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Perfect Grilled Bourbon Steak Recipe with Easy Herb Garlic Butter

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A rich, smoky bourbon-marinated ribeye steak grilled to perfection and topped with a luscious herb garlic compound butter. This recipe is quick, easy, and perfect for backyard BBQs or special dinners.

Ingredients

Scale
  • 1/2 cup bourbon (e.g., Maker’s Mark)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 ribeye steaks, about 1-inch thick
  • Salt, kosher or sea salt, to taste
  • 6 tablespoons unsalted butter, softened
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon lemon zest
  • Pinch of salt and black pepper

Instructions

  1. Mix the Bourbon Marinade: In a medium bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, smoked paprika, and black pepper until the sugar dissolves (about 3 minutes).
  2. Marinate the Steaks: Place ribeye steaks in a large zipper bag or shallow dish. Pour marinade over steaks, ensuring they are fully coated. Seal and refrigerate for 1 to 4 hours.
  3. Prepare the Herb Garlic Compound Butter: Combine softened butter, minced garlic, parsley, thyme, lemon zest, salt, and pepper in a small bowl. Mix well, shape into a log using plastic wrap, and chill for 30 minutes.
  4. Preheat the Grill: Heat grill to medium-high (around 450°F). For charcoal, wait until coals are covered with white ash.
  5. Pat the Steaks Dry: Remove steaks from marinade, pat dry with paper towels, and season lightly with salt.
  6. Grill the Steaks: Place steaks on grill and cook 4-6 minutes per side for medium-rare (130-135°F internal temperature). Flip only once.
  7. Rest the Steaks: Remove from grill and let rest on a cutting board for 5-7 minutes.
  8. Serve with Herb Garlic Butter: Slice compound butter into pats and place on warm steaks to melt.

Notes

Patting the steak dry before grilling is essential for a good sear. Marinate between 1 and 4 hours to avoid mushy texture. Rest the steak after grilling to keep it juicy. Compound butter can be made ahead and stored refrigerated or frozen. For dairy-free, substitute butter with plant-based spread.

Nutrition

Keywords: bourbon steak, grilled steak, ribeye, herb garlic butter, backyard BBQ, easy steak recipe, bourbon marinade

Find it online: https://twirltaste.com/perfect-grilled-bourbon-steak-recipe-with-easy-herb-garlic-butter/