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  1. #1
    Apprentice
    Join Date
    Jul 2004
    Location
    Oxford, U.K.
    Posts
    38

    Bourbon and steak

    I want to do a steak in bourbon and I want to know if I should put the steak in a dish and let it soak it up all night, or should I coat it as a glaze as I go along (bearing in mind I will be cooking it on a griddle so I will have access to constantly coat it)
    Also which bourbon would you gentleman recomend is the best one to use out of my current selection: BT, ORVW 10yo and WT 8yo? Many thanks.

  2. #2
    The Boss
    Join Date
    Jan 2000
    Location
    Northern CA
    Posts
    2,664

    Re: Bourbon and steak

    I usually marinate the steak in bourbon for a few hours. The length of time you marinate is of course subjective, so expirement. As far as which bottling to use, which do you most like to drink? Use that one.

    Be very careful using bourbon as a glaze, particularly when grilling. You might not be able to see an alcohol flame burning.

  3. #3
    Apprentice
    Join Date
    Jul 2004
    Location
    Oxford, U.K.
    Posts
    38

    Re: Bourbon and steak

    Many thanks, and I shall let you know the results.

  4. #4
    Guru
    Join Date
    May 2003
    Location
    Moscow Mills, MO
    Posts
    2,507

    Re: Bourbon and steak

    You could use an old smalltown Missouri recipe which I would only recommend using with a frozen steak:

    Take steak from freezer, unwrap from freezer paper and hold over bowl.
    Pour bourbon over steak catching the drippings in bowl.
    Put steak back in freezer paper and put back in freezer.
    Drink drippings.
    Repeat as often as needed.

    Come to Missouri, where the cooking is awful, but the cooks are very happy.

  5. #5
    Connoisseur
    Join Date
    Jan 2004
    Location
    Baldwin, Maryland
    Posts
    635

    Re: Bourbon and steak

    I beginning to wonder about the Dr. Bourbon-stein.

  6. #6
    Guru
    Join Date
    May 2003
    Location
    Moscow Mills, MO
    Posts
    2,507

    Re: Bourbon and steak

    Hey, I resent that! Doctor Bourbonstein's Monster was a completely vegetarian amalgamation with hints of garlic and oregano derived from the used pasta sauce jar, not beef.

  7. #7
    Advanced Taster
    Join Date
    Jul 2004
    Location
    Maple Valley, WA
    Posts
    158

    Re: Bourbon and steak

    I just recently bbq'd a steak I had marinated for about 4 hrs in WT 101 - It was very good. Next time I am going to marinate it for at lest 48 hrs, then burn it.

    BTW, watch out for the nice blue flame when you plop that baby on the grill



  8. #8
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Re: Bourbon and steak

    It smelled of decomposing flesh, but went down pretty smooth

  9. #9
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,610

    Re: Bourbon and steak

    It smelled of decomposing flesh, but went down pretty smooth.
    Wow, what a coincidence. That's the first sentence of my new novel.

  10. #10
    Connoisseur
    Join Date
    Nov 2003
    Location
    Birmingham, AL
    Posts
    540

    Re: Bourbon and steak

    We recently had a restaurant friend cook us up some elk tenderloin in various dishes. (We hate being the test kitchen, ya know. ) To return the favor, I brought out my open Pappy 23. Of course, no marinadin' was happenin' but some seranadin' maybe occurred. The 23 was so good with elk carpaccio, tenderloin with raspberry sauce, and on and on.

    I'm gonna have to now try my hand at marinating some elk (with something not so esoteric as Pappy 23). Can't be any better than just drinkin' the booze while eating the beast, though.

 

 

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