Another barbecued beef recipe that doesn’t require a lot of preparation, but will still produce wonderful tasting food. Best served with grilled potatoes or a fresh green salad.
In a bowl combine together the lime juice, garlic powder, cumin, coriander, salt and pepper.
Next trim of any fat that is visible from the steaks and place them in a plastic bag that can be resealed.
But before closing the bag up pour in the mix you made earlier ensuring that the steaks have been coated well and leave in the refrigerator for 30 minutes.
Whilst the steaks are marinating you can start heating up the grill ready for cooking.
Once the 30 minutes has passed you can remove the steaks from the bag and place them on the grill.
Cook each side of the steak for 4 to 5 minutes before serving them.
The great thing about this particular recipe is that it doesn’t take that long to prepare so makes the perfect food to have midweek or as a starter for when organizing a big barbecue that lots of friends and family are going to be attending.
This is one of the simplest and easiest barbecue beef recipes you may want to try. It tastes absolutely delicious especially if you serve it with some freshly grilled vegetables.
In a small bowl mix the bread crumbs and mil and let stand for 5 minutes.
After five minutes squeeze the bread crumbs to help remove any excess milk and then combine this with the beef, cheese, herbs, garlic, salt, pepper and eggs and blend them together well.
After combining all these ingredients together you shape the meat into around 16 to 18 meatballs.
They should measure around ½ inch.
Once you have created the meatballs you place them onto skewers one at the time and in between each one place a piece of onion and pepper.
Now you need to place the kebabs on to your grill that is lightly oiled to prevent them from sticking and cook them on a medium heat for around 10 minutes.
Remember to rotate them every 2 to 3 minutes to ensure that they are cooked evenly.
Once they have been cooked properly you can remove them from the heat and serve.
The use of Middle Eastern seasoning in these kebabs makes them taste absolutely wonderful as well as helping them to become much more tender when cooked.
Place the meat into a large sealable plastic bag and put to one side whilst you make the marinade.
Best to place it in the refrigerator.
To make the marinade you combine all the ingredients above together in a bowl or jug.
Once combined remove the meat from the refrigerator and pour the marinade directly into the bag and move the meat around to ensure that it is coated well.
Replace the bag back in the refrigerator and leave it therefore for between 3 and 6 hours to allow the meat to become infused with the marinade.
When the allotted time has passed now remove the meat from the bag discarding it and the marinade.
On to skewers you now place meat, onions and bell pepper alternately.
If you are using wooden skewers then soak them in water for around 30 minutes, as this will prevent them from burning when placed on the barbecue.
To cook the kebabs place them on a grill over a medium to high heat and cook for 10 to 12 minutes, remembering to turn them occasionally.
Although this particular recipe contains alcohol when you cook it off you will find a lot of the whiskey taste has been removed instead a much sweeter oaky flavor is produced.
A very simple recipe that helps to make something that tastes truly amazing. If you can it is a good idea to allow the meat to remain in the marinade for at least 12 hours as this will help to make it much tender when it is cooked.
In a blender put the tomato, shallot (which have both been chopped), the marjoram, rosemary, salt and pepper.
Blend until they form a smooth paste and set aside covered in the refrigerator.
If there is any of the puree remaining in the blender scrape it out into a sealable plastic bag into which you then put the steak.
Make sure that you spend time moving the steak around in the bag so that it is all coated in the puree.
Once all the steak has been coated you now place it in the bag into the refrigerator and leave it to marinate for between 4 and 24 hours.
The longer you leave the meat marinate in the puree the more flavor it will take on.
Once the allotted time has passed you should now get the barbecue heated up and set the grill above the heat at a height that it cooks the meat on a medium heat.
Also make sure that you oil the rack first.
Once the barbecue is heated up enough you should grill the steaks for between 4 to 5 minutes per side if you want yours medium rare or 6 to 7 minutes if you want yours to be medium.
You should only turn the steaks one making sure that you brash the side that is already cooked with some of the sauce you reserved earlier.
As soon as the second side of the steak has been cooked you should turn it over again and brush it with more of the puree and then remove from the heat and place on a clean plate.
Now allow it to rest for 5 minutes before then thinly cutting the steak crosswise.
Before serving you should spoon on the rest of the puree.
Barbecue bourbon steak delivers a bold combination of sweet, smoky, and rich flavors that define classic outdoor cooking. This barbecue bourbon steak uses a simple marinade of bourbon whiskey and dark brown sugar to create a deep caramelized crust while keeping the inside tender and juicy.
The beauty of barbecue bourbon steak lies in its simplicity. The bourbon adds warmth and subtle oak notes, while the brown sugar creates a glossy glaze as it caramelizes on the grill. Together, they form a flavor-packed crust that enhances the natural taste of the beef rather than overpowering it.
If you are building a complete barbecue menu, this steak pairs perfectly with Classic Coleslaw. The crisp and fresh texture of the salad balances the richness of the meat and the sweetness of the glaze. This combination creates a well-rounded and satisfying meal.
When working with raw meat and marinades, proper food safety is essential. Always marinate in the refrigerator and avoid cross-contamination. For detailed food safety practices, refer to the FDA guidelines to ensure safe preparation and storage.
Why barbecue bourbon steak is a grill favorite
Barbecue bourbon steak stands out because of its strong flavor contrast. The sweetness from the brown sugar caramelizes quickly on the grill and forms a slightly crisp exterior. At the same time, the bourbon infuses the meat with subtle depth and complexity.
The scoring technique helps the marinade penetrate the surface of the steak. This step improves both flavor absorption and texture. As the steak cooks, the sugar melts and forms a sticky glaze that locks in moisture and enhances the overall taste.
Timing plays a key role in this recipe. Cooking the steak over high heat ensures a proper sear while keeping the inside juicy. Basting with the remaining marinade during grilling adds extra flavor and helps build layers in the glaze.
Another advantage of barbecue bourbon steak is its versatility. You can adjust the cooking time to suit different preferences, from rare to well done. You can also serve it sliced for sharing or as individual portions for a more classic presentation.
This recipe works well for both casual cookouts and more refined dinners. Paired with a fresh salad or grilled vegetables, it creates a balanced plate without requiring complicated preparation.
Because the marinade uses only a few ingredients, the quality of the steak becomes even more important. Choosing a good cut such as sirloin or rump ensures the best result.
With its caramelized crust, juicy interior, and rich flavor profile, barbecue bourbon steak is a reliable and impressive choice for any barbecue occasion.
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Barbecue Bourbon Steak
Juicy grilled steak with a sweet bourbon glaze and caramelized crust, perfect for barbecue cooking.
Lightly score one side of each steak diagonally with a sharp knife.
Place the steaks in a shallow dish with the scored side facing up.
Pour the bourbon over the steaks and sprinkle the brown sugar on top.
Rub the sugar gently into the surface.
Cover and refrigerate for 1 to 3 hours.
Preheat the barbecue about 15 minutes before cooking.
Place the steaks on the grill with the sugar side down.
Cook for 4 to 5 minutes until caramelized.
Baste the top with marinade, then turn the steaks.
Cook for another 4 to 5 minutes or until desired doneness.
Serve immediately with a fresh green salad.
Notes & Wine Advice
Notes
Use good-quality steak for the best flavor and texture.
Control the heat carefully to prevent the sugar from burning.
Let the steak rest for a few minutes before serving.
Variations
Add black pepper or smoked paprika for extra depth.
Use honey instead of brown sugar for a different sweetness.
Finish with a small piece of butter for a richer texture.
Wine Advice
This steak pairs perfectly with a bold Zinfandel or a smooth Cabernet Sauvignon.
These wines complement the caramelized sweetness and rich flavor of the beef.
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