There’s something magical about the smell of bourbon-marinated steak sizzling on the grill that takes me straight back to summer nights at my uncle’s backyard cookouts. He’d always have this secret marinade bubbling away in an old mason jar, and by the time those steaks hit the flames, the whole neighborhood would come sniffing around. That perfect balance of sweet bourbon, savory soy sauce, and garlic creates a steak so tender you could practically cut it with a fork. After years of tweaking his recipe (and maybe sneaking extra bourbon when he wasn’t looking), I’ve landed on this foolproof version that never fails to impress – whether you’re firing up the grill or using a trusty cast iron skillet.

Why You’ll Love This Bourbon Marinated Steak

Trust me, this isn’t just another steak recipe – it’s the one you’ll keep coming back to. Here’s why:

• The bourbon gives it this incredible depth of flavor that’s sweet, smoky, and just a little boozy (in the best way possible)
• Super simple to throw together – mix the marinade in one bowl, let the steak soak up all that goodness, then cook
• Works perfectly whether you’re grilling outdoors or using a pan on the stovetop
• Makes even budget-friendly cuts taste like they came from a fancy steakhouse
• The marinade tenderizes the meat so every bite melts in your mouth

Seriously, once you try this, regular grilled steak just won’t cut it anymore.

Ingredients for Bourbon Marinated Steak

Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need to create that unforgettable bourbon steak magic:

• 1 1/2 lbs (680g) steak – Ribeye or sirloin work best for that perfect balance of flavor and tenderness
• 1/4 cup bourbon – Use something decent but not top-shelf (save that for drinking!)
• 2 tbsp soy sauce – The salty backbone of our marinade
• 2 tbsp Worcestershire sauce – That secret umami kick
• 1 tbsp brown sugar – For just the right touch of sweetness
• 2 cloves garlic, minced – Fresh is best, none of that jarred stuff
• 1 tsp black pepper – Freshly cracked if you’ve got it

strong>1/2 tsp salt – To balance all those bold flavors

• 1 tbsp olive oil – For cooking (or use whatever high-smoke point oil you prefer)

That’s it! Simple ingredients that come together to create something truly special. Now let’s get mixing!

How to Make Bourbon Marinated Steak

Okay, let’s get down to business Making this Making this bourbon-marinated steak is easier than you think, but there are a few key steps that’ll take it from good to “holy cow, that’s amazing!” (pun totally intended).

Step 1: Prepare the Bourbon Marinade

Grab a medium-sized mixing bowl – nothing fancy, just something big enough to hold all those delicious ingredients. Pour in your bourbon (yes, it’s okay to take a tiny sip first), soy sauce, Worcestershire sauce, and brown sugar. Now whisk it like you mean it until that sugar dissolves completely. Toss in your minced garlic, black pepper, and salt, giving it another good stir. The marinade should smell incredible already – sweet, boozy, and savory all at once.

Step 2: Marinate the Steak

Here’s where the magic happens! Place your steak in a resealable plastic bag or shallow dish (I prefer gallon-sized bags because they’re easier to flip). Pour that gorgeous marinade all over the meat, making sure it’s completely coated. Now seal it up tight and pop it in the fridge. Here’s the important part – let it marinate for at least 2 hours, but overnight is even better. The longer it soaks, the more flavor it absorbs. Just flip the bag occasionally so every part gets equal love.

Step 3: Cook the Steak

When you’re ready to cook, pull the steak from the fridge about 20 minutes beforehand to take the chill off. Pat it dry with paper towels – this helps get that perfect sear. Heat your grill or skillet (cast iron works wonders) over medium-high until it’s smoking hot. Add your oil, then lay that steak down with confidence! Cook for 4-5 minutes per side for medium-rare (adjust time for your preferred doneness). Pro tip: use a meat thermometer – 130°F for medium-rare, 140°F for medium. Once it’s done, let it rest for 5 minutes before slicing. Trust me, this resting time makes all the difference!

Tips for the Best Bourbon Marinated Steak

Want to take your bourbon steak from good to “where has this been all my life?” good? Here are my tried-and-true tricks:

• Don’t reuse the marinade – It’s had its time with raw meat, so toss it after use. If you want extra sauce, make a fresh batch!
• Patience pays off – That overnight marinade isn’t just a suggestion. The longer it soaks, the deeper those flavors sink in.
• Room temp is key – Let the steak sit out for 20 minutes before cooking so it sears evenly instead of steaming.
• Rest like a pro – Those 5 minutes after cooking let the juices redistribute. Cut too soon, and they’ll all run out on your plate.
• Slice against the grain – Makes every bite melt-in-your-mouth tender, especially important with leaner cuts.

Follow these, and you’ll be the steak hero at your next cookout!

Serving Suggestions for Bourbon Marinated Steak

Now that you’ve got this gorgeous bourbon-marinated steak ready, let’s talk about what to serve with it! My absolute favorite is a pile of crispy roasted potatoes – that caramelized crust soaks up the steak juices beautifully. For something lighter, a simple arugula salad with shaved parmesan cuts through the richness perfectly. And don’t forget a crusty baguette to mop up every last drop of those incredible flavors!

Storing and Reheating Bourbon Marinated Steak

Got leftovers? Lucky you! Store any uneaten steak in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave – it’ll turn your masterpiece rubbery. Instead, warm slices gently in a skillet over medium heat just until heated through. This keeps that perfect texture and all those incredible flavors intact!

Bourbon Marinated Steak FAQs

I get asked these questions all the time when friends try this recipe – here’s everything you need to know:

Can I reuse the marinade?
Oh honey, no! That marinade’s been hanging out with raw meat, so it’s strictly one-time use. If you want extra sauce, whip up a fresh batch – it only takes minutes!

What if I don’t have ribeye or sirloin?
While those cuts work best, you can use others. Flank or skirt steak are great options – just slice them thin against the grain after cooking. Avoid super lean cuts though – they’ll dry out faster.

Can I make this without alcohol?
Sure thing! Swap the bourbon for apple juice or pineapple juice with a splash of vanilla extract. You’ll miss some depth, but it’ll still taste amazing.

Why pat the steak dry before cooking?
Those paper towels aren’t just for show! A dry surface means better browning. Wet meat steams instead of sears – and nobody wants gray steak.

How do I know when it’s done?
Stop guessing and use a meat thermometer! 130°F for medium-rare (perfect in my book), 140°F for medium. The steak will keep cooking as it rests too.

Nutritional Information for Bourbon Marinated Steak

Just so you know, these numbers are ballpark figures – your exact nutritional values might dance around a bit depending on your specific ingredients and portion sizes. This bourbon-marinated steak packs a protein punch while keeping carbs on the lighter side, making it a great option for those watching their macros. Always check your specific ingredients if you’re tracking closely!

Share Your Bourbon Marinated Steak Experience

Did your bourbon steak turn out as dreamy as mine? Snap a pic of that beautiful sear and tag me – I wanna see your masterpiece! And if you’ve got your own twist on the marinade, spill the beans below. Nothing makes me happier than seeing folks put their own spin on this family favorite.

Irresistible Bourbon Marinated Steak in 3 Simple Steps

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• Author: Christina R. Jones
• Total Time: 2 hrs 20 mins (includes marinating)
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A flavorful and tender steak marinated in bourbon, perfect for grilling or pan-searing.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs (680g) steak (ribeye or sirloin recommended)
• 1/4 cup bourbon
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil

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Instructions

1. In a bowl, mix bourbon, soy sauce, Worcestershire sauce, brown sugar, garlic, black pepper, and salt.
2. Place the steak in a resealable bag or shallow dish and pour the marinade over it.
3. Refrigerate for at least 2 hours, preferably overnight.
4. Remove steak from the marinade and pat dry with paper towels.
5. Heat olive oil in a skillet or grill over medium-high heat.
6. Cook steak for 4-5 minutes per side for medium-rare, or adjust to your preference.
7. Let the steak rest for 5 minutes before slicing and serving.

Notes

• For best results, marinate the steak overnight.
• Discard used marinade—do not reuse.
• Use a meat thermometer to check doneness (130°F for medium-rare).

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Dish
• Method: Grilling/Pan-searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (4 oz cooked steak)
• Calories: 350
• Sugar: 3g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 100mg

Keywords: bourbon steak, marinated steak, grilled steak, bourbon marinade