Applebee's Bourbon Street Steak

Okay, so this is not an original recipe, but when you grill it at 10° on a 400° grill, it adds certain flair, so here goes:


½ cup steak sauce                                                  2 tsp yellow mustard

¼ cup bourbon                                                      4 – 10 oz. beef rib steak, round steaks, or chuck steaks

2 tsps Cajun seasoning                                          Sautéed mushrooms and onion, for topping

1 Tbs honey

1. Make a marinade by mixing the steak sauce, bourbon, the 2 teaspoons Cajun seasoning, the honey and mustard. A.1. is the usual favorite for steak sauce, and you can use whiskey or brandy in place of the bourbon if you prefer. Put the steaks in a resealable plastic bag with the marinade and give them a quick massage, making sure the marinade is evenly distributed. Let the steaks sit for at least 4 hours in the fridge (marinating overnight will enhance the flavors and tenderize the meat).

NOTE: I used petite sirloin, A.1. and Jim Beam.

2. When you are ready to cook the steaks, preheat the broiler or light a charcoal grill. Line the broiler pan with foil or put a drip pan under the grill to catch the juices.

NOTE: I use propane this close to the Arctic Circle, and did not catch the juices.

Okay, the rest of the recipe is about discarding the marinade, seasoning the steaks with Cajun seasoning and making sure to let them rest for 2 to 3 minutes before serving. U the sautéed mushrooms and onions as steak toppers.

We loved the steak, served it with Blue Cheese Mashed potatoes, and steamed cauliflower. It was a great meal. This one is definitely a keeper, but next time we are going to try a different steak sauce from A.1. Any suggestions?

Until later…

Works Cited

Douglas, R. (2010). More of America's Most Wanted Recipes. New York: Atria.

Basting Sauce

One of the great things about grilling, whether in sub-zero temps or on a more moderate day, is that you get to try all sorts of wonderful basting sauces.  Here is one of mine:

3/4 cup olive oil
3/4 cup red wine (if you wouldn't drink it, don't use it)
1 T lime juice
1 clove garlic - mashed
1/3 cup finely chopped onion
1 tsp oregano
1/2 tsp thyme
1 T sugar
1 tsp salt
Black pepper

Mix all this together to use as a sauce as you grill. If your grill is really hot, be careful - the mixture of olive oil and red wine is delicious, but volatile. If you join me in grilling in arctic conditions, it helps to have a small side burner to keep the sauce warm. Otherwise you could actually stop the cooking process by slathering frigid sauce on cooking meat.

Later...