Ricks Kentucky Bourbon Steak Recipes

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BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

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.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

KENTUCKY BOURBON SIRLOIN STEAK



Kentucky Bourbon Sirloin Steak image

Provided by Michael Lomonaco

Categories     Bourbon     Beef     Sauté     Valentine's Day     Kentucky Derby     Father's Day     Steak     Pan-Fry     Shallot

Yield Serves 4

Number Of Ingredients 9

3 tablespoons coarsely ground black peppercorns
Four 10-ounce New York-cut sirloin steaks, also called shell steaks
Fine sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/3 cup Kentucky bourbon
1 cup low-sodium store-bought beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
  • 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
  • 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
  • 4. Pour some sauce over each steak and serve.

KENTUCKY BOURBON STEAK BITES



Kentucky Bourbon Steak Bites image

Make and share this Kentucky Bourbon Steak Bites recipe from Food.com.

Provided by byZula

Categories     Yeast Breads

Time 1h55m

Yield 36 bites

Number Of Ingredients 12

2 lbs filet mignon
1 cup kentucky Bourbon
salt
fresh ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 French baguette
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the filet mignon in a bowl.
  • Pour bourbon over steak and marinate for 1 hour.
  • Remove the filet mignon from the bourbon and season with salt and pepper.
  • Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
  • Place the meat in the oven and roast for 15 minutes or until medium rare.
  • Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
  • Slice each half into 18 thin slices so you have a total of 36 slices.
  • In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
  • Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
  • Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
  • Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
  • Place a small amount of the horseradish sour cream on top of the onions.
  • Garnish with parsley.

Nutrition Facts : Calories 143.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 19.9, Sodium 99.2, Carbohydrate 7.9, Fiber 0.7, Sugar 0.5, Protein 6

KENTUCKY BOURBON STEAK BITES



Kentucky Bourbon Steak Bites image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 36 hors d'oeuvres

Number Of Ingredients 12

2 pounds filet mignon
1 cup Kentucky bourbon
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

KENTUCKY FRIED STEAK WITH CREAM GRAVY



Kentucky Fried Steak With Cream Gravy image

Since reverse-engineering KFC's 'Colonel's Secret Original Recipe Seasoning', I've discovered the best chicken fried steak ever -- one made with my Recipe #453973 -- and my Recipe #490043.

Provided by The Spice Guru

Categories     Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs fresh cube steaks
16 ground saltine crackers (use food processor)
1 1/2 cups pre-sifted all-purpose flour
2 1/2 tablespoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
vegetable oil or pure peanut oil
3 tablespoons salted butter (bacon, sausage or pork) or 3 tablespoons fat (bacon, sausage or pork)
3 tablespoons all-purpose flour
2 cups milk (lowfat or nonfat milk okay)
1 teaspoon chicken bouillon powder
3/4 teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika

Steps:

  • NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE): GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
  • FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
  • CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying); PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
  • PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
  • PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
  • PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
  • ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time).
  • DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer).
  • PLACE cube steaks onto absorbent paper to drain.
  • SERVE with the cream gravy and enjoy!

RICK'S KENTUCKY BOURBON STEAK



Rick's Kentucky Bourbon Steak image

This recipe is more of a Steak sauce/ way to cook a Steak. any cut will work, I use NY. strip, I enjoy trying different Bourbons, each kind adds it own flavors to the sauce.

Provided by WarChef

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2 cup Bourbon
1/2 cup maple syrup
1/2 cup low sodium soy sauce
2 tablespoons lemon juice

Steps:

  • Combine Bourbon, Maple Syrup, Soy Sauce, and Lemon Juice.
  • Heat till boil
  • reduce heat.
  • simmer until thickened
  • Once sauce is ready, lightly marinate Steak(s) in the sauce.
  • Grill to taste (I use fresh rosemary)
  • Add sauce to Grilled Steak(s).

Nutrition Facts : Calories 205.9, Fat 0.1, Sodium 1066.4, Carbohydrate 30.4, Fiber 0.3, Sugar 24.7, Protein 1.7

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