Whiskey Glazed T Bone Steak Recipes

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WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES



Whiskey Glazed Flat Iron Steaks and Grilled Potatoes image

The flat iron steak is the second most tender cut of beef, after the petit filet mignon. It comes from the top blade of the chuck. You may see a flat iron steak incorrectly labeled if it has a thick muscle that runs down the center of the steak. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef. If you don't see these steaks in your grocery store, ask your butcher to cut them for you. In most cases, the butcher would be happy to comply and it is well worth it.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whiskey, such as Jack Daniels
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat iron steaks or filet mignon steaks
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

Steps:

  • Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
  • Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
  • Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
  • Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
  • Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

WHISKEY-GLAZED T-BONE STEAK



Whiskey-Glazed T-Bone Steak image

Another steak recipe; this is cooked stovetop so when weather does not permit grilling outdoors you can still have your steak!

Provided by AZPARZYCH

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

4 beef t-bone steaks (1 inch thick)
2 teaspoons fresh ground pepper
1 teaspoon salt
3 tablespoons vegetable oil
3/4 teaspoon all-purpose flour
1/4 cup bourbon whiskey
3 tablespoons water
1 dash sugar

Steps:

  • Sprinkle steaks on both sides with pepper and salt.
  • Heat oil in a large skillet over high heat until hot.
  • Add steaks, cook 4 minutes, turning once.
  • Reduce heat to medium-high, cook an additional 3-4 minutes for medium-rare or until desired doneness, turning once.
  • Remove skillet from heat; place steaks on a warm platter.
  • Pour off all but 1 Tbs of the drippings.
  • Stir in flour; cook over medium heat 30-60 seconds stirring constantly.
  • Whisk in whiskey, water and sugar.
  • Bring to a boil, scrapping up any browned bits from bottom of the skillet.
  • Spoon sauce over steaks.

BEER MARINATED T-BONE STEAK, SAUTEED ONIONS AND MUSHROOMS, TOPPED WITH A FRIED EGG



Beer Marinated T-Bone Steak, Sauteed Onions and Mushrooms, Topped with a Fried Egg image

Provided by Danny Boome

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons muscadavo brown sugar
2 cloves garlic, minced
1 bottle dark beer
2 (10 to 14-ounce) T-Bone steaks
2 teaspoons olive oil, plus more for brushing
Salt and freshly ground black pepper
1 tablespoon butter
1 small onion, sliced
1 cup mushrooms, quartered
2 large eggs

Steps:

  • In a small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.
  • Preheat the grill to medium heat.
  • Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.
  • In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. In the same skillet add 2 tablespoons of oil. Crack the eggs over the skillet and fry. Once ready place mushrooms, onions and eggs on top of the steaks and serve.

WHISKEY GLAZED STEAK



Whiskey Glazed Steak image

Make and share this Whiskey Glazed Steak recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3 tablespoons dry mustard
2 tablespoons whiskey (or more)
4 sirloin steaks

Steps:

  • Make a paste with the worcestershire sauce, tabasco, mustard and whiskey. Add more whiskey or mustard if needed, but the paste should be pretty thick.
  • Smear the paste all over the steaks and allow to marinate at room temperature for 30 minutes.
  • Prepare the grill.
  • Grill the steaks until cooked to preference.

Nutrition Facts : Calories 1060.5, Fat 72.5, SaturatedFat 27.5, Cholesterol 300.9, Sodium 260.7, Carbohydrate 3.8, Fiber 1.2, Sugar 1, Protein 88.4

MOUTHWATERING WHISKEY GRILL GLAZE



Mouthwatering Whiskey Grill Glaze image

With a flavor made famous by a popular restaurant chain, this glaze is perfect with steak, ribs, chicken, pork or fish! It's so good, I could almost drink it!

Provided by KELLY GASPARINI

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon hot pepper sauce
1 cup pineapple juice
½ cup whiskey
2 cups packed brown sugar
2 cubes beef bouillon
4 tablespoons Worcestershire sauce

Steps:

  • In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
  • Remove from heat and pour over grilled meats as desired.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 61.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 327.2 mg, Sugar 58 g

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