Peppered Beefsteaks With Jack Daniels Sauce Recipes

JACK DANIEL'S GRILLED STEAK RECIPE - (4.3/5)

Steps:

• Place the steaks in a pan that is large enough to hold all 4. Set aside. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade. Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge. Remove steaks from fridge 30 minutes before you are ready to grill. Set up the charcoal grill for direct grilling. Fire up the grill and preheat to high. For steaks, you want the heat as high as possible. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare. After the steak is properly seared, if it's not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it's at desired temperature for doneness. To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare. Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting. In the meantime, prepare the vegetables. Season the onions and zucchini with salt and pepper and drizzle with olive oil. Working in batches, grill the vegetables until tender and lightly charred all over, about 6 to 7 minutes for the onions and zucchini. Remove from grill and serve with steaks.

PEPPERED BEEFSTEAKS WITH JACK DANIELS SAUCE

Steps:

• Boil shallot, vinegar and 1 1/2 teaspoons pepper in heavy saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes. Place steaks in baking dish, rub remaining 2 teaspoons of pepper and herbs onto both sides of steaks. Cover and let stand 1 hour at room temperature. Remove meat from marinade. Heat heavy large skillet over medium high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniels. Spoon sauce over steaks and serve.

PEPPERED BEEFSTEAKS WITH JACK DANIEL'S SAUCE

Steps:

• Boil shallot, vinegar and 1 1/2 teaspoons pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute Add both stocks and boil until reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead, cover and refrigerate) Place steaks in baking dish. Rub remaining 2 teaspoons pepper and herbs onto both sides of steak. Pour oil over turn to coat. Cover and let stand 1 hour at room temperature. Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates Add sauce to skillet and bring to boil. Mix in Jack Daniel's. Spoon sauce over steaks and serve.

JACK DANIEL'S STEAK

Steps:

• Put the steaks in a small pan so they fill most of the space.
• Take a fork and stab the steaks on both sides.
• Pour the Worcestershire and the Jack in the pan.
• Let sit in the refrigerator for 8 hours.
• Then cook steaks on the grill.
• Take left over sauce from pan and put in a pour cup.
• After you cook the steaks put them each on a plate. Then pour the sauce on top.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.