Marinated Bourbon Steak

An Agreeable Subject

At times food photography can be a joy. The subject sits there still and without objection.  It can easily be moved to various settings, with light falling on it at different angles. When there is nothing to get cold and no one waiting at the table, hungry and ready to eat, I love photographing what I create in the kitchen.

At other times, the challenges involved in photographing dinner can be frustrating. Fresh off the grill this Bourbon Marinated Steak was beautiful, the aroma tantalizing.  Eager to share this simple recipe in time for Derby Day I took the steak from the grill near twilight on a cloudy evening and did my best to get a decent shot before the steak got cold and my diners rebelled.

A Good Choice

I wish I could say I knew enough about photography that you could see my success.  Gladly I am a little better at choosing recipes than camera settings for low light situations. What I can say is that the steaks were delicious, with a flavor hinting at bourbon’s oaky complexity without being overpowered by it’s strength.

Serve these delicious steaks as a main course or slice them thin and serve them on little Rosemary Biscuits as a hearty appetizers that gives a nod to the Bluegrass State.

Marinated Bourbon Steak

(From an old magazine clipping of unknown origin)

½ cup bourbon

2 Tablespoons lemon juice

2 teaspoons brown sugar

½ teaspoon cracked black pepper

2 (1-inch) beef top loin strip steaks (about 1½ lbs)

In a shallow pan, stir together the bourbon, lemon juice, brown sugar and cracked black pepper until the sugar is dissolved.

Add the steaks to the dish, turning to completely coat in the marinade. Cover and refrigerate for at least 4 hours, turning occasionally.

When ready to cook, remove steaks and discard marinade.

Grill over hot coals (around 425F) with lid down for 7 to 8 minutes on each side or until  done as desired.

Serve as is or slice and serve sandwiched on small Rosemary Biscuits.

Enjoy!