Sugar and Bourbon Steak


Steak night by HR

Craving for a good steak for dinner tonight? I recently tried this great and easy recipe: Sugar Steak with Bourbon from Amanda  (Amanda & Merrill) at Food52.

Steak fiesta by HR

The recipe called for bourbon as part of the steak marinade. I know. You’re probably thinking about the strong aroma of that potent liquor. No worries. Once the steak is cooked you’d only end up with a tender, juicy, sweet, and savory steak sans the bourbon scent.

I adjusted the recipe slightly to serve dinner for two instead of for three to four people.


  • I went with 3/4 pound of rib eye (instead of flank steak as the recipe suggested)
  • Two tablespoon of light brown sugar
  • Three tablespoon of bourbon
  • I used a pinch of cayenne pepper and chili pepper for an extra kick 😉 (instead of red pepper flakes)
  • Kosher salt

Here’s how I did mine:

As suggested by the recipe, I mixed the bourbon, sugar, cayenne pepper, chili pepper, and salt in a bowl and rubbed it on the steak. I transferred the steak and its marinade into a ziplock bag and let it sit in the fridge for two hours. Then I broiled it for about 7—8 minutes on each side until the temperature reached 150 degrees Fahrenheit for medium well (instead of medium rare). I followed Amanda’s suggestion for the 4—6 inches tray distance from the broiler.

I served the steak with sweet corn-pickled sweet and spicy pepper-roasted artichoke salad, slices of heirloom tomato drizzled in olive oil and balsamic vinegar, and celery root potato puree. What a fantastic dinner!

Buon appetito and thanks for stopping by.

Cooking inspiration for this entry came from:

Sugar Steak with Bourbon by Amanda (Amanda & Merrill) at Food52

Celery Root Potato Puree by Anne Burrell at Food Network

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