ~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks.
  • ~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks).
  • ~pour soya sauce over steaks, flip bag and pour some on other side.
  • ~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last.
  • ~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out.
  • ~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.

Nutrition Facts : Calories 236.2, Fat 9.3, SaturatedFat 2.7, Cholesterol 79, Sodium 248.7, Carbohydrate 4.4, Fiber 0.7, Sugar 1.7, Protein 30.1

PAN-SEARED STEAK AND ONIONS



Pan-Seared Steak and Onions image

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

STRIP STEAK WITH BOURBON ONION-MUSHROOM SAUCE



Strip Steak with Bourbon Onion-Mushroom Sauce image

You know how you're always looking for 30-minute dishes? Bet you never thought you'd find this-the 24-minute Strip Steak with Bourbon Onion-Mushroom Sauce!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 1 topped steak half each

Number Of Ingredients 6

1/2 cup HEINZ BBQ Sauce Kentucky Bourbon Style Rich & Savory, divided
2 boneless beef strip steaks (1 lb.), 1/2 inch thick
1/2 tsp. ground black pepper
2 Tbsp. butter
1 onion, sliced
1 cup sliced fresh mushrooms

Steps:

  • Heat grill to medium heat.
  • Reserve 1/4 cup barbecue sauce for later use. Sprinkle both sides of steaks with pepper.
  • Grill steaks 14 min. or until done (160ºF), brushing with remaining barbecue sauce and turning after 7 min.
  • Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in reserved barbecue sauce; simmer on medium-low heat 5 min. or until vegetables are tender, stirring occasionally.
  • Cut steaks in half. Serve topped with vegetable mixture.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

GRILLED STEAK WITH BOURBON SAUCE



Grilled Steak with Bourbon Sauce image

A gourmet meal that will have your friends talking. The herbs and bourbon sauce give this steak a wonderful flavour. I barbequed my steak but the recipe tells you to cook in the oven. If you are using dried herbs the prep time is considerably less. I like to use fresh herbs to bring out the flavour. Serve this with garlic and paramasen mashed potatoes and a green salad. I found this gem in a Food and Drink Magazine the local liquor store gives out.

Provided by heather in Ont

Categories     Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup cold butter, cubed
1/4 cup chopped shallot
1 teaspoon chopped garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 cup Bourbon (Whisky use a good one)
2 cups beef stock, homemade or store bought
2 teaspoons balsamic vinegar
salt & freshly ground black pepper
2 tablespoons olive oil (if searing in pan)
3 lbs beef t-bone steaks, 2 inches thick
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1015.5, Fat 70.8, SaturatedFat 29.3, Cholesterol 224.4, Sodium 734.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.4, Protein 67.4

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