These Bourbon Marinated Ribeyes are sweet and savory with a spicy kick. Tender ribeyes smothered in a rich, creamy, and cheesy mushroom sauce!
Marinate the Steak
First, we marinate our ribeyes, because a marinade is the key to a great steak! So, in a food safe bag or bowl, mix together the minced garlic, Cajun blackening seasoning, low sodium soy sauce, honey, and bourbon.
Next, lightly score the outside of your ribeyes. The goal here is to increase the surface area of the meat to allow the marinade to penetrate deeper. It is Bourbon Marinated Ribeyes after all!
So, place the steaks into the prepared marinade, seal the container, and place in the fridge to marinate for four hours!
Grill Your Bourbon Marinated Ribeyes
Next, let’s get cooking! Preheat your grill to a medium-high heat temperature of around 375ºF for direct cooking. Pull the ribeyes out of the marinade, then add them onto the grill directly over the heat source. Cook them for roughly three minutes on each side, then check that they are an internal temperature of 120ºF. Medium-rare Bourbon Marinated Ribeyes is where it’s at!
Now, while the steaks are cooking, be sure to move them around on the grill or pull them off of the heat if they start to burn. We want them cooked, not charred.
Next, pull the steaks off of the grill and keep them warm until you’re ready to serve.
Cheese and Mushroom Cream Sauce for Bourbon Marinated Ribeyes
Next up, our rich, creamy, insanely flavorful Cheese and Mushroom Cream Sauce, because it’s just what Bourbon Marinated Ribeyes need. Trust me.
To make your sauce, kick the heat on the grill up to a temperature of around 400ºF. Add a cast-iron skillet to the grill, then drizzle in a little bit of oil.
Next, add in your sliced mushrooms and allow them to cook for 7-8 minutes or until they start to sweat out the water. Be sure to stir pretty frequently so they don’t burn! No one likes burnt mushrooms on their Bourbon Marinated Ribeyes.
Add in minced garlic and allow that to caramelize for a few minutes, then deglaze the skillet with bourbon. Lastly, pour in the heavy cream and let the mixture slowly simmer until the sauce is thickened. I usually achieve this in anywhere from 5-8 minutes. Again, keep an eye on it and stir frequently to make sure it doesn’t burn.
Looking for more bourbon-inspired recipes? Try my Cajun Rubbed Steak with Bourbon Street Sauce, Seared Duck Breast with Bourbon Cherry Sauce, or my Bourbon Beef Wellington.
Finish and Serve Your Bourbon Marinated Ribeyes
Just before you pull the sauce off of the heat, add in a handful of crumbled blue cheese, then mix it all up and let it cook for another couple of minutes. Pull the sauce off of the heat and let it cool slightly.
To serve it all up, slice the steaks and add them onto a serving plate topped with a generous ladleful of your Cheese and Mushroom Cream Sauce. Garnished with chopped parsley, then dig in!
If you love a cream sauce as much as I do, you’ll also love my Steaks with Gorgonzola Mushroom Cream Sauce, Bison Tenderloin with Cognac Cream Sauce, or Ribeye w/Bourbon Cream Sauce or try my grilled cap of ribeye recipe with horseradish sauce!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
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Bourbon Marinated Ribeyes
- 3 Ribeyes
- Chopped Parsley for garnish
- 3 tbsp Minced Garlic
- 2 tbsp Cajun Blackening Seasoning
- ¼ cup Soy Sauce low sodium
- 1 tbsp Honey
- 2 oz Bourbon
Blue Cheese & Mushroom Cream Sauce:
- 2 cups Sliced Mushrooms
- 2 cups Heavy Cream
- 1 cup Crumbled Blue Cheese
- 2 tbsp Minced Garlic
- 2 oz Bourbon
- In a bowl, mix together all the ingredients for the marinade and pour into a food safe bag or bowl. Lightly score the outside of your ribeyes so the marinade penetrates deeper, then place the steaks in the marinade. Seal and place in the fridge to marinate for 4 hours.
- Preheat your grill to a medium high heat temperature (around 375F) for direct cooking.
- Pull your steaks out of the marinade and discard excess marinade. Add the steaks to the grill to cook for about 3 minutes per side or until they are 120F internal for medium rare. Make sure to move your steaks around if they begin burning or pull them away from the heat. Once the steaks are cooked, pull them off and keep warm until ready to serve.
- Kick up your grill to high heat (around 400F) and add a cast iron skillet with a little bit of oil. Add your sliced mushrooms first and let cook for about 7-8 minutes to sweat out the water making sure to stir frequently. Once the mushrooms have sweat, add your minced garlic and let caramelize for 3-4 minutes. Deglaze the skillet with some bourbon and let simmer for 1 minute. Finally, add your heavy cream to the skillet and let slowly simmer until the sauce has thickened (about 5-8 minutes) making sure to stir frequently. Right before pulling off, add your crumbled blue cheese and mix together into the sauce and cook for 1-2 more minutes. Pull off and let cool.
- Slice your steaks up, serve with the sauce, garnish with chopped parsley and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
I made this and its so true. So freakin’ delicious!! Such a slight and perfect hunt of bourbon. Very good recipe Derek!
Made this tonight and yeah you weren’t lying, it tasted great. Not overpowering but enough bourbon to remind yourself of the pre marinade. The blue cheese sauce went nice w/ it also. thanks!
Great. What about leaving the sauce a little on the runny side and using it for a veggie pasta?
Derek Wolf says
Sure just make sure to boil the marinade for at least 10 minutes if its touched raw meat!
What would you suggest to serve as sides with this steak?
Kita Roberts says
Mark B. says
The marinade is money! I made skirt steak rather than ribeyes and it was phenomenal. The honey gives the meat a crispy texture. I added a Tbs of Tobasco to the marinade to kick it up a notch. Grilled on the Big Green Egg with both vents open about half and added pecan wood.