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.