Bourbon Marinated Steak (or Salmon)

A few months ago, I told an exercise related fib that led to a friend of mine feeling some strain.  See, I’d been riding my bike for quite some time and didn’t really consider that “somewhat challenging” to me would be deadly to him.  That night, I made what would be dubbed “I’m sorry steak” as a means of smoothing over the wrinkly sheets of my misjudgment.  Let’s just say, one bite and he certainly forgave me.  So, ladies…gents…if you find yourself in the dog house, here is one sure fire way to get yourself out.  I have now used it for both steak and salmon and think its just as good either way!

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Bourbon Marinated Steak

From Nom Nom Bombshells | Main Dishes | American

Bourbon…maple syrup…what could be wrong?


High cal Calories 1091kcal

High fat Total Fat 55g

High sat-fat Saturated Fat 24g

High chol Cholesterol 222mg

High sodium Sodium 4429mg

carbs Total Carbohydrate 58g

Serving size 515g Calories from fat 494kcal Fiber 1g Protein 71g Sugar 55g
2 servings


  • 2 Ribeye steaks (4 – 6 oz each)
  • 1/2 C Soy sauce
  • 1/3 C Bourbon
  • 1/4 C Brown sugar
  • 1/4 C Maple Syrup
  • 1 T Dijon mustard
  • Salt and pepper to taste
  • 1 tsp Hot sauce


  1. Put all ingredients into a bowl and stir to combine
  2. Put the steaks in an airtight container or ziploc bag
  3. Squeeze all the air out of the bag and zip it shut
  4. Massage the ingredients into the steak and allow them to marinate for about 30 minutes
  5. Take out of the fridge 10 minutes before cooking
  6. Salt and pepper the steak
  7. Place on hot grill and cook 4 minutes per side
  8. Enjoy!


  • If you are cooking in an iron skillet, that is fine too – just make sure you cook it at medium high heat for the same amount of time. Do not move it before it is time to flip.

Remember, if lighting the grill, get it lit with plenty of time to spare.  I usually get my grill lit, make my marinade then let my steak sit in it until the grill is the perfect temperature.

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I used my new fish grilling basket for the salmon and I have to say, it worked very well.  The fish didn’t stick to the grill, the skin was nice and crispy and the fish was cooked evenly throughout.

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On this particular night, I also grilled up a few other tasty morsels.  The side to this was some delicious grilled crab legs that were super simple.

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All I did was place my 4 clusters (about 1 lb) of snow crab legs on a piece of tin foil with 2 cloves minced garlic and 1 T butter per cluster.  Place them on the top rack of the grill, close it and let them cook for about 10 minutes, or until hot.

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It was a great night for food!

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