Steaks With Bourbon Whiskey Sauce Food

PAN-BROILED STEAK WITH WHISKEY SAUCE

Steps:

• Trim away any excess fat from the steak or steaks.
• Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
• Heat a heavy iron skillet over high heat.
• Grease the skillet with a piece of the fat trimmed from the steak.
• Toss in about half the salt.
• Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
• Reduce the heat to moderate and cook the steaks as desired.
• Remove to a warmed platter.
• Make the sauce.
• Pour off fat from the skillet.
• Melt the butter in the skillet over low heat.
• Add the onion and garlic and cook slowly until soft, stirring often.
• Add the remaining ingredients and simmer for 1 to 2 minutes.
• Pour over the steak or steaks and 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.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

BOURBON-MARINATED STEAKS

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

STEAKS WITH BOURBON WHISKEY SAUCE

Steps:

• Heat oil and 2 TBS butter over medium-high heat.
• Saute fillets 3-4 minutes on each side for medium rare and longer for more well-done meat.
• Remove to a warm platter. Season with salt and pepper.
• Pour oil out of the skillet; add 1 TBS of butter adn the shallots and cook 1 minute.
• Add beef broth and boil rapidly for 2 minutes, scraping the pan for bits of brown flavor.
• Add the bourbon; boil 1-2 minutes more.
• Remove from the heat; stir in remaining 3 TBS of butter, 1 TBS at a time.
• Pour sauce over the steaks and serve.

BOURBON WHISKEY BBQ SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

CREAMY MUSHROOM WHISKEY STEAK SAUCE

Steps:

• 1. Heat the butter in saute pan over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.
• 2. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the size of your mushrooms.
• 3. Season with salt, pepper and nutmeg. Pour in the whisky and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol. Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.

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.

GRILLED STEAK WITH WHISKEY BUTTER

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.

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.