User menu

Main menu

Maxim Cookbook: 15 Boozy Meat Recipes

GRILLED SKIRT STEAK WITH A BALSAMIC, CHERRY & KNOB CREEK® BOURBON STEAK SAUCE

Recipe by Celebrity Chef Michael Symon 

Serves 4

Skirt Steak
4 to 6 oz. skirt steaks
Olive oil
Salt and pepper to taste
Arugula to garnish

Preparation
1. Let the steak come to room temperature by removing them from the fridge a half an hour to an hour prior to cooking
2. Season steaks liberally with oil, salt & pepper and set aside
3. Place steaks on grill and cook to desired level
4. Slice against the grain and top with steak sauce and arugula

Balsamic, Cherry, & Knob Creek® Steak Sauce
4 oz. balsamic vinegar
2 Tablespoons brown sugar
4 oz. of Knob Creek® Bourbon
½ Cup dried cherries
Salt and pepper to taste

Preparation
1. In a non-reactive pan add balsamic vinegar, brown sugar, Knob Creek® Bourbon, dried cherries and a pinch of salt.
2. Reduce by half over high heat.
3. Remove from heat, and let chill to serve on steak.

 

MAKER’S MARK® BOURBON KOBE BEEF BURGER

By Hiassam and Ali BeydounOwners and Chefs, Frites N’Meats

Prep Time: 4 hours
Cook Time: 3 hours
Level: Easy
Serves: 4

Ingredients
4 six-ounce Kobe beef hamburger patties (regular ground beef can be substituted)
1/2 cup plus 2 teaspoons Maker’s Mark® Bourbon
4 cloves garlic, finely minced
4 pieces plum tomatoes, cut in half lengthwise
2 teaspoons fresh thyme, minced
2 tablespoons vegetable oil
2 large onions, cut in half and thinly sliced with the grain
Salt and black pepper
Extra virgin olive oil
4 soft hamburger buns, preferably brioche

Directions

1. Marinate the burger patties; Place them in a shallow baking dish and pour a 1/2 cup of Maker’s Mark® Bourbon over the burgers. Sprinkle the patties with 1/4 of the minced garlic. Refrigerate for two hours, then flip the patties; sprinkle with another 1/4 of the garlic. Refrigerate another two hours.
2. While the burgers are marinating, preheat the oven to 300°F. Place the cut tomato halves on a parchment lined sheet tray, cut side up. Brush the tomatoes lightly with olive oil and season with salt, pepper, the minced thyme, and the remaining minced garlic. Place in the oven and allow the tomatoes to slow roast for about 1 1/2-2 hours until they are slightly dehydrated and begin to color. Once the tomatoes have cooled, sprinkle 1 teaspoon of Maker’s Mark® Bourbon over the tomatoes. Refrigerate until needed.
3. While the tomatoes are cooking, caramelize the onions. Heat a large sauté pan over medium-high heat and add the vegetable oil and onions to the pan. Season the onions with salt and cook until they begin to soften, stirring often, about 10 minutes. Reduce the heat to medium and cook for 15 minutes more until they begin to break down more and color slightly. Reduce the heat to medium-low and cook the onions, stirring occasionally, for roughly 2 hours, or until the onions caramelize deep golden brown. Add water to the pan as necessary if the onions begin to stick to the pan. Once the onions are cooked, transfer to a small container and stir in 1 teaspoon of Maker’s Mark® Bourbon. Refrigerate until needed.
4. Heat the grill, grill pan, or griddle to high heat. Remove the burgers from the marinade, lightly brush both sides with olive oil, and season well with salt and pepper. Cook your burgers to desired doneness.
5. To assemble, lightly toast bun if desired. Add the burger patty and top with caramelized onions and two pieces of tomatoes. Enjoy!

Pages