Best 8 Bourbon Glazed Skirt Steak Recipes

BOURBON BARBECUE GLAZED STEAK RECIPE

Steps:

• Pull steak from the refrigerator about 30 minutes before cooking. Season generously with Chicago Steak Seasoning, or your favorite steak rub, on all sides.
• In a small bowl, mix together the bourbon, barbecue sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, and tarragon until well blended.
• Heat a cast iron skillet over high heat with oil. Cook each steak for about 3 minutes on each side until a golden-brown crust forms and the internal temperature reaches your desired level of doneness. Remove from skillet and allow to rest for 5-10 minutes.
• Turn down the heat to medium and allow the skillet about 10 minutes to come down in temperature.
• Add butter to the skillet and allow to melt and deglaze the pan. Then, slowly pour the bourbon-barbecue mixture into the skillet, stirring to incorporate the leftover bits of steak.
• Pour heavy whipping cream into the mixture. Bring to a boil, stir, and then reduce heat to simmer for about 15 minutes. The glaze should thicken to a honey-like consistency. If not, you can add a little more cream and brown sugar.
• Add steak, one at a time, back to the pan and baste with the glaze. Remove from pan and serve immediately.

BOURBON STREET RIB-EYE STEAK

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.

BOURBON-GLAZED STEAK TIPS

Steps:

• Cut beef into 1-inch cubes. If using Top Blade Roast, make sure to cut away and discard the thick membrane that runs through the middle of the roast.
• Combine Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey, and ½ cup bourbon in a bowl or zip top bag. Add the steak tips and refrigerate overnight, or at least 4 hours.
• Heat a heavy based or cast iron skillet to medium-high heat. Spray with a little oil.
• Drain the excess marinade from steak tips and discard.
• Place steak tips in the hot skillet. Cook 5-7 minutes until color develops.
• Mix remaining bourbon and honey in a small bowl, then pour over steak tips to glaze. Continue cooking until glaze has caramelized and darkened to a rich brown color. The tips should have enough salt from the soy sauce, but you can taste them at this stage and add more salt if needed.
• Remove from heat, allowing 2-3 minutes to cool, then serve.

BOURBON-GLAZED SKIRT STEAK

Steps:

• In small saucepan on medium-high heat, brown shallots in 1 tablespoon butter.
• Reduce heat to low, remove pan from stove, add bourbon and then place saucepan back on stove.
• Cook for 10-15 minutes, or until reduced by about one third.
• Add brown sugar, mustard and black pepper and stir until bubbly.
• Turn off heat and stir in the remaining 2 tablespoons of cold, cubed butter, stirring constantly until well incorporated.
• Mix first 5 ingredients in gallon-size sealable storage bag, add steaks and shake well.
• Allow steaks to marinate in bag at room temperature for 30-45 minutes.
• Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes.
• Slice and serve with a drizzle of sauce; or leave whole and brush with glaze and put in preheated broiler for 4-6 minutes, or until desired look.

NY STRIP STEAK WITH ORANGE BOURBON GLAZE

Steps:

• Preheat grill to high and oven to 350 degrees F.
• In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
• In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.

KENTUCKY BOURBON STEAK BITES

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.

GRILLED BOURBON SKIRT STEAK

Steps:

• In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
• Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
• Preheat grill to medium-high heat.
• Remove stak from marinate, place on grill.
• Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
• Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut steak into thin slices, arrange on platter and serve.

BOURBON GLAZED SKIRT STEAK

Steps:

• Glaze Preparation: In small sauce pan on medium-high heat brown shallots in 1 tablespoon butter. Reduce heat to low, remove pan from heat, add bourbon and place sauce pan back on heat. Cook for 10-15 minutes or until reduced slightly, by about one-third. Add brown sugar, mustard and black pepper and stir until bubbly. Turn off heat and stir in the remaining 2 tablespoons cold cubed butter, stirring constantly until well incorporated. Steak Preparation: Mix first 5 ingredients in gallon-size storage bag, add steaks and shake well. Allow steaks to rest in bag at room temperature for 30-45 minutes. Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes. Slice and serve with a drizzle of sauce or leave whole and brush with glaze and put in pre-heated broiler for 4-6 minutes or until desired look.