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Bourbon Marinated Rib Eye Steak
After eating this style steak in a few restaurants I came up with this bourbon marinade that produces a tender piece of meat but not with an overpowering bourbon flavour.
Ingredients
Serves: 4
- 1 cup (250ml) water
- 2/3 cup (165ml) bourbon whiskey
- 1/2 cup (125ml) soy sauce
- 1/4 cup (50g) brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 4 (185g) beef scotch fillet (rib eye) steaks
Directions
Preparation:10min ›
Cook:8min ›
Extra time:8hours marinating ›
Ready in:8hours18min
- Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce and lemon juice in a bowl then pour into a ceramic dish. Add the rib-eye steaks and coat with the marinade then cover with plastic wrap. Marinate in the refrigerator for 8 hours or overnight.
- Preheat a BBQ for high heat and lightly oil the grate.
- Remove the rib-eye steaks from the marinade and shake off excess. Discard the remaining marinade.
- BBQ the steaks on high 1 to 2 minutes per side to sear the meat. Move the steaks to a cooler part of the BBQ and cook for an additional 2 to 3 minutes per side.
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Reviews and Ratings
Global Ratings:
(46)
Reviews in English (37)
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. - 22 Jul 2009 (Review from Allrecipes USA and Canada)
Excellent marinade! I used strip steaks and added Jim Beam to the marinade. These steaks were delicious and flavorful. I did add a tablespoon of minced garlic, thanks Sassy, and did cut the recipe by 1/2 since we were just marinating 2 steaks. This is definitely enough marinade for six large steaks. Thanks for a great recipe, Nokomo, enjoyed trying this! - 30 Apr 2010 (Review from Allrecipes USA and Canada)
It was a flavorful marinade and if you enjoy bourbon whiskey you will love the flavors. I would use more sugar next time as I like mine more on the sweeter side. - 04 Aug 2009 (Review from Allrecipes USA and Canada)
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