Sweet Bourbon Bbq Recipe

Temper and season steak

Remove the 30-day dry-aged 6 oz chuck steak from the refrigerator and let it sit at room temperature 30–45 minutes. Pat dry with paper towels. Evenly season both sides with 1.25 tsp sea salt and 0.5 tsp freshly ground black pepper; press gently so seasoning adheres.

Sear steak

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. If the steak is thicker than 1", sear sides briefly (20–30 seconds) as needed.

Make marrow butter

While the steak is resting briefly after the first sear (or in a small saucepan), combine 2 tbs chopped beef marrow and 2 tbs unsalted butter in a small saucepan over low heat. Stir until fully melted and combined. Remove from heat and stir in 1 tsp chopped thyme, 0.25 tsp fine sea salt and 0.25 tsp black pepper. Keep warm.

Finish steak with marrow butter

After turning the steak (or once internal temp is about 125°F for medium-rare), spoon half of the warm marrow butter over the steak while it finishes cooking for another 1–2 minutes to glaze and flavor. Remove steak to a cutting board and rest 5 minutes; reserve remaining marrow butter to brush before serving.

Cook sauce

In a small saucepan over medium heat, combine 1 cup chopped peaches, 2 tbs brown sugar, 1/2 cup ketchup, 1 tbs apple cider vinegar, 2 tbs bourbon, 1 tsp Worcestershire, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until peaches soften and sauce thickens slightly.

Blend and reduce

Remove from heat and, using an immersion blender or small blender, puree until smooth (or leave slightly chunky to preference). Return to low heat and simmer 2–3 more minutes to meld flavors and cook off some alcohol. Taste and adjust salt or vinegar. Keep warm.

Caramelise onions

Heat 1 tsp unsalted butter in a small skillet over medium-low heat. Add 1/2 cup thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring every 2–3 minutes, about 10–12 minutes, until soft and golden brown. Remove from heat and keep warm.

Cook bacon

In a separate skillet over medium heat, cook 2 strips applewood smoked bacon until crisp, about 3–4 minutes per side depending on thickness. Drain on paper towels and keep warm.

Melt cheese

After steak has rested 5 minutes, place steak back briefly into the hot pan (30–45 seconds) or under a hot broiler for 30 seconds. Place 1 oz thinly sliced NY cheddar on top and cover pan with a lid for 30–45 seconds until cheese softens and melts slightly.

Toast bun and assemble

Lightly toast the burger bun cut sides down in a pan or toaster. Spread 1 tbs garlic mayonnaise on the top half of the bun. Place the rested, marrow-butter-glazed and cheddar-topped steak on the bottom bun. Spoon 1–2 tbs bourbon peach BBQ sauce over the cheese. Add caramelised onions, 2 strips crisp bacon (broken to fit), and 4 dill pickle slices. Brush one more small spoonful of reserved marrow butter over the exposed meat if desired. Finish with a sprinkle of 1/4 tsp coarse sea salt and optional microgreens. Close with top bun.

Serve immediately with extra bourbon peach BBQ sauce on the side. If desired, offer additional pickles and a wedge of lemon or extra butter for richness.