Bourbon Kick Steak Food

BOURBON STEAK

Steps:

• Mix all the ingredients in a large bowl.
• Place steaks in the bowl covered in plastic wrap.
• Marinate the steaks for over 4 hours or overnight.
• The next morning or after 4 hrs, whichever, oil the grill.
• This is done to prevent sticking.
• Make sure the coals are hot.
• Grill on BBQ to desired doneness.

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 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.

BOURBON STREET STEAK

Steps:

• Combine all marinade ingredients in a medium bowl.
• Pound steaks with a kitchen mallet until about 3/4-inch thick.
• Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
• When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.
• For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
• For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.
• When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.

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.

BOURBON GRILLED FLANK STEAK

Steps:

• Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
• Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
• Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
• Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.

GRILLED BOURBON SKIRT STEAK

Steps:

• In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
• Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
• Preheat grill to medium-high heat.
• Remove stak from marinate, place on grill.
• Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
• Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut steak into thin slices, arrange on platter and serve.

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).

BOURBON STEAK

Steps:

• Combine everything in a shallow dish.
• Marinate the steaks for at least two hours.
• (I like to tenderize them first.) Grill over a charcoal fire.

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.