Bourbon Marinated Ribeyes

Bourbon-marinated ribeye steaks are a flavorful and indulgent dish that combines the rich flavors of bourbon with the juicy tenderness of ribeye steak.

To make bourbon-marinated ribeyes, start by mixing together a marinade of bourbon, soy sauce, brown sugar, garlic, onion powder, Worcestershire sauce, and black pepper. Place the ribeye steaks in a large resealable bag and pour the marinade over them, ensuring they are well coated. Marinate the steaks in the refrigerator for at least 4 hours, or overnight for best results.

When you’re ready to cook the steaks, preheat your grill to high heat. Remove the steaks from the marinade and pat them dry with paper towels. Season the steaks with salt and pepper.

Grill the steaks over high heat for about 4-5 minutes per side for medium-rare, or longer if you prefer your steaks more well done. Remove the steaks from the grill and let them rest for a few minutes before serving.

Serve the bourbon-marinated ribeyes with your favorite side dishes, such as mashed potatoes and green beans, for a delicious and satisfying meal. The bourbon marinade adds a rich and complex flavor to the steaks, making them a standout dish for any occasion.

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.


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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




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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