GRILLED STEAK WITH BOURBON SAUCE
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
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
BOURBON GRILLED STEAK TIPS
Tender beef tips are infused with an easy bourbon marinade and grilled to perfection for a restaurant-worthy meal.
Provided by Amee
Categories Main Course
Time 2h15m
Number Of Ingredients 9
Steps:
- In a medium-size bowl, whisk together the olive oil, Bourbon, soy sauce, dijon mustard, minced garlic, brown sugar, Tabasco, and black pepper.
- Pour the marinade into a sealable bag with the steak tips and squeeze out all of the excess air. Refrigerate for 2 hours.
- Remove the steak tips from the refrigerator and place them onto a plate. Preheat the grill to medium-high and cook 3-4 minutes per side or until internal temperature reaches your desired level of doneness. Allow steak tips to rest for a few minutes before serving.
Nutrition Facts : Calories 310 kcal, Carbohydrate 8 g, Protein 26 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 69 mg, Sodium 486 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving
ED'S BOURBON SAUCE FOR GRILLED MEAT
We smoke-grilled a Boston butt all day long and served this sauce with the meat. It was fabulous. The best Easter dinner served with roasted sweet potatoes, and spinach sauteed with garlic. We have in our freezer roasted garlic previously frozen in ice cube trays and popped out into ziploc bags. We do this after crawfish boils. If you've ever been to a crawfish boil you'd understand. Our dry rub consists of cumin, garlic powder, onion powder, brown sugar, paprika, salt and pepper.
Provided by Penny Stettinius
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small skillet, saute the onion in the olive oil until translucent and add the roasted garlic.
- Deglaze the pan with the Bourbon and reduce in half.
- Add the beef stock and reduce in half.
- Add the Steen's cane syrup, lemon juice, vinegar, and salt and pepper.
- Stir well and slowly simmer for about 5 minutes.
- Finish the sauce with the butter and serve immediately.
BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE
Provided by John Malik
Categories Bourbon Beef Backyard BBQ Summer Tailgating Grill/Barbecue Molasses Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For marinade and ribs:
- Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
- Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
- After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
GRILLED STEAK WITH WHISKEY BUTTER
Provided by Elizabeth Karmel
Categories Beef Backyard BBQ Dinner Lunch Meat Steak Whiskey Summer Grill Chill Grill/Barbecue Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Grilling Method: Combo/Medium-High
- Make Whiskey Butter:
- Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
- Prepare Steaks:
- Allow meat to come to room temperature about 15 minutes before grilling.
- Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
- Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
- Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.
More about "eds bourbon sauce for grilled meat food"
BOURBON MARINATED RIBEYES - OVER THE FIRE COOKING
From overthefirecooking.com
5/5 (2)Total Time 5 hrs 30 minsCategory Main CourseCalories 1002 per serving
ED'S SAUCE INSPIRED BY THE MOVIE GOOD BURGER - MAMA …
From mamaplusone.com
MOLASSES BOURBON STEAK SAUCE - GOLDEN BARREL RECIPE
From goldenbarrel.com
MULTI-PURPOSE BOURBON SAUCE (CHICKEN, STEAK, PORK, …
From craftbeering.com
Reviews 42Calories 78 per servingCategory Cooking Tips And How Tos
BLACKBERRY BOURBON SAUCE | THE SAUCE GUYS
From edssauceguys.com
GLAZETASTIC BOURBON GLAZE FOR GRILLED MEATS - CDKITCHEN
From cdkitchen.com
BOURBON AND BBQ SAUCES | E.D.S THE SAUCE GUYS
From edssauceguys.com
BOURBON MOLASSES MARINATED STEAK RECIPE - GRILL RECIPES
From grillseeker.com
21 DIPPING SAUCES FOR GRILLED MEATS AND VEGGIES - SERIOUS EATS
From seriouseats.com
ED'S SAUCE | GOOD BURGER WIKI | FANDOM
From goodburger.fandom.com
EDS BOURBON SAUCE FOR GRILLED MEAT RECIPES- RECIPERT
From recipert.com
HOMEMADE BOURBON SAUCE - IZZYCOOKING
From izzycooking.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EDS BOURBON SAUCE FOR GRILLED MEAT RECIPES RECIPE
From alicerecipes.com
10 ESSENTIAL SAUCES AND RUBS FOR GRILLED MEAT | KITCHN
From thekitchn.com
GRILLED PORK TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
BOURBON BURNT ENDS - JACK'S MEAT SHACK
From jacksmeatshack.com
CHILE-LIME STEAK SKEWERS WITH COCONUT-CILANTRO SAUCE
From southernliving.com
THE BEST BOURBON-BASED SAUCES (AND MORE) ON THE MARKET
From themanual.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love