Grilled Bourbon Steak Recipe

It’s grilling season, and I couldn’t be more excited! Make this a complete meal by serving this steak with some delicious grilled sides like grilled corn, grilled vegetable kabobs and watermelon for your next BBQ.

Ingredients Needed

This grilled bourbon steak recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your steak marinate for 1-4 hours, then you are on your way to juicy, flavorful ribeyes! Check out the recipe card at the bottom of the post for exact measurements.

Ribeye Steaks: Choose ribeye steaks with plenty of marbling. This will ensure that they are nice and tender after being cooked. If you want to know about other cuts of meat and substitutions, see my post about that here. Bourbon Whiskey: Any brand will work to add flavor and break down the enzymes in the meat, yielding a tender, juicy steak! Brown Sugar: Balances the tanginess of the bourbon, vinegar, and Worcestershire sauce with a hint of sweetness. Apple Cider Vinegar: Adds bright flavor and also helps to tenderize the meat. Worcestershire Sauce: Includes a blend of vinegar, garlic, chiles, molasses and more for a wonderful umami taste. Garlic: 3 cloves of freshly minced garlic will infuse the steak with savory flavor. Salt and Pepper: To taste!

How to Make Grilled Bourbon Steak

Grilled bourbon steaks are really simple to make, and they are loaded with a big punch of flavor! Just be sure to plan enough time for the marinating and resting time. You will want to make these grilled ribeye steaks all season long!

In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container. In the Freezer: You can either wrap your steak in plastic wrap or keep it in an airtight container. It will stay good for up to 2 months. Reheating: First, thaw your steak overnight in the fridge. Next, let it sit at room temperature for 30 minutes. You can then warm it up in a skillet until internal temperatures reach at least 120 degrees Fahrenheit.