Grilled Bourbon Steaks are full of smoky bourbon flavor. Rib-eye steaks (or any cut of meat you choose) are marinated in a bourbon and Worcestershire mixture and then grilled to get a good char.
The marinade is a simple mixture of bourbon, Worcestershire sauce, ketchup, olive oil, shallot, garlic, and hot sauce. You can sub green onion for shallot if you wish.
Bourbon Steak Recipe Tips:
The steak should be marinated for 4 to 12 hours. The longer you marinate it, the more flavor it will have. It’s best to let them sit at room temperature for 30 minutes before grilling them. Blot off the marinade with paper towels and season them well with salt and pepper.
You can use this marinade with pretty much any cut of steal or pork. Rib-eyes are my favorite, but it also works well with filet mignon, sirloin, or even flank steak or London broil.
The bourbon flavor really comes through in these Grilled Bourbon Steaks. They go great with some grilled asparagus, roasted potatoes, and a bourbon cocktail.
Sides That Go Great with Bourbon Steaks:
More Steak Recipes
- Chipotle Lime Grilled Flank Steak
- Honey Bourbon Steak Tips
- Grilled Margarita Steak
- Bloody Mary Skirt Steak
Grilled Bourbon Steaks
Ingredients
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Tabasco sauce
- 4 thick-cut boneless ribeye steaks
Instructions
- Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
- Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
- Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.
Nutrition
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What a waste of expensive ribeye steaks! Couldn’t find the bourbon marinade recipe that I’ve used in the past, been too long and I couldn’t remember the ingredients. So I tried this one. Should have known better when I stirred it together and it smelled horrible. It ruined the steaks! They were horrid. It wasn’t just me, no one enjoyed them. Yuck.
Your red flag should’ve been KETCHUP to be honest.
These sound awesome. Still too cold in WI yet to pull out our charcoal grill. But, when we do, this is going to be one of the first things I’ll be throwing on the grill. Thank you for sharing.
Would smoking at low for 45 minutes throw off the taste?
I would think smoking would push this recipe from great to “over the top”.
Just saw a very similar recipe on cooks country. My mouth won’t stop watering.
Headed to the store this morning for some ribeyes. good luck.
Smoking it really enhances the flavor and takes it to a whole new place of deliciousness.
My friend made this recipe and although I love ribeye steaks, this marinade was terrible.