Description

Craving a restaurant-quality steak with a Southern twist? Bourbon Street Rib-Eye Steak combines tender rib-eye with a rich marinade of bourbon, soy sauce, and brown sugar for a smoky, savory, and slightly sweet dish

Ingredients

Scale

Bourbon Street Rib-Eye Steak uses simple ingredients for a bold, flavorful result. Here’s what you’ll need for 4 servings:

1 cup water: Dilutes the marinade for even coating.
⅔ cup bourbon whiskey: Adds rich, smoky-sweet depth.
½ cup soy sauce: Provides savory, umami flavor.
¼ cup packed brown sugar: Contributes sweet, caramelized notes.
3 tablespoons Worcestershire sauce: Enhances tangy, savory complexity.
2 tablespoons lemon juice: Adds bright, acidic balance.
4 (6-ounce) beef rib-eye steaks: Juicy, flavorful cut for grilling.

Why These Ingredients Matter

Rib-Eye Steaks: Well-marbled for tenderness and flavor, perfect for grilling.
Bourbon: Infuses a smoky, sweet warmth.
Soy Sauce and Worcestershire: Add savory, umami depth.
Brown Sugar and Lemon Juice: Balance sweetness and acidity for a complex marinade.

Substitutions and Variations

Water: Replace with beef broth for extra savoriness.
Bourbon Whiskey: Swap with whiskey, rum, or non-alcoholic apple juice for a booze-free option.
Soy Sauce: Use tamari (gluten-free) or coconut aminos for a milder flavor.
Brown Sugar: Substitute with honey or maple syrup (reduce to 3 tablespoons).
Worcestershire Sauce: Replace with balsamic vinegar or tamari with a pinch of garlic powder.
Lemon Juice: Use lime juice or apple cider vinegar.
Rib-Eye Steaks: Swap with sirloin, New York strip, or flank steak (adjust cooking time).
Gluten-Free: Use gluten-free soy sauce or tamari and confirm Worcestershire is gluten-free.
Flavor Variations:
- Spicy Bourbon Steak: Add ½ teaspoon cayenne or hot sauce to the marinade.
- Herb-Infused Steak: Include 1 teaspoon dried thyme or rosemary in the marinade.
- Sweet Bourbon Steak: Increase brown sugar to ⅓ cup for a sweeter glaze.
- Garlic Bourbon Steak: Add 2 teaspoons minced garlic to the marinade.
- Smoky Bourbon Steak: Mix in ½ teaspoon smoked paprika for extra smokiness.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 cup water, ⅔ cup bourbon, ½ cup soy sauce, ¼ cup brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 4 rib-eye steaks.
Pat steaks dry with paper towels.

Tip: Dry steaks ensure better marinade adhesion; use 6-ounce steaks for consistent cooking.

Step 2: Make Marinade

In a bowl, whisk together 1 cup water, ⅔ cup bourbon whiskey, ½ cup soy sauce, ¼ cup packed brown sugar, 3 tablespoons Worcestershire sauce, and 2 tablespoons lemon juice until sugar dissolves.
Pour marinade into a large plastic zipper bag.

Tip: Whisk thoroughly to blend sugar; use a bag large enough to hold steaks comfortably.

Step 3: Marinate Steaks

Add 4 rib-eye steaks to the bag, coat with marinade, squeeze out excess air, and seal.
Refrigerate for 8 hours or overnight, turning occasionally for even marinating.

Tip: Marinate at least 8 hours for best flavor; flip bag halfway to ensure even coating.

Step 4: Preheat Grill

Preheat an outdoor grill to high heat (about 450°F/230°C).
Lightly oil the grill grates to prevent sticking.

Tip: Clean and oil grates for clear grill marks; high heat ensures a good sear.

Step 5: Grill Steaks

Remove steaks from marinade; shake off excess and discard marinade.
Grill steaks on high heat for 1-2 minutes per side to sear.
Move steaks to a cooler part of the grill (medium heat, about 350°F/175°C); cook for 2-3 minutes per side for medium-rare (135°F/57°C) or to desired doneness (145°F/63°C for medium, 160°F/71°C for well-done).
Let steaks rest for 5 minutes before serving.

Tip: Use a meat thermometer for accuracy; rest steaks to retain juices.

Step 6: Serve

Serve steaks hot, about 1 steak per serving, with your favorite sides.

Tip: Slice against the grain for tenderness; serve with pan juices if collected during resting.