Best Ricks Kentucky Bourbon Steak Recipes

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BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Steps:

  • Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

KENTUCKY BOURBON STEAK BITES



Kentucky Bourbon Steak Bites image

Make and share this Kentucky Bourbon Steak Bites recipe from Food.com.

Provided by byZula

Categories     Yeast Breads

Time 1h55m

Yield 36 bites

Number Of Ingredients 12

2 lbs filet mignon
1 cup kentucky Bourbon
salt
fresh ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 French baguette
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the filet mignon in a bowl.
  • Pour bourbon over steak and marinate for 1 hour.
  • Remove the filet mignon from the bourbon and season with salt and pepper.
  • Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
  • Place the meat in the oven and roast for 15 minutes or until medium rare.
  • Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
  • Slice each half into 18 thin slices so you have a total of 36 slices.
  • In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
  • Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
  • Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
  • Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
  • Place a small amount of the horseradish sour cream on top of the onions.
  • Garnish with parsley.

Nutrition Facts : Calories 143.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 19.9, Sodium 99.2, Carbohydrate 7.9, Fiber 0.7, Sugar 0.5, Protein 6

KENTUCKY BOURBON STEAK BITES



Kentucky Bourbon Steak Bites image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 36 hors d'oeuvres

Number Of Ingredients 12

2 pounds filet mignon
1 cup Kentucky bourbon
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

KENTUCKY STEAK SAUCE



Kentucky Steak Sauce image

Provided by Damaris Phillips

Categories     condiment

Time 40m

Yield 2 cups

Number Of Ingredients 11

1 medium onion, diced
3 cloves garlic, smashed
2 cups ketchup
1/2 cup bourbon
1/2 cup Worcestershire sauce
1/3 cup sorghum (see Cook's Note)
1/3 cup soy sauce
1/4 cup apple cider vinegar
3 tablespoons whole-grain mustard
Juice of 1 lemon
1 bay leaf

Steps:

  • Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.

KENTUCKY BOURBON SIRLOIN STEAK



Kentucky Bourbon Sirloin Steak image

Provided by Michael Lomonaco

Categories     Bourbon     Beef     Sauté     Valentine's Day     Kentucky Derby     Father's Day     Steak     Pan-Fry     Shallot

Yield Serves 4

Number Of Ingredients 9

3 tablespoons coarsely ground black peppercorns
Four 10-ounce New York-cut sirloin steaks, also called shell steaks
Fine sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/3 cup Kentucky bourbon
1 cup low-sodium store-bought beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
  • 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
  • 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
  • 4. Pour some sauce over each steak and serve.

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