Kentucky Rib Eyes
Fire up the grill and indulge in the bold, smoky-sweet flavors of *Kentucky Rib Eyes*, a steak lover’s dream marinade recipe. These thick, juicy rib eye steaks are infused with the rich complexity of bourbon, balanced by the savory tang of soy sauce and a touch of smoky sweetness from dark brown sugar. Combined with Dijon mustard, Worcestershire sauce, minced garlic, and just the right amount of black pepper, this marinade transforms your steaks into a flavor-packed masterpiece. Perfectly grilled to your desired doneness and finished with a sprinkle of kosher salt, each bite is tender, flavorful, and unforgettable. Whether you’re hosting a summer barbecue or a special dinner, this quick 15-minute prep recipe (with an overnight marination option) pairs beautifully with creamy mashed potatoes or charred vegetables. Impress your guests and bring a taste of Kentucky to your grill!
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Recipe Information
Ingredients
- 4 pieces rib eye steaks
- 0.5 cups bourbon
- 0.25 cups soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic cloves, minced
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Instructions
In a medium-sized bowl, combine the bourbon, soy sauce, dark brown sugar, Dijon mustard, Worcestershire sauce, minced garlic, and ground black pepper. Whisk until the sugar is dissolved and the marinade is well blended.
Place the rib eye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully submerged.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat a grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
Remove the steaks from the marinade and pat them dry with paper towels. Discard the remaining marinade.
Sprinkle both sides of the steaks with kosher salt just before grilling.
Place the steaks on the preheated grill and cook for approximately 4-6 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once cooked, remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the Kentucky Rib Eyes immediately, pairing them with your favorite sides like mashed potatoes or grilled vegetables for a hearty meal.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 552 mg | 12% | |
*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.
