Bourbon Steak
Indulge in the bold, rich flavors of Bourbon Steak—a perfectly seared ribeye infused with a sweet and savory bourbon marinade. This recipe combines the smoky essence of bourbon, the umami kick of soy sauce, and the aromatic blend of garlic and rosemary to create a steak that’s as irresistible as it is elegant. A quick sear in a hot skillet locks in the juices, while a buttery bourbon glaze takes the flavor to the next level. With just 20 minutes of preparation and a short cook time, this dish delivers steakhouse-quality results right from your kitchen. Perfect for date nights or special occasions, serve this tender, juicy steak garnished with fresh parsley for a stunning presentation that’s sure to impress. Keywords: bourbon steak recipe, ribeye marinade, steak with bourbon glaze, seared steak recipe.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (around 1 inch thick)
- 0.5 cup Bourbon
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Kosher salt
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a medium bowl, mix the bourbon, soy sauce, brown sugar, minced garlic, chopped rosemary, and freshly ground black pepper to create the marinade.
Place the steaks in a resealable plastic bag and pour the marinade over them. Seal the bag, massage the marinade into the steaks, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Remove the steaks from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Season both sides of the steaks with kosher salt.
Heat a large skillet or cast iron pan over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is shimmering, add the steaks to the pan. Sear for 3-4 minutes on each side for medium-rare (or adjust cooking time based on your preferred doneness). Use a meat thermometer to check the internal temperature if needed.
Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.
In the same skillet, reduce the heat to medium and add the reserved marinade. Simmer for 2-3 minutes to cook off the alcohol and thicken slightly.
Stir in 4 tablespoons of unsalted butter until it melts and forms a glossy glaze.
Return the steaks to the skillet and spoon the bourbon butter glaze over the top, ensuring they are nicely coated.
Transfer the steaks to serving plates, drizzle with any remaining glaze, and garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.0 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1264 mg | 27% | |
*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.
