We have an institution in Indy by the name of St. Elmo's. They have the finest steaks I've ever had. I've been to places on top ten lists like Bones in Atlanta. They're great but I prefer St. Elmo's. Call it hometown bias if you will, but it's one of Peyton Manning's favorite places too. And, ole Number 18 just isn't a slouch when it comes to great places to eat.
That being said, our budget just doesn't allow St. Elmo's on a regular basis. Maybe once a year. So, if I want steak, I've got to fix it. Now, when it comes to steak, my favorite is a cast iron skillet heated about as hot as you can safely get it with the steak seasoned with a bit of salt and pepper and a lot of Worcestershire sauce tossed in and left long enough to create a decent sear on the outside with the inside nice and rare. YUM. Well, steak isn't Connie's favorite. So, when we do have it I try and do it up a bit so he's not just eating a slab of beef. Our usual is a nice blue cheese crust. We do that a couple of times a year and thoroughly enjoy it.
Now, since I'm trying to clean out the freezer for party space, I was pretty anxious to get the two rib-eyes out of there. What to do with them. On Foodbuzz I came across a recipe from Liv Life for Bourbon Marinated Steaks. It was pretty similar to the marinade recipe I've used for years for pork tenderloin. I got my recipe from Back Home Again. That's a cookbook from the Indianapolis Junior League. It's probably my favorite cookbook of all time. And, it's finally back in print if you're looking for a great gift to give yourself or someone else. This marinade had the normal suspects with an additional slug of mustard, a bit of Worcestershire and some slice onion.
What did we think? Very good. I'll make this again and may even try it on the pork tenderloins. My guess is it'd also be great on chicken.
Bourbon Marinated Steak
1/4 c bourbon
2 T packed dark brown sugar
1/4 c low sodium soy sauce
2 T spicy mustard
1/4 c sliced onions
1 t worcestershire sauce
salt and freshly ground pepper
Mix marinade ingredients and marinate steaks for about 2 hours before grilling. Note in the photos how easy it is to measure out 1/4 c of sliced onions when they're added to a measuring cup that already contains 1/2 c of liquid.
When you pour the marinade on the steaks, IF you put marinade on the already cooked side, make sure you flip the steak again to cook the marinade on that side. The last thing you want is marinade from raw meat sitting on cooked meat...
We served our steak with some really crispy onions.
adapted from Liv Life