Bourbon Street Steak
Submitted by momfreckles
Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.
YIELD
4 servingsPREP
4 hrsCOOK
15 minREADY
4 hrsY’all, this steak keeps it real simple, and that’s the whole point.
Four fat rib eyes get pounded tender, then packed with a thick layer of brown sugar on both sides, hit with garlic, salt, and pepper, and submerged in bourbon to marinate overnight.
The sugar and bourbon create a sticky, caramelized crust when the steaks hit the heat, while the garlic works its way deep into the meat.
No fancy sauces. No complicated rubs. Just beef, bourbon, and brown sugar doing what they do best.
Pro Tips
- Pound the steaks evenly so they cook at the same rate across the whole surface
- Overnight marinating is worth the wait; 3-4 hours minimum, but longer is better
- Pat the steaks dry before grilling for a better sear and crust
- Watch for flare-ups on the grill since the sugar can burn quickly over high heat
Ingredients
Directions
First get out all your aggressions on the meat.
Then pack the steaks with brown sugar about ¼ inch thick on both sides. Place in a deep dish. Chop your garlic and sprinkle evenly on top of the steaks.
Add salt and pepper. Fill the dish up with bourbon.
Let the steaks mariniate for at least 3 to 4 hours, it is even better if you let them sit over night in the refridgerator.
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