Honey Bourbon Steak Tips Recipe 45

BOURBON MARINATED STEAK TIPS

Steps:

• Using a large bowl, whisk together all ingredients except for steak tips.
• Place steak tips in a large ziptop plastic bag. Add marinade; turn steak tips several times to ensure well coated.
• Close bag, squeezing out all air as you close it. Refrigerate for 6-8 hours, or overnight.
• Using a large cast iron pan, add vegetable oil and butter. Place over medium-high heat. Once butter has melted, add steak tips. Cook, turning occasionally, until steak reaches desired level of doneness.
• Let steak tips rest for 5 minutes before serving.

BOURBON-GLAZED STEAK TIPS

Steps:

• Cut beef into 1-inch cubes. If using Top Blade Roast, make sure to cut away and discard the thick membrane that runs through the middle of the roast.
• Combine Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey, and ½ cup bourbon in a bowl or zip top bag. Add the steak tips and refrigerate overnight, or at least 4 hours.
• Heat a heavy based or cast iron skillet to medium-high heat. Spray with a little oil.
• Drain the excess marinade from steak tips and discard.
• Place steak tips in the hot skillet. Cook 5-7 minutes until color develops.
• Mix remaining bourbon and honey in a small bowl, then pour over steak tips to glaze. Continue cooking until glaze has caramelized and darkened to a rich brown color. The tips should have enough salt from the soy sauce, but you can taste them at this stage and add more salt if needed.
• Remove from heat, allowing 2-3 minutes to cool, then serve.

HONEY BOURBON STEAK

Steps:

• Combine the first 7 ingredients in a resealable plastic food storage bag. Place steaks in bag, remove as much air as possible ad seal it. Flip steak over a few times to coat with marinade.
• Place bag in refrigerator for at least two hours and up to eight hours, flip the bag every few hours if possible.
• Heat grill to medium high heat. Remove steak from marinade and blog off the excess moisture with paper towel.
• Place steak on hot grill. Cook for 4-5 minutes on first side Turn steaks over and continue to grill 3-5 minutes for medium rare (internal temperature 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8-10 minutes for medium-well (150 degrees F).
• Transfer steak to cutting board and allow to rest for 5 minutes so that juices are redistributed throughout the meat.
• Thinly slice, going against the grain at about a 35-45 degree angle.

BOURBON STREET RIB-EYE STEAK

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.

HONEY BOURBON PUB STYLE STEAK TIPS

Steps:

• Whisk the Dijon, honey, bourbon, soy sauce, Worcestershire, one tablespoon of oil and the garlic together in a bowl, combining thoroughly then add it to a large zip to bag.
• Trim the steak of any excess fat or grizzle, cut it into about 1″ cubes then drop it into the marinade, tossing to coat and refrigerate at least a couple of hours (up to 4 hours).
• Add the other tablespoon of vegetable oil to a heavy bottom skillet over medium-high heat.
• When the oil is hot, shake off the excess marinade and add the steak a few pieces at a time without crowding the pan (work in batches) then season them with salt.
• Sear a couple of minutes on each side and ends then transfer the pieces to a plate. Continue until all the steak tips are cooked seasoning each batch with salt.
• In the same skillet add the mushrooms and onions, season with salt and pepper and cook several minutes, turning occasionally until browned.
• Once the mushrooms and onions have finished cooking, add the steak back into the skillet along with the juices from the plate to warm them a bit then serve right away.

BOURBON HONEY STEAK TIPS

Steps:

• See post above for substitutions
• In a bowl with a lid, whisk together honey, bourbon, soy, Worcestershire, garlic, salt, and pepper. Add steak cubes, seal, shake, and refrigerate for 2 hours.
• Heat your cast iron pan on medium-high heat. When it's hot add vegetable oil and butter. Once the oil and butter ripple, add steak.
• You probably need to cook it in a couple of batches. You don't want to crowd the pan so that the steak sear and don't steam.
• Cook until seared on all sides. Remove from pan. Pour pan drippings over the top.
• Garnish as desired.

SPICY HONEY BOURBON MARINATED STEAK TIPS

Steps:

• In a bowl, mix together the Worcestershire, honey, bourbon, soy sauce, sriracha, minced garlic, marjoram, salt and pepper. Whisk together.
• In a small baking dish or plastic bag, lay the steak tips down add the marinade over the top. Cover in plastic wrap and refrigerate for at least 4 hours.
• Once marinated, heat a grill to medium-high heat. Once hot, add the steak tips and cook for 4-5 minutes per side, or more if they're especially large. Remove from grill and let rest for 5 minutes. Serve hot!

BOURBON-MARINATED STEAKS

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.