Zutaten für Kentucky Rib Eyes
- Rib Eye Steaks
- 1/4 cup Bourbon
- Soy Sauce
- 2 tablespoons Dijon Mustard
- Onion
- Dark Brown Sugar
- Kosher Salt
- Worcestershire Sauce
- Fresh Ground Black Pepper
- 2 cloves Minced Garlic
- 1/2 cup (1 stick) Unsalted Butter, softened
- Green Onion
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Zubereitung von Kentucky Rib Eyes
- In a medium bowl, whisk together the bourbon, soy sauce, Dijon mustard, chopped onions, brown sugar, salt, Worcestershire sauce, black pepper, and minced garlic.
- Place the rib eye steaks in a shallow dish and pour the marinade over them, ensuring they are fully coated.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the steaks to marinate thoroughly.
- Preheat your grill to medium-high heat.
- Remove steaks from marinade and pat dry with paper towels.
- Season one side of each steak generously with salt and freshly ground black pepper.
- Place the seasoned side of the steaks on the preheated grill.
- Grill for 4-5 minutes per side for medium-rare, or longer to reach your desired doneness. Before flipping, season the top of the steaks with salt and pepper.
- Remove the steaks from the grill and let them rest on a serving platter for 5-10 minutes before slicing.
- While the steaks rest, prepare the bourbon butter (see instructions below).
- Top each steak with 1 tablespoon of bourbon butter and serve immediately.
- ---Bourbon Butter Instructions---
- Let the butter come to room temperature. In a food processor, combine the softened butter, bourbon, brown sugar, parsley, and garlic powder.
- Process until smooth and creamy.
- Transfer the mixture to a sheet of parchment paper and shape it into a log about 2 inches in diameter.
- Wrap tightly in the parchment paper and freeze until firm. Slice into 1-tablespoon portions as needed.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
131 g
Zucker
235g
Fett
470g
Kohlenhydrate
22g
