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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1/2 cup bourbon
1/4 cup ketchup
4 tbsp olive oil (divided use)
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tsp minced garlic
1/2 tsp hot red pepper sauce
3/4 tsp ground black pepper (divided use)
2 bone-in rib eye steaks, about 1 1/4 lb each and 1 to 1 1/4 inch thick
1 tsp paprika
1/2 tsp kosher salt
1 tbsp finely chopped fresh Italian parsley
To make marinade: In a medium bowl, whisk together bourbon, ketchup, 2 tbsp olive oil, soy sauce, vinegar, garlic, red pepper sauce and 1/2 tsp pepper. Place steaks in a large, plastic resealable bag and pour in marinade. Press out air, seal bag and turn it several times to coat meat. Place bag in a bowl and refrigerate 1 1/2 to 2 hours, turning bag occasionally. Allow steaks to stand at room temperature for 20 to 30 minutes before grilling them. Remove steaks from bag and discard marinade. Pat steaks dry with paper towels.
Preheat grill to high. Brush both sides of steaks with olive oil; set them aside. In a small bowl, mix paprika, salt and 1/4 tsp pepper. Press seasonings into both sides of meat. Grill steaks over direct high heat until they are cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
If flare-ups occur, move steaks temporarily to indirect high heat. Transfer steaks to a cutting board and let them rest for 3 to 5 minutes. Carve meat from bone, and cut steak across grain into 1/4 inch slices, discarding any large pieces of fat. Arrange slices on a platter or individual plates. Drizzle steaks with any juices collected on cutting board. Garnish with parsley and serve warm. Serves 4.
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BOURBON-BARBECUED RIB EYE STEAKS
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1/2 cup bourbon
1/4 cup ketchup
4 tbsp olive oil (divided use)
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tsp minced garlic
1/2 tsp hot red pepper sauce
3/4 tsp ground black pepper (divided use)
2 bone-in rib eye steaks, about 1 1/4 lb each and 1 to 1 1/4 inch thick
1 tsp paprika
1/2 tsp kosher salt
1 tbsp finely chopped fresh Italian parsley
To make marinade: In a medium bowl, whisk together bourbon, ketchup, 2 tbsp olive oil, soy sauce, vinegar, garlic, red pepper sauce and 1/2 tsp pepper. Place steaks in a large, plastic resealable bag and pour in marinade. Press out air, seal bag and turn it several times to coat meat. Place bag in a bowl and refrigerate 1 1/2 to 2 hours, turning bag occasionally. Allow steaks to stand at room temperature for 20 to 30 minutes before grilling them. Remove steaks from bag and discard marinade. Pat steaks dry with paper towels.
Preheat grill to high. Brush both sides of steaks with olive oil; set them aside. In a small bowl, mix paprika, salt and 1/4 tsp pepper. Press seasonings into both sides of meat. Grill steaks over direct high heat until they are cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
If flare-ups occur, move steaks temporarily to indirect high heat. Transfer steaks to a cutting board and let them rest for 3 to 5 minutes. Carve meat from bone, and cut steak across grain into 1/4 inch slices, discarding any large pieces of fat. Arrange slices on a platter or individual plates. Drizzle steaks with any juices collected on cutting board. Garnish with parsley and serve warm. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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