bourbon steak glaze recipe
Most of the alcohol will bubble away leaving the steak to soak up the sweet oak and molasses flavors. Drain the excess marinade from steak tips and discard.
New York Strip Steaks With Bourbon Steak Sauce Williams Sonoma Taste Steak Sauce Main Course Recipes Recipes
Heat a large cast-iron skillet over medium-high heat.
. Place steaks in bag remove as much air as possible ad seal it. Ingredients 1 cup water ⅔ cup bourbon whiskey ½ cup soy sauce ¼ cup packed brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons lemon juice 4 6 ounce beef rib-eye steaks. Reduce heat to low and simmer for 5 minutes.
Cook stirring occasionally until the liquid reduces to about 12 cup 15 to 20 minutes. Then reduce to medium and heat until mixture thickens. Bourbon glaze is a reduction of bourbon whiskey mixed with flavorings such as pineapple juice brown sugar and molasses.
Reduce heat to low remove pan from stove add bourbon and then place saucepan back on stove. Cook for about 5 minutes turning frequently to cook on all sides. Step 2 Use to baste meat especially chicken or salmon while cooking.
Mix remaining bourbon and honey in a small bowl then pour over steak tips to glaze. In this fast and fancy recipe cubes of marbled New York strip steak are seared in a hot skillet then finished with sweet brown sugar and a drizzle of bourbon. Cook ham slice in hot oil in a large skillet over medium-high heat 2 minutes on each side or until lightly browned.
It only takes a few minutes to prepare the maple bourbon glaze. Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Pineapple juice dark brown sugar water soy sauce cayenne pepper and 7 more.
Season generously with Chicago Steak Seasoning or your favorite steak rub on all sides. Place slices on individual plates and top with bourbon sauce. In a small bowl mix together the bourbon barbecue sauce Worcestershire sauce brown sugar onion powder garlic powder and tarragon until well blended.
Remove from heat and taste. Place bag in refrigerator for at least two hours and up to eight hours flip the bag every few hours if possible. Add in orange slices remove as much air as possible and place bag on a plate in case of leaks.
Place steak on a grill rack or broiler pan. The glaze should be thick and will take less than 10 minutes to prepare. Simply boil the water and sugar in a small saucepan until it begins to caramelize remove from heat and add the rest of the ingredients to finish the glaze.
Place steak tips in the hot skillet. Once hot remove the steak pieces from the marinade and put in the frying pan. Cook until the glaze has caramelized and darkened to a dark brown color.
Add brown sugar mustard and black pepper and stir until bubbly. After the steak is browned on all sides pour the remaining marinade over the steak pieces. Whisk the remaining ingredients together in a small bowl.
Combine steak and remaining ingredients in a large zip-top plastic bag. Cut slice into serving-sized pieces. Mix all ingredients except orange slices in a small bowl.
Set aside 13 cup of the marinade and leave at room temperature. While steak is grilling remove a small amount of glaze and mix with cornstarch. How to Glaze a Steak.
Cook 5-7 minutes until color develops. Rub steaks with dijon mustard. Cook 8 minutes on each side or until desired degree of doneness.
2 Simmer stirring regularly for about 20-25 minutes until the glaze reduces to about 13 of its original volume. Marinate the steak. For a finishing touch sprinkle on chopped fresh parsley before serving.
Remove steak from bag reserving marinade. Bring to a boil then immediately lower the heat so the mixture bubbles gently. In a medium bowl combine Cajun seasoning cayenne salt pepper and 2 tablespoons canola oil.
Cook 9 minutes or until bourbon sauce is slightly thick stirring sauce and turning ham occasionally. Combine the first 7 ingredients in a resealable plastic food storage bag. Pull steak from the refrigerator about 30 minutes before cooking.
Place steaks in a zip top bag and pour remaining marinade over them. This versatile glaze can be prepared in advance and stored in the refrigerator until ready to be used. It should coat the back of a spoon and will thicken a little more as it cools.
Whisk the remaining ingredients together in a small bowl. Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag. Cook for 1015 minutes or until reduced by about one third.
My whiskey glaze sauce packs a balanced sweet and deep smoky flavor. Cook steaks until browned and cooked to desired doneness about 3. 1 Combine all the glaze ingredients into a small pot and bring to a simmer over medium heat.
Allow steak to rest on a platter or cutting board for 10 minutes while preparing the glaze. Rub mixture on both sides. Directions Step 1 In a medium bowl combine bourbon brown sugar ketchup Worcestershire sauce vinegar lemon juice garlic and.
Bourbon Glaze It Is a Keeper. Flip steak over a few times to coat with marinade. Transfer steaks to heated skillet two steaks at a time and add 1 tablespoon butter.
In small saucepan on medium-high heat brown shallots in 1 tablespoon butter. Add to the rest of glaze and heat to medium highhigh in a small saucepan to simmer for 3-5 minutes. Stir mixture and bring to a boil over medium-high heat.
Seal and marinate in refrigerator 15 minutes. Directions Preheat grill to high and oven to 350 degrees F. Reduce heat to medium-low and add bourbon mixture.
Continue cooking until glaze has. Combine the first 10 ingredients in a small sauce pan.
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