Grilling Tips for the Bourbon Steak Recipe
raising the bar liquors bourbon steak recipe
But first, while the wives were indoors preparing salads, Bill and I toasted with a small shot of the Four Roses on ice and a good cigar while grilling on his deck (nothing gets good college reminiscing going like a shot on the rocks). We heated the grill for 15 minutes – all of the burners on high. When we lifted the lid, we could actually see the heat. And that’s an important key to searing steaks on the grill.
Once it is good and hot, it is a great time to give the grill a little cleaning. Use a hard brush and clean it every time you grill. It’s also a good idea to oil the grill grates. Use a pair of long tongs and a wad of paper towels soaked in vegetable oil. Run the paper towels over the grill grates to get them nice and oiled. They might spark a flame and catch fire, but it’s okay. It burns itself out right away.
Now turn the burners down to medium-high. You don’t want to overcook the steaks too quickly before they get a good crust, so medium-high is perfect. Put the steaks on the grill and say hello Mr. Sizzle.
The idea is to cook the steaks about six to eight minutes on each side. But for a nice cross hatch, rotate them at about the four-minute mark. Remember, if you’re cooking on a gas grill, close the lid.
Check the steaks after about 12 minutes. Hold a steak upright with a pair of tongs and insert a meat thermometer in the thickest part of the steak. I like a good medium-rare temperature for this bourbon steak recipe, so I was looking for about 125 degrees.
It’s important to use a rack when removing the meat. Don’t let them sit in their own juices before eating. What’s the first thing you notice? That wonderful bourbon aroma and the unique golden color of the steak. Now let the steaks rest for about 10 minutes under foil to keep them warm.
Time to Eat
After the table was set and the wine was poured, it was time to eat. So juicy and delicious. You won’t believe the gorgeous flavor of the steak. It’s like everything that is wonderful about bourbon is infused with everything wonderful about steak. You’ll notice the caramel and smoky vanilla tones coming through, but it isn’t overly boozy.
A marinade can ruin a good piece of meat, but this one makes a perfect steak even better. Juicy, meaty, charred and sublime. The four of us had a great night and it was, in part, due to the delicious meal. Raising the Bar hopes you try our favorite bourbon steak recipe at your next special occasion.