One Bourbon…Just in Time for Derby Day

Jerri Green with an excellent Derby Day suggestion on how to have your whiskey and eat it too.
Text And Photo By Jerri Green

Derby day is almost here. This means women in Kentucky has started  looking for silly hats, horse gamblers are speculating on their bets, and the rest of us celebrate by finding a reason to kick back a few bourbon drinks. (Well, maybe not this pregnant lady, but some people will.) And sure you can have your traditional mint julep while you admire the bluegrass and thoroughbreds, but may I make a suggestion for you meat eaters out there – have your whiskey and eat it too.

Sound too good to be true? Well, I marinated a super sized steak for my carnivore husband recently with a recipe that I found in his favorite cookbook, Weber’s Real Grilling, called Bourbon-Barbecued Rib-Eye. (Per usual I tweaked the recipe a bit.) He happily grilled and devoured it once I had it prepped. Here is what you will need for your own whiskey soaked slab of meat.

One Bourbon…Just in Time for Derby Day

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• Author: Jerri Green
• Total Time: 2 hours 25 minutes
• Yield: 1 1x

Description

Savor the flavors of Derby Day with this Bourbon-Barbecued Rib-Eye, a whiskey-infused steak that’s perfect for meat lovers.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. In a medium-sized bowl, combine the bourbon, ketchup, olive oil, soy sauce, minced garlic, Tabasco sauce, salt, and pepper to create the marinade.
2. 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.
3. Place the sealed bag on a plate and refrigerate for at least 2 hours, or overnight for more intense flavor.
4. Preheat your grill to medium-high heat.
5. Remove the steak from the marinade and let any excess drip off. Discard the marinade.
6. 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).
7. 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

Find it online: https://honestcooking.com/one-bourbon-just-in-time-for-derby-day/

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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