By Aaron Walters
A little while back we had a steak and bourbon pairing at the Tasting Bar. It was such a hit that I decided I would post the recipe and bourbons for your viewing and culinary pleasure!
First off, the bourbons.
- Woodford Reserve
- Jefferson's Very Old Small Batch
- Booker's latest release
The Woodford Reserve doesn't say, but it has a 7-year-age profile. It has a great nose of dried fruit, orange, vanilla and tobacco. The finish is pleasant with very little "burn."
The Jefferson's also doesn't state, but it has an 8-year-age profile. On the nose you will notice butterscotch, raisins and vanilla. The palate is filled with tobacco, oak, and brown sugar. It also finishes quite pleasantly with very little "burn."
The Booker's is a whole other story! Coming in at a "hot" 128 proof, Booker's is aggressive and in your face! A drop of water in this one really helps it open and soften a little bit. The nose consists of sweet vanilla and toasty oak. These are confirmed on the palate and the finish is long and lingering. This one definitely warms you up on the way down!
We paired these fantastic bourbons with, what else but, a bourbon-marinated top sirloin. I marked them off on the grill and let them rest, chilling them down overnight. The result was a sweet and slightly spicy, perfectly medium-rare steak that paired wonderfully with the bourbons.
Here's the marinade recipe. Try it and let me know what you think!
Bourbon-Marinated Top Sirloin
- 1.5 pounds Top Sirloin (1.5-2" thick)
- 1 cup Jefferson's Reserve Bourbon
- 1/3 cup Hoisin
- 1/4 cup Applewood Smoked Bacon Mustard
- 3 cloves garlic, minced
- 2 tbsp Cumin
- 2 tsp Cayenne
- 2 tsp Crushed Red Pepper
- 2 tsp Ancho Chili Powder
- 2 tbsp salt plus some for serving
Mix everything in a large bowl or lexan and add the steaks. Cover and refrigerate overnight. Take it out of the fridge about an hour before you’re ready to grill it. Once it's up to room temperature and your grill is hot, place them on the grill for 2 minutes. Then, rotate them 90 degrees on the same side for an additional 2 minutes.
Next, flip them over and cook them for 4 minutes on the other side. Remove to a sheet tray and let cool completely. Cover with plastic wrap and refrigerate overnight. When you are ready to serve them, take them out of the fridge and slice thinly on a wide diagonal. Sprinkle with a little sea salt and enjoy.
Note: You can definitely serve this hot right off the grill. Just let your steaks rest for at least 15 minutes before slicing so they retain that juicy goodness!