Steak with four roses bourbon sauce recipe
Steak with Four Roses Bourbon Sauce
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Grilled steak topped with a buttery bourbon sauce. I created this after attending the 2011 Chefs of the Coast cook off (as a spectator) in Biloxi, MS.
Ready in: 10 hours 40 mins
- 2 (6 ounce) ribeye or strip steaks
- 1/2 cup brown sugar, firmly packed – divided
- 1/2 cup Four Roses bourbon – divided
- 2 tablespoons oil
- 2 tablespoons tamari soy sauce, divided
- 1/2 teaspoon ground ginger, divided
- 1/2 teaspoon garlic powder, divided
- 2 tablespoons butter
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 tablespoon pineapple juice
- 1/2 teaspoon toasted sesame seeds, divided
Prep: 10 mins | Cook: 30 mins | Extra time: 10 hours, marinating
1. In a gallon size ziplock bag – add 1/4 cup brown sugar, 1/4 cup bourbon, oil, 1 tablespoon soy sauce, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder. Add the steaks, seal the bag getting out as much air as possible.
Allow to marinate in the fridge for 10 hours or overnight.
2. Brush outdoor grill with a light coating of oil and adjust setting to high heat.
3. In a small saucepan, combine remaining 1/4 cup brown sugar, 1/4 cup bourbon, 1 tablespoon soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder, and butter. Bring to boil. Combine water, pineapple juice, and cornstarch in small bowl, whisk into brown sugar mixture. Continue stirring until thickened. Keep warm while steaks cook.
4. Place steaks on the grill. Cook for 10 to 12 minutes, turning once. Once steaks are cooked remove to serving plates, top with bourbon sauce and sprinkle each steak with 1/4 teaspoon of toasted sesame seeds.
Reference: Steak with four roses bourbon sauce recipe
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