Bourbon can be the star of more than just a rocks glass. Here's another great steak recipe where bourbon is featured:
Also check out a recipe for Steak Au Poivre and tips on preparing the perfect steak
Grilled Bourbon Steak
- Two 1"- 1 1/2" Steaks. New York Strip, Ribeye, or Filet mignon. (See notes on choosing a good steak below).
- 1/2 cup Makers Mark Bourbon.
- 1/4 cup firmly packed brown sugar.
- 1/4 cup of water.
- 5 ounces of soy sauce.
- Juice from 1/2 a fresh lemon.
- 1 Tbs Worcestershire sauce.
- 1 Tbs garlic powder
- Kosher salt and pepper to taste.
Prepare marinade by mixing together the Makers Mark Bourbon, water, soy sauce, lemon juice, Worcestershire sauce, garlic powder, and brown sugar. Stir until brown sugar is completely diluted. Place the steaks in a one gallon Ziploc bag and pour marinade in on top of them. Shake vigorously to coat steaks then lay bag in a shallow dish to contain possible leaks. Refrigerate for approximately eight hours turning bag occasionally. Remove from refrigerator and allow steaks to come up to room temperature before cooking. Light your barbecue grill and bring up to temp. If using charcoal, stack to one side to allow for indirect cooking. When grill is hot place steaks directly over flame or coals and sear on both sides to get nice grill marks. 1-2 minutes per side.
When a nice crust is achieved move steaks to cooler part of the grill and close the lid. Continue to cook for 4-6 minutes for medium rare or to desired doneness. (See notes on properly cooking a steak). Remove from grill and allow to rest for 5-7 minutes. Pour remaining marinade into a small pot and bring to a boil. Reduce by half. Spoon Bourbon sauce over plated steaks. Serve with Kosher salt and pepper and your favorite sides.