Number Of Ingredients 8 Steps:
Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally. Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes. Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.
Time 40m Number Of Ingredients 12 Steps:
Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes. Rub steaks with dijon mustard. Heat a large cast-iron skillet over medium-high heat. Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter. Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare. Remove steaks from skillet and set aside. Repeat with the remaining steaks. In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine. Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced. Stir in half & half or light cream and cook for a minute or two, or until thickened. Remove from heat and lace steaks back in skillet; turn to coat. Garnish with dried parsley. Serve.
Time 2h20m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Combine everything in a shallow dish. Marinate the steaks for at least two hours. (I like to tenderize them first.) Grill over a charcoal fire.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Time 4h Yield 2 serving(s) Number Of Ingredients 6 Steps:
Mix all the ingredients in a large bowl. Place steaks in the bowl covered in plastic wrap. Marinate the steaks for over 4 hours or overnight. The next morning or after 4 hrs, whichever, oil the grill. This is done to prevent sticking. Make sure the coals are hot. Grill on BBQ to desired doneness.
Yield 4 servings Number Of Ingredients 8 Steps:
Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and “finish” by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.
Time 8h15m Yield 4 Number Of Ingredients 10 Steps:
Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix. Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove steaks from the marinade and shake off excess. Discard the remaining marinade. Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.
Time 5m Yield 1 Number Of Ingredients 8 Steps:
Combine hot water and brown sugar in a cocktail shaker. Stir until sugar is dissolved. Add lemon juice, bourbon, triple sec, and 1 cup of ice. Cover and shake until chilled, 15 to 20 seconds. Fill a highball glass with ice. Strain cocktail over ice and top with club soda. Stir to combine. Garnish with a lemon slice.
