Honey Bourbon Steak Tips Recipe 45 Recipes

HONEY BOURBON PUB STYLE STEAK TIPS

Steps:

• Whisk the Dijon, honey, bourbon, soy sauce, Worcestershire, one tablespoon of oil and the garlic together in a bowl, combining thoroughly then add it to a large zip to bag.
• Trim the steak of any excess fat or grizzle, cut it into about 1″ cubes then drop it into the marinade, tossing to coat and refrigerate at least a couple of hours (up to 4 hours).
• Add the other tablespoon of vegetable oil to a heavy bottom skillet over medium-high heat.
• When the oil is hot, shake off the excess marinade and add the steak a few pieces at a time without crowding the pan (work in batches) then season them with salt.
• Sear a couple of minutes on each side and ends then transfer the pieces to a plate. Continue until all the steak tips are cooked seasoning each batch with salt.
• In the same skillet add the mushrooms and onions, season with salt and pepper and cook several minutes, turning occasionally until browned.
• Once the mushrooms and onions have finished cooking, add the steak back into the skillet along with the juices from the plate to warm them a bit then serve right away.

SPICY HONEY BOURBON MARINATED STEAK TIPS

Steps:

• In a bowl, mix together the Worcestershire, honey, bourbon, soy sauce, sriracha, minced garlic, marjoram, salt and pepper. Whisk together.
• In a small baking dish or plastic bag, lay the steak tips down add the marinade over the top. Cover in plastic wrap and refrigerate for at least 4 hours.
• Once marinated, heat a grill to medium-high heat. Once hot, add the steak tips and cook for 4-5 minutes per side, or more if they're especially large. Remove from grill and let rest for 5 minutes. Serve hot!

HONEY BOURBON STEAK

Steps:

• Combine the first 7 ingredients in a resealable plastic food storage bag. Place steaks in bag, remove as much air as possible ad seal it. Flip steak over a few times to coat with marinade.
• Place bag in refrigerator for at least two hours and up to eight hours, flip the bag every few hours if possible.
• Heat grill to medium high heat. Remove steak from marinade and blog off the excess moisture with paper towel.
• Place steak on hot grill. Cook for 4-5 minutes on first side Turn steaks over and continue to grill 3-5 minutes for medium rare (internal temperature 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8-10 minutes for medium-well (150 degrees F).
• Transfer steak to cutting board and allow to rest for 5 minutes so that juices are redistributed throughout the meat.
• Thinly slice, going against the grain at about a 35-45 degree angle.

HONEY-BOURBON BRINE FOR STEAKS

Steps:

• In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
• Place the steaks in a large resealable plastic bag and set in a shallow dish.
• Pour the brine over the steaks then seal the bag.
• Toss bag to coat the steaks in the brine.
• Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
• About 2 hours before cooking the steaks, remove steaks and discard the marinade.
• Rinse the meat VERY well under cold water and place on a plate/s.
• Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
• Season the steaks with only black pepper (salt the steaks after cooking).
• Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).