Bourbon Kick Steak
Turn up the flavor on your next steak night with this irresistible Bourbon Kick Steak recipe, a tantalizing blend of smoky bourbon, sweet brown sugar, and bold spices. Perfectly marinated ribeye steaks soak in a rich mixture of soy sauce, Worcestershire sauce, and garlic, creating deep layers of umami with a touch of heat from cayenne pepper. Sear these juicy cuts in a sizzling skillet with butter for a beautifully caramelized crust and spoonfuls of indulgent flavor. Garnished with fresh parsley, this restaurant-quality steak pairs beautifully with creamy mashed potatoes or a crisp green salad. Whether enjoyed for a special occasion or weeknight dinner, this bourbon-infused delight is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Ribeye steak (1-inch thick)
- 0.5 cups Bourbon
- 2 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoons Cayenne pepper
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 2 teaspoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
Instructions
In a medium mixing bowl, combine bourbon, brown sugar, soy sauce, Worcestershire sauce, minced garlic, black pepper, cayenne pepper, and olive oil. Mix well to create a 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.
Seal the bag or cover the dish with plastic wrap, and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
Remove the steaks from the marinade and let them sit at room temperature for 30 minutes before cooking. Discard the marinade.
Preheat a grill pan or cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt evenly.
Season the steaks with salt on both sides, then place them in the hot pan. Sear each side for 3-4 minutes for medium-rare, or longer depending on your desired doneness.
Reduce the heat to medium and add the remaining tablespoon of butter. Spoon the melted butter over the steaks while cooking for added richness.
Remove the steaks from the heat and let them rest on a cutting board for 5-7 minutes to retain their juices.
Slice the steaks against the grain, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 385 mg | 8% | |
*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.
