Bourbon Marinated Ribeyes

Bourbon Marinated Ribeyes

This easy flank steak recipe uses a boozy bourbon steak marinade for tender, flavorful results every time. The marinade for this bourbon steak recipe is ready in about 5 minutes.

Just let the beef soak for at least an hour or up to a day for a marinated grilled flank steak your whole family will love.  easy flank steak recipe – a family favorite My grandmother, Myne, shared this easy flank steak recipe with me years ago in a “recipe book” that she wrote out by hand.

In it, were all of the recipes I’d grown up with like her Northern Neck crab cakes, espresso fudge sauce and homemade peach blueberry pie. She gave me the book as a Christmas present one year and I return to it often for many of my favorites, including this bourbon steak marinade, which came from my Great Aunt Betty.

Ingredients:

Steak:

3 Ribeyes

Chopped Parsley for garnish

Bourbon Marinade:

3 tbsp Minced Garlic

2 tbsp Cajun Blackening Seasoning

¼ cup Soy Sauce low sodium

1 tbsp Honey

2 oz Bourbon

Blue Cheese & Mushroom Cream Sauce:

2 cups Sliced Mushrooms

2 cups Heavy Cream

1 cup Crumbled Blue Cheese

2 tbsp Minced Garlic

2 oz Bourbon

Instructions:

In a bowl, mix together all the ingredients for the marinade and pour into a food safe bag or bowl. Lightly score the outside of your ribeyes so the marinade penetrates deeper, then place the steaks in the marinade. Seal and place in the fridge to marinate for 4 hours.

Preheat your grill to a medium high heat temperature (around 375F) for direct cooking. Pull your steaks out of the marinade and discard excess marinade. Add the steaks to the grill to cook for about 3 minutes per side or until they are 120F internal for medium rare.

Make sure to move your steaks around if they begin burning or pull them away from the heat. Once the steaks are cooked, pull them off and keep warm until ready to serve.

Kick up your grill to high heat (around 400F) and add a cast iron skillet with a little bit of oil. Add your sliced mushrooms first and let cook for about 7-8 minutes to sweat out the water making sure to stir frequently.

Once the mushrooms have sweat, add your minced garlic and let caramelize for 3-4 minutes. Deglaze the skillet with some bourbon and let simmer for 1 minute.

Finally, add your heavy cream to the skillet and let slowly simmer until the sauce has thickened (about 5-8 minutes) making sure to stir frequently.

Right before pulling off, add your crumbled blue cheese and mix together into the sauce and cook for 1-2 more minutes. Pull off and let cool.

Slice your steaks up, serve with the sauce, garnish with chopped parsley and enjoy!

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