Eat Your Meat

STEAK NIGHT! What more needs to be said? Oh who am I kidding, I'll say more. We recently got a Groupon to a local butcher, Moody's. We picked up a bunch of fun stuff like sausages, bacon, and the lovely ribeye steaks this post centers around. Just to try something different, I decided to soak our lovely cuts in a bourbon marinade overnight before cooking. Hey, if it's good enough for Eddie Merlot's then it's good enough for me (and oh is it good). This recipe, our fifth of the year, can be found here on Allrecipes.

The Recipe

Bourbon Marinade

1 Cup Water

2/3 Cup Bourbon Whiskey

1/2 Cup Soy Sauce

1/4 Cup Brown Sugar

3 Tablespoons Worcestershire Sauce

2 Tablespoons Lemon Juice

Combine all the ingredients in a bowl, put in a zip-top bag with the steaks, and marinade overnight. To cook the steaks, I decided to pan-sear and then finish in the oven. To do this, place a cast iron pan in the oven and heat it to 500 degrees. Remove the pan once the oven reaches temperature and heat your pan on the stove on high for 5 mins. This will get the pan crazy hot and allow you to get that delicious sear on the outside of the meat. Prepare your steak by removing it from the bag and shaking any extra marinade off the meat. Place on a plate and rub a little canola oil on it and then season with salt and pepper (both sides, please!). Stick that steak on your pan after your 5 mins are up. Leave it for 30 seconds, then turn it over to cook other side for 30 seconds too. Once this is done then put the whole pan back in the oven for 2 or 3 mins, then flip and do another 2 or 3 mins on the other side (cooking time will be longer or shorter depending on the thickness of your meat and how done you want it). Once it's done cooking rest it on a plate, loosely covered with foil, for 5 mins.

End Results and Final Thoughts

It's steak, and I love steak. Of course it was good. The marinade was a little different than what I remember the one at Eddie Merlot's tasting like, but still good. I'll probably make it again sometime, but not right away. It's just really hard to beat the flavor of a perfectly cooked, well seasoned steak. I don't always need the extra flavors of a marinade or toppings (blue cheese with onion straws, preferably... or sauteed mushrooms and bacon). This was a good once in awhile recipe, but won't be a standard thing. So for now I'll just tuck this recipe away as a good one and leave it there for awhile. We also made some rosemary potatoes and asparagus to go with our lovely steak, so we had an excellent meal. We don't have steak very often, so those slabs of meat hit the spot. And look at the size of them! It was easily two meals for me and more like three meals for Leslie. Gotta love when you can have good leftovers!

That's really all I have to say about this recipe, but let me leave you with this helpful chart for the next time you're cooking beef. Combine this knowledge with a probe thermometer and you'll (hopefully) never overcook your dinner again.

Taken from Mirepoix Au Gras on Wordpress

Thanks for reading and we'll see you next time!