Bourbon Street Rib-Eye Steak Recipe

I love bourbon steaks that this marinade made for very tasty ones. Only thing I would change is that I would like a little sweeter flavor and will add more brown sugar next time and maybe make extra marinade so that I can baste the steaks while they cook.

Sorry, but a waste of time & ingredients. No amount of time marinating will infuse the whiskey flavor into the steak. And yes, I have tried this method before I discovered the correct way to flavor my steaks. Buy a new spray bottle. Fill with 1/3 Worcestershire sauce, 1/3 whiskey or bourbon, 1/3 water, and a cap full of 'Liquid Smoke'. Shake to mix well. Key to BBQ'ing is too leave your steaks lay out to reach room temperature. Salt & pepper steaks. Place steaks on a HOT grill and intermittently spray mist the steaks with your mixture, even spraying the flames to create a smoke. Flip steaks ONLY once! Remove when desired temperature is met, and let steaks sit for 5 minutes before serving to let the juices settle. FYI, the Grand Champion of BBQ Pit Masters uses this mixture but includes 'Jack Daniels Whiskey'! Enjoy!

I've been searching for many years for a bourbon based process for steaks. I think that this is the one. We made it according to the recipe with the exception of adding 2 cloves of fresh garlic, which a lot of other reviewers suggested. Definitely a great touch. I would definitely recommend that the steaks be marinated at least 8 hours. Ours were in the marinade for 20 and they were perfect. We also took the suggestion of one reviewer and made a sauce by reducing the left over marinade by 2/3 and adding butter (2T) and corn starch (1T). We took the steaks out to bring them closer to room temperature and started the reduction at the same time. From our experience, this will result in the sauce being done just about the time the steaks come off the grill. YMMV. Figure about 40 minutes to an hour. Let's start with the steak without the sauce. They were tender and flavorful, and very much what I was looking for in a marinade. Everyone was happy at that point. Then we introduced the sauce. As a family we are not big on sauces on steaks, this has changed everyone's mind. The sauce raised the experience to a new level. This has become the way we do steak as long as we have the time.

For good cuts of steak, a marinade is truly unnecessary and often times wasteful. However, I have used this recipe and multiple variations for cuts like skirt steak, sirloin, hangar steaks, etc. I would not use any marinade for better cuts from a quality store. But, the big stores like Jewel rarely have good cuts or quality beef, so a marinade is smart. Adjust the marinade to your taste, I usually add a little dried garlic in the marinade. Also, salt and pepper the steaks before placing in the marinade. Lastly, regardless of marinade, pull it out of the fridge and let it come to room temp before cooking and don't be shy pouring some of the marinade on top of the steak when you first place it on the grill and no need to shake off what is on the steak, it will burn off or caramelize a bit. I also turn the steaks to get cross marks and for something under 2 inches I would never move away from high heat. lastly, cover the meat and let it rest at least 5 minutes before eating, the juice will run providing flavoring from both the steak and the marinade...

The restaurant Eddie Merlots has bourbon marinaded ribeye on the menu. I tried it once and had to try making it at home. The steaks came out great. I made the changes below. I added garlic to the marinade. After removing the steaks from the marinade I reduced it by about 2/3 then added 2 tablespoons of butter with 1 tablespoon of flour. It made a delicious sauce.

I opt not to marinade it, in favor of thickening the glaze in the pan. I only followed the ingredients and not the amounts in the recipe, and added fresh minced ginger which really took it up a notch. I would recommend it, and will definitely make it again (but use something cheaper than Woodford next time).

Excellent recipe. Made double the marinade. Divided it in half and marinated the steak in half and made basting/dipping sauce out of the rest. Let the steaks come out of the fridge for 30 minutes. dried them thoroughly then popped them on the grill with some veggies. Blasted the radio with a cold drink in hand and had a little steak/grill party. Doesn't really get any better than this.

OK, I thought I could improve on it. Just do it the way it's written! I added brown sugar (see recipe above this one!) and thought---hey! I'll just add THAT too! Then---it says to drain and pat dry before cooking. YEP. JUST DO IT. I grilled it on a flat-iron grill on my BBQ without doing that, and the bourbon was still very strong. If cooking over charcoal, it would have burned off, and carmelized, which WOULD have been FANTASTIC. SO....moral of the story---drain and pat dry if cooking on a flat grill! BUT if you're over charcoal---GO FOR IT!!!! Just make sure the alcohol burns off, so you don't have too much of a "good thing" in the final taste!

Marinade overnight; makes all the difference between only a few hours. I also added some liquid smoke to the marinade to add some smoke flavor; gives a new element to the dish. Since there is soy sauce involved, I wouldn't add any salt to it unless you need sodium in your life. Works for any kind of protein other than steaks. I've also used this for salmon, chicken, pork, etc.

I had one 16oz sirloin and cut the recipe in half. I used Honey Bourbon - because this is sweet I then cut the brown sugar in half (again). I added 1/2 tsp liquid smoke (would be 1 tsp if using full recipe) and 1/4 tsp ground cayenne pepper (would be 1/2 tsp if using full recipe. It was delicious.

We enjoyed this. All I had was Southern Comfort and it turned out great. I also only had 5 hours and we could still taste it in every bite. I am giving this a 5 because if it were to sit 8 hours as directed, it would have melted in our mouths. I cannot wait to try this again when I have the time to let it sit properly. Thanks for the great recipe!

Before Applebees, there was a Steakhouse called Black Angus. As a kid, I was a waiter there. We made the famous Bourbon Street steak. This recipe is correct, except for the brown sugar. Black Angus chefs used Pepsi instead to marinate, along with the rest. It not only gave a sweetened flavor, but caramalized the steak too. Delicious!

I pan seared it. Always listen to the experts and meat usually comes out more done than I want. From now on I will take off a couple of minutes per side when pan searing. But the flavor was delicious

Such a reliable and delicious recipe.

The marinade was great! I will salt steaks after removing from marinade and before placing on grill. The flavor was amazing, I allowed the steaks to marinate for 10 hours.

Leave the water out and you'll actually get flavor in the meat.

I’ll definitely make it again soon.

My husband and I did NOT like this recipe. I followed it to the T but the flavor seemed dead. I usually just marinate with Worcestershire sauce but this one was not enjoyable.

Delicious! Used lemon and lime juice, and marinated 3 ribeyes for 48 hrs. Cooked one every 2 days. Flavored the fat really well.

I followed the recipe to the fullest. The difference being, I baked it in the oven for one hour covered at 400°. I removed the foil, flipped the steaks over and cooked uncovered for an additional 40 minutes. I like my meat well done and no pink. I enjoyed the flavor.