Go Back
Featured image for the Haunted Bourbon Steak article.

Haunted Bourbon Steak

This Haunted Bourbon Steak recipe delivers bold flavors and a touch of drama, inspired by a memorable Halloween kitchen incident. The steak is marinated in a rich bourbon blend and cooked to perfection, offering a spookily delicious and surprisingly easy-to-master dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup bourbon
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons oil for pan-searing
  • Garlic herb butter optional
  • Steakhouse Potato Salad optional
  • Roasted Vegetables optional

Equipment

  • Medium bowl
  • whisk
  • Resealable plastic bag or shallow dish
  • Grill, skillet (preferably cast iron), or broiler
  • Meat thermometer
  • tongs
  • Heavy-bottomed skillet (if pan-searing)
  • Broiler pan (if broiling)
  • foil

Method
 

  1. In a medium bowl, whisk together bourbon, soy sauce, Worcestershire sauce, olive oil, brown sugar, minced garlic, Dijon mustard, smoked paprika, black pepper, and cayenne pepper (if using) until well combined.
  2. Place steak in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the steak, ensuring it's fully coated.
  4. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to overnight. Do not marinate for longer than 24 hours.
  5. Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature.
  6. Pat the steak dry with paper towels.
  7. Season generously with salt and pepper.
  8. Preheat grill to high heat, heat a heavy-bottomed skillet (cast iron is ideal) over high heat with 1-2 tablespoons of oil, or preheat your broiler to high.
  9. For grilling: Oil the grill grates to prevent sticking. Place the steak on the grill and sear for 3-4 minutes per side. Reduce the heat to medium and continue cooking until the steak reaches your desired doneness.
  10. For pan-searing: Once the oil is shimmering, carefully place the steak in the skillet and sear for 3-4 minutes per side. Reduce the heat to medium and continue cooking until the steak reaches your desired doneness.
  11. For broiling: Place the steak on a broiler pan. Broil for 3-4 minutes per side, or until the steak reaches your desired doneness.
  12. Use a meat thermometer to ensure the steak is cooked to your desired doneness (Rare: 125-130°F, Medium-Rare: 130-135°F, Medium: 135-145°F, Medium-Well: 145-155°F, Well-Done: 155°F+).
  13. Remove the steak from the heat and let it rest for 5-10 minutes before slicing. Tent loosely with foil.
  14. Slice the steak against the grain.
  15. Serve immediately, topping with garlic herb butter or reduced bourbon marinade (optional).

Notes

For a richer flavor, reduce the leftover bourbon marinade in a saucepan over medium heat for about 10 minutes or until thickened, and drizzle over the sliced steak. Side dish suggestions include Creamy Garlic Mashed Potatoes, Roasted Asparagus, Sautéed Mushrooms, Wedge Salad, or Mac and Cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet or oven to avoid overcooking.