One Bourbon…Just in Time for Derby Day
- Total Time: 2 hours 25 minutes
- Yield: 1
Description
Savor the flavors of Derby Day with this Bourbon-Barbecued Rib-Eye, a whiskey-infused steak that’s perfect for meat lovers.
Ingredients
for the marinade:
- 1/4 cup (60 ml) of bourbon
- 2 tblsp of ketchup
- 1 tblsp (15 ml) olive oil
- 1 tblsp (15 ml) of soy sauce
- 2 minced garlic cloves
- several dashes of tabasco sauce
- salt and pepper
for the rest:
- 1 thick bone-in rib-eye
- 1 tblsp (15 ml) of olive oil
- 1 tsp of paprika
- a bit of salt and pepper
- chopped parsley
Instructions
- In a medium-sized bowl, combine the bourbon, ketchup, olive oil, soy sauce, minced garlic, Tabasco sauce, salt, and pepper to create the marinade.
- Pour the marinade into a resealable plastic bag and add the rib-eye steak. Seal the bag, removing as much air as possible, and massage the marinade into the steak until well coated.
- Place the sealed bag on a plate and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and let any excess drip off. Discard the marinade.
- Grill the steak for about 5 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Remove the steak from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- For a more intense flavor, marinate the steak overnight.
- Serve with a side of grilled vegetables or a fresh salad.
- This dish pairs well with a glass of bourbon or a mint julep.
- Ensure your grill is hot before placing the steak on it to achieve a good sear.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
Hey, it might not be your traditional way to enjoy the derby, but I guarantee your carnivore will enjoy it more than a sweet drink from a silver cup or a silly hat. That’s not to say you couldn’t eat it with a whiskey in a big hat either…to each his own.
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Frequently Asked Questions
How long should I marinate the steak, and does it make a difference?
Marinate for at least 2 hours in the refrigerator, but overnight delivers more intense flavor from the bourbon, ketchup, soy sauce, garlic, and Tabasco marinade. The longer rest is worth it if you have the time.
Why does the steak rest for 5 minutes after coming off the grill?
The rest lets the juices redistribute through the meat before slicing — if you cut into the rib-eye immediately, the juices run out and the steak is drier. Five minutes is all it takes for a thick bone-in rib-eye.
What internal temperature should I aim for?
I target 130°F (54°C) for medium-rare after grilling about 5 minutes per side on a medium-high heat grill. Pull the steak slightly before your desired temperature since it will continue to cook a degree or two while resting.
I really like this marinade!
GREAT article!! It looks amazing :)