Sweet Bourbon Bbq Recipe

Cook onions

Heat a medium skillet over medium-low heat and add butter and olive oil. Add thinly sliced onion, sprinkle with sugar and salt. Cook gently, stirring every 2–3 minutes, for 20–25 minutes until deep golden and soft. If onions begin to stick, add 1–2 tablespoons water and continue cooking. Remove from heat and set aside (about 25 minutes).

Whisk together mayonnaise, grated garlic, lemon juice, salt and pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

In a small saucepan over medium heat, combine chopped peaches, brown sugar, ketchup, apple cider vinegar, bourbon, Worcestershire, smoked paprika, red pepper flakes, salt and black pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until peaches break down and sauce thickens, about 12–15 minutes. If you prefer a smooth sauce, pulse briefly in a blender or use an immersion blender, then return to pan and simmer 1–2 minutes. Taste and adjust seasoning. Keep warm.

In a small bowl, mash together softened beef marrow and softened unsalted butter until smooth. Stir in minced garlic, chopped thyme, salt and pepper. Reserve at room temperature so it’s spreadable for glazing the steak.

Bring the dry-aged chuck steak to room temperature for 30–45 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 1.25 tsp sea salt and 0.75 tsp black pepper.

Heat a cast-iron skillet or heavy pan over high heat until very hot, 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place steak in the pan and sear undisturbed for 2–3 minutes to develop a deep crust. Flip and sear the other side for 2 minutes.

Lower heat to medium. Add 1–2 teaspoons of the marrow butter glaze to the top of the steak and spoon melted butter over the steak (basting) for 1–2 minutes. Continue cooking to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (about additional 1–2 minutes per side depending on thickness). Total cook time will be roughly 6–8 minutes for 6 oz chuck steak but monitor with a thermometer.

Remove steak to a warm plate, spoon a little extra marrow butter glaze over the top, and let rest for 5 minutes to redistribute juices.

While the steak rests, cook applewood smoked bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towel and keep warm.

If serving on a bun: lightly toast the bun cut sides down in a dry skillet or oven for 1–2 minutes. Spread garlic mayo on the bottom bun.

Place the rested chuck steak on the bun or plate. Spoon 1–2 tablespoons warm bourbon peach BBQ over the steak.

Top steak with shredded or sliced NY state cheddar (2 oz). If you prefer cheese melted, return steak with cheese to the hot skillet for 30–45 seconds or place briefly under a broiler until cheese softens—not more than 1 minute.

Add crisp applewood bacon (2 slices), 1/2 cup caramelised onions, and 3 slices dill pickle on top of the cheese. Drizzle an additional 1 tablespoon bourbon peach BBQ if desired.

Spread garlic mayo on top bun (if using) and close. Serve immediately while hot.