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Featured image showcasing a delicious-looking Bourbon Steak.

Perfect Bourbon Steak

This recipe provides a step-by-step guide to creating a restaurant-quality bourbon steak at home. It covers everything from selecting the right cut of meat to mastering the bourbon marinade and glaze, ensuring a tender, flavorful, and impressive dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup bourbon for marinade
  • 1/4 cup low sodium soy sauce for marinade
  • 1/4 cup olive oil for marinade
  • 2 tablespoons packed brown sugar for marinade
  • 2 tablespoons Worcestershire sauce for marinade
  • 2 cloves garlic, minced for marinade
  • 1 teaspoon smoked paprika for marinade
  • 1/2 teaspoon black pepper for marinade
  • 1/4 teaspoon red pepper flakes, optional for marinade
  • 1/2 cup bourbon for glaze
  • 1/4 cup packed brown sugar for glaze
  • 2 tablespoons butter for glaze
  • 2 tablespoons honey for glaze
  • 1 tablespoon low sodium soy sauce for glaze
  • 1 tablespoon apple cider vinegar for glaze
  • 1/2 teaspoon Dijon mustard for glaze
  • 1 tablespoon high-heat oil canola or grapeseed

Equipment

  • mixing bowl
  • Resealable bag or shallow dish
  • small saucepan
  • Heavy-bottomed skillet (cast iron preferred)
  • Meat thermometer
  • cutting board
  • aluminum foil
  • whisk
  • Spoon

Method
 

  1. In a bowl, whisk together bourbon, soy sauce, olive oil, brown sugar, Worcestershire sauce, minced garlic, smoked paprika, black pepper, and red pepper flakes (if using) until the brown sugar is dissolved.
  2. Place the steaks in a resealable bag or a shallow dish.
  3. Pour the marinade over the steaks, ensuring they are well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours.
  5. Remove the steak from the refrigerator about 30 minutes before cooking.
  6. Pat the steak dry with paper towels.
  7. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it's smoking hot.
  8. Add the high-heat oil to the pan.
  9. Carefully place the steak in the hot pan. Sear for 2-3 minutes per side, or until a dark, golden-brown crust forms. Do not move the steak around while searing.
  10. Reduce the heat to medium. If the steak is very thick (over 1.5 inches), transfer it to a preheated oven (375°F) to finish cooking.
  11. Use a meat thermometer to check the internal temperature for 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 and above).
  12. During the last 2-3 minutes of cooking, brush the bourbon glaze over the steak, turning it frequently to coat all sides.
  13. Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes.
  14. Slice the steak against the grain and serve immediately.
  15. To make the bourbon glaze: In a small saucepan, combine bourbon, brown sugar, butter, honey, soy sauce, apple cider vinegar, and Dijon mustard.
  16. Bring to a simmer over medium heat, stirring constantly until the brown sugar is dissolved.
  17. Reduce the heat to low and simmer for 10-15 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn it!
  18. Remove from heat and set aside.

Notes

For best results, use a high-quality bourbon. Resting the steak after cooking is essential for a juicy and tender result. Serve with mashed potatoes, roasted vegetables, or a salad. Leftover steak can be reheated in the oven or skillet. Marinating the steak for a longer period results in a more flavorful and tender steak. Adjust the amount of red pepper flakes in the marinade or glaze to control the level of spiciness.