Bloody Caesar Steak
Elevate your steak night with this bold and flavorful Bloody Caesar Steak recipe! Inspired by the iconic Canadian cocktail, this dish combines tender ribeye steaks with a tangy marinade made from Clamato juice, vodka, Worcestershire, and a kick of hot sauce. Infused with smoky paprika, cracked black pepper, and fragrant rosemary, the steaks are grilled to perfection, then topped with a rich, savory sauce made from the reduced marinade. Perfect for a special dinner or to impress your guests, this recipe pairs beautifully with roasted potatoes or grilled veggies. Ready in under 40 minutes (plus marinating time), this dish brings together bold flavors and a touch of creative flair for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces (10-12 ounces each) ribeye steak
- 1 cup Clamato juice
- 2 tablespoons vodka
- 1 tablespoon Worcestershire sauce
- 1 teaspoon (adjust to taste) hot sauce (e.g., Tabasco)
- 1 teaspoon celery salt
- 1 teaspoon smoked paprika
- 1 teaspoon cracked black pepper
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves crushed garlic
- 2 tablespoons, chopped fresh parsley (for garnish)
Instructions
In a medium bowl, whisk together Clamato juice, vodka, Worcestershire sauce, hot sauce, celery salt, smoked paprika, black pepper, olive oil, lemon juice, and crushed garlic to create the marinade.
Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Add the rosemary sprigs to the bag or dish.
Seal the bag or cover the dish, then refrigerate for at least 2 hours (or up to overnight) to allow the flavors to penetrate the meat.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Discard the rosemary sprigs and reserve the marinade.
Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grill grates or the skillet surface to prevent sticking.
Pat the steaks dry with paper towels and season lightly with additional celery salt and black pepper.
Grill or sear the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
While the steaks are cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. This will transform the marinade into a rich sauce.
Once cooked, remove the steaks from the grill or skillet, tent them with aluminum foil, and let them rest for 5 minutes.
Drizzle the reduced Bloody Caesar sauce over the steaks and garnish with freshly chopped parsley. Serve immediately, accompanied by your favorite side dishes like roasted potatoes or grilled vegetables.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
