How to make Southern Bourbon Street rib-eye steak

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There's an effective way to get lots of flavor on the table without a lot of fussing or messing with a dish: marinade. Using a marinade, as in the recipe below, infuses any dish you're making with tons of flavor. As long as you have the time to let it sit in the fridge, it requires very little work.
In addition, the marinade for this rib-eye steak is so delicious. It does use just a little bit of bourbon, but don't worry about it if you're not that into alcohol. The flavors of the marinade will penetrate the steak but the liquid gets patted off just before the steak hits the grill. The bourbon taste isn't completely overpowering, either. It's just enough to let you know it's there but not enough to take over the entire dish. The other flavors of the marinade come in as well to make it just perfect.
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Cooktop Cove
Southern Bourbon Street Rib-Eye Steak
4
2 hours
10 minutes
2 hours, 10 minutes
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon hot sauce
1/2 teaspoon ground black pepper
2 rib-eye steaks, bone-in and about 1 1/4 pounds each
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl whisk together the bourbon, ketchup, olive oil, soy sauce, white wine vinegar, garlic, hot sauce and black pepper.
Place the steaks in a large resealable bag and pour the marinade over them.
Rub the marinade into the steaks a little bit to ensure they are completely coated. Place in the refrigerator for at least 2 hours, turning occasionally.
Remove steaks from the refrigerator 30 minutes before you want to cook them. Take them from marinade and set aside the marinade in a separated bowl. Let the excess drip off, and pat the steaks dry.
Preheat a large skillet to high and cook the steaks for 8 to 10 minutes, depending on your temperature preference. While you are cooking, keep adding the marinade and flipping only once.
Allow the steaks to rest for 5 minutes before serving.
ProTip: In a small bowl combine the paprika, 1/2 teaspoon of kosher salt and 1/4 teaspoon freshly ground black pepper and rub this mixture into the steaks before you cook them.
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