Bourbon Street Rib Eye Steak Recipes

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.

BOURBON MARINATED RIB-EYE STEAKS

Steps:

• Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
• Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.

BOURBON BARBECUED RIB-EYE STEAKS

Steps:

• Whisk first 8 ingredients in a medium bowl.
• Place steaks in a large resealable bag and pour in the marinade. Seal and refrigerate for 2 hours, turning occasionally.
• Remove steaks from fridge for 30 minutes, then remove from marinade and pat dry.
• Mix paprika, salt and pepper and rub into both sides of the steak.
• Preheat grill to high and cook 8 - 10 minutes for medium-rare, turning once.
• Let rest for 5 minutes before serving.
• Time does not include time to marinate (2 hours).