Smoked Bourbon Steaks

These steaks do especially well with a reverse sear method that starts on the smoker. Bourbon + smoke = yum.

The amount of the marinade are enough for 1-2 decently sized steaks. Increase the volumes as needed.

Rib-eye steaks are the ideal steak for this preparation.

Ingredients Directions

  • 1/4 cup of drinkable bourbon
  • 2 tbsp of Worcestershire sauce
  • 2-3 cloves of garlic, crushed
  • Salt
  • Black pepper
  • Splash of water if needed.

  1. Mix the bourbon, Worcestershire sauce, garlic, salt, and black pepper and place into a large Ziploc bag.
  2. If smoking and reverse searing, pull the steaks from the marinade and start cooking.
  3. Moist meat is good for smoking, patting the meat dry first is only necessary for immediate grilling.
  4. Smoke mean until internal temperature reaches about 120º F
  5. When close to temperature start preheating the grill.
  6. Remove from the smoker and set aside for about 10 minutes while the grill reaches final temperature.
  7. Sear the steak(s) on each side, set aside to reset then serve.

Notes

I've cut down the bourbon slightly to.. save bourbon. The steaks need to marinate for at least 4 hours, but overnight is great.

Original Recipe

  • America's Test Kitchen / Cook's Country

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recipes/smoked_bourbon_steaks.txt · Last modified: 2021/06/19 14:32 (external edit)

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