How to make Southern Bourbon Street rib-eye steak

Print this recipe
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.
Advertisement
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.
Advertisement
Resources
Print this recipe

These recipes are perfect for when you're craving some good old-fashioned comfort food!
March 28   ·  
Advertisement
These delicious, cinnamon-sweetened delights add the perfect balance of comfort and coziness to a sleepy Sunday morning.
March 27   ·  
March 27   ·  
A true dump and go chicken dinner that the whole family will love? This is it.
March 14   ·  
How do you go about achieving that balance of taste and low-effort?
March 23   ·  
March 16   ·