Onion Bourbon Sauce For Steak Food

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.

ONION, GARLIC AND BOURBON STEAK MARINADE

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.

PAN-SEARED STEAK AND ONIONS

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.

BOURBON STEAK AND ONION SANDWICHES

Steps:

• Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.
• Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.
• Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.

BOURBON BARBECUE SAUCE

Steps:

• In a bowl stir together all ingredients.

BOURBON AND BROWN SUGAR BARBEQUE SAUCE

Steps:

• Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.

BOURBON VIDALIA ONION BARBECUE SAUCE

Steps:

• Heat oil and butter and sautee onions and garlic till tender about 5 minutes.
• Add rest of ingredients bring to boil then simmer for 30 minutes.
• Using a hand blender puree till onions are very fine.
• Cool and jar.
• Baste on any meats you want to be finger licking GOOD!

STRIP STEAK WITH BOURBON ONION-MUSHROOM SAUCE

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.