Bourbon Pepper Steak Recipes

Steps:

• Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
• Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
• Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
• Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

Steps:

• Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.;

Steps:

• Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

Steps:

• Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
• Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
• Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.

Steps:

• "Rub".
• Mix together the black and white pepper, paprika, garlic powder, and salt in a small bow.
• Sprinkle the rub generously on both sides of the steaks and press it into the meat.
• Cover and let sit, turning occasionally for up to 2 hours at room temperature or overnight in the refrigerator.
• If refrigerated, remove the steaks from the refrigerator 30 minutes before grilling.
• "Steak Sauce".
• Put the stock in a small saucepan over high heat and boil until reduced by half.
• In a small bowl, stir the cornstarch into the bourbon.
• Remove the stock from the heat and whisk in the mustard, tomato paste, cornstarch mixture, and Tabasco.
• Taste and season with salt.
• Set aside.
• "Wood Chips".
• Soak wood chips in water for 30 minutes and drain well, (you can add spices or herbs, mesquite, hickory, alder, apple, and pecan. Woody herbs such as rosemary, oregano, thyme, and dried basil stems can be used on their own or blended. Sometimes herbs can be purchased in a bag the size of a tea bag, for a mess free addition to a fire).
• If using on a charcoal grill, add them directly to the coals while the food cooks, timing the addition so the flavor of the smoke enhances but does not dominate the steak.
• If using a gas grill use a small, vented metal smoker box into which the soaked chip may be put for placing directly over burners.
• You can also make a small packet of chips using heavy-duty aluminum foil. Perforate the top of the packet with a fork an place the packet directly on the burners.