Honeybourbonbrineforsteaks Recipes

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.

HONEY-BOURBON BRINE FOR STEAKS

Steps:

• In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
• Place the steaks in a large resealable plastic bag and set in a shallow dish.
• Pour the brine over the steaks then seal the bag.
• Toss bag to coat the steaks in the brine.
• Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
• About 2 hours before cooking the steaks, remove steaks and discard the marinade.
• Rinse the meat VERY well under cold water and place on a plate/s.
• Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
• Season the steaks with only black pepper (salt the steaks after cooking).
• Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).