Recipe Background
Life would be boring without a few spirited seasonings to spice things up. Belly-up and raise the steak bar with all the wonderful flavors found in these Drunken Steak Tips. A tipsy marinade makes all the difference, saucing things up with a bold splash of bourbon, some sweet brown sugar, salty soy sauce, peppery Worcestershire sauce, and the perfect combination of toasted red pepper flakes and garlic. As if all of that wasn't enough to drive home our point, Drunken Steak Tips are hammered with a sobering amount of perfectly tendered mushrooms to add even more of that giggle-worthy spice to your life. Responsibly grab your favorite cold drink to indulge in alongside this dish any time you feel the need to tie one on (a good meal, that is)!
Life would be boring without a few spirited seasonings to spice things up. Belly-up and raise the steak bar with all the wonderful flavors found in these Drunken Steak Tips. A tipsy marinade makes all the difference, saucing things up with a bold splash of bourbon, some sweet brown sugar, salty soy sauce, peppery Worcestershire sauce, and the perfect combination of toasted red pepper flakes and garlic. As if all of that wasn't enough to drive home our point, Drunken Steak Tips are hammered with a sobering amount of perfectly tendered mushrooms to add even more of that giggle-worthy spice to your life. Responsibly grab your favorite cold drink to indulge in alongside this dish any time you feel the need to tie one on (a good meal, that is)!
Ingredients
- 1/3 cup honey
- 1/4 cup light brown sugar packed
- 1/3 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic minced
- 2 pounds ribeye sirloin, or filet steak, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 3 tablespoons butter divided
- 1 (6-ounce) package mushrooms cut in quarters
Directions
- In a medium bowl, add the honey, the brown sugar, the bourbon, the soy sauce, the Worcestershire sauce, the red pepper flakes, and the garlic and whisk until combined.
- Pour the marinade into a large resealable plastic bag, add the steak pieces, seal the bag, and gently toss to combine.
- Place the bag on a plate and let the steak marinate in the refrigerator, about 2-4 hours.
- In a cast-iron skillet over medium-high heat, heat the vegetable oil and 2 tablespoons of the butter.
- In two batches, add the steak pieces to the skillet and cook until they are seared on all sides and reach an internal temperature of 135 degrees F, about 3-5 minutes per side.
- Transfer the steak pieces to a large serving bowl.
- In the same skillet, add the remaining butter and the mushrooms and cook until browned, about 3-5 minutes.
- Add the mushrooms to the steak pieces and toss to combine.
- Serve.
×