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ATK's Bourbon Steak
Botch
Posts: 17,397
This sounded pretty good, when they made it on the show. I'm thinking it'd be much, much better with a much thicker steak, I made it with a $6 supermarket special and the brine, especially the worcester, just overpowered the steak. (I didn't use shallot as I forgot to pick one up, probably no biggie)
Bourbon Steaks
1 cup bourbon
1 cup warshyersister sauce
1 chopped shallot
2 minced garlic
2 tsp salt
2 tsp pecker
Combine, mix
Marinate 4 steaks in sealable bag, squeezing out air, for up to 24 hours in frig.
Remove, dry, brush with oil, more salt/pecker, both sides.
Grill, 6-8 minutes each side (gas), 125º. Rest 10 minutes on rack, under foil.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
Comments
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Did you grind a couple tsp's of your pecker?????
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Ha ha, I had to reread the recipe....ouchHeavyG said:Did you grind a couple tsp's of your pecker?????Visalia, Ca @lkapigian -
Now this made me chuckle!HeavyG said:Did you grind a couple tsp's of your pecker?????Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Difficult to snap pics when you’re dealing with a ground pecker! Oh well, the Cyclones won again!
I watched that that episode a while ago and had similar inclination. You think it’s worth a try on a bigger protein? -
After the obvious pain from the personally home grown special ingredient, I hope you used below bottom-shelf bourbon for this recipe.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
So, pecker in the marinade and in the dry rub? That's a lot of pecker!!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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Hmm, I just noticed that the recipe called for drying the steak after marinating, I didn't do that. Don't know if that would've made much of a difference or not.
I probably will try this again, either with a thicker steak, or less marinating time (plus, I don't drink bourbon and have a nearly-full bottle!)"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Why are you eating steaks with pecker? Or brushing them with it?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Geez, guys, I've been seasoning with "salt-n-pecker" in my posts for years now, how come I'm getting so much flak all of the sudden?
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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That’s what I call “ tube steak”
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