- 4 tablespoons of Dijon Mustard
- 3 tablespoons of Light brown sugar
- 1 tablespoon of Molasses
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Orange juice
- 6 tablespoons of Bourbon
- 4 T-Bone Steak
- 2 tablespoons of Kosher salt
- 1/4 tablespoon of Black pepper
- 1/4 cup of Vegetable oil
The T-Bone steak is a very exceptional cut of beef. It’s a combination of the tenderloin and the New York strip steak, two astonishing cuts of beef. When the bone is attached to the meat, it will make it much more flavorful and juicier.
Adding alcohol to steaks will elevate it and give it a unique touch and flavor, the choice of which alcoholic drink to add is based on the fat content of the meat you are using, as fat means flavor in most cases. Thus, the high-fat content of the T-Bone steak allows it to pair nicely with Bourbon to accentuate both of their unique flavors.
Combining the Bourbon with this exceptional steak will give it a slightly sweet taste and add to the complexity of the steak’s flavor profile.
The Bourbon glaze will take the steak from a usual T-Bone steak, which everyone can serve, to a unique delicacy that will impress its tasters.
The sweet tastes that the Bourbon adds will counterpoint the savoriness of meat and will pair nicely with the smokey flavor given by the grill.
You can experiment with different cuts of beef and alcoholic beverages until finding the most suitable combination for you.
by Jon in ON @ flickr
Grab a large mixing bowl, then put the Dijon mustard, light brown sugar, molasses, Worcestershire sauce, orange juice, and bourbon and mix until well combined.
Set the mixture aside for now
Preheat the grill to medium.
Place the steak on a tray, then pat it dry with a paper towel.
Coat the meat evenly with olive oil, then sprinkle on it the kosher salt and black pepper.
Place T-bones on the hottest part of the grill using kitchen tongs.
Turn the steak over every minute; if it sticks to the grill, wait another minute. If the flames start leaping out, pour some water over it using a squirt bottle.
Carefully insert a steak thermometer in the meat, make sure it’s not too close to the bone, or it will give you a false reading.
When you are 10° away from the desired temperature, transport the steak to the coolest area of the grill.
Coat the steak evenly with the Bourbon glaze you made earlier using a sauce brush, then cover the grill and let it cook for an extra 5 minutes.
Transport the T-bones from the grill to the serving plates and let them rest for an additional 5 minutes before serving it.
Enjoy your delicious meal.