Copycat Applebee’s Bourbon Street Steak marinates sirloin steak in a savory Cajun marinade and finishes it with a sweet bourbon glaze.
Copycat Applebee’s Bourbon Street Steak
By Sue Lau | Palatable Pastime
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Copycat Applebee’s Bourbon Street Steak is my recipe of the day with the blogging group From Our Dinner Table. We group together weekly to share recipes on a unified topic. This week we’re sharing recipes for Date Night Dinners. Glad you could join us!
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For my recipe I chose to recreate the Bourbon Street Steak from Applebee’s. I’m pretty sure they use a boneless top sirloin piece of meat. However, I have done mine with bone-in sirloin strip steaks. The recipe will work with either cut of meat. However, I find the strip steak to be preferable for tenderness.
You should cook your steak according to the chart. Go for 5 degrees below so the temp can finish rising as it rests. Resting the meat allows it to set up so the juices don’t all run out when you cut it.
What is the optimal temperature for a cooked steak?
Rare: 120°F – 130°F
Medium Rare: 130°F – 135°F
Medium: 135°F – 145°F
Medium-Well: 145°F – 155°F
Well Done: 155°F
Ruined: > 165°F
I prefer mine med-rare which means cook it to 125F using an instant read thermometer. These are tender, juicy, and perfectly safe to eat. The red juice isn’t actually blood, but water mixed with myoglobin protein. It’s fine to eat and isn’t nasty at all. So even raw steak has very little blood left in it. You’ll be ok. Trust me.
If you cook well done the meat is often very dry and toughens up as it cooks more. Still, that choice is up to you so use the probe thermometer and the chart so you get the steak exactly the way you like.
Date Night Dinner
- Beet Gnocchi with Arugula Basil Pesto from The Spiffy Cookie
- Boeuf Bourguignon from Karen’s Kitchen Stories
- Chile Lime Mahi Mahi from That Recipe
- Copycat Applebees Bourbon Street Steak from Palatable Pastime
- Deviled Crab from Art of Natural Living
- Fondant Potatoes from A Kitchen Hoor’s Adventures
- Linguini and Clams from Hezzi-D’s Recipe Box
- Pan Seared Filet Mignon from Jen Around the World
- Sweet and Spicy Chicken from A Day in the Life on the Farm
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Copycat Applebee’s Bourbon Street Steak
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Copycat Applebee’s Bourbon Street Steak
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Copycat Applebee's Bourbon Street Steak
Equipment
- 1 Grill
Ingredients
- 2 12- ounce beef bone-in sirloin strip steaks
- 1 large sweet onion sliced
- 4 ounces fresh mushrooms sliced
Marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon oil
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons Cajun spice
Glaze
- 2 tablespoons Kentucky bourbon
- 6 tablespoons brown sugar
Instructions
- Mix marinade and add beef: marinate 6 hours or overnight.
- Mix glaze over low heat until sugar dissolves.
- Drain marinade and grill steaks to your preference.
- Also grill onions and sliced mushrooms for topping.
- Brush with glaze before serving.
Notes
Nutrition
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I”m not a huge Applebees fan but this steak sounds amazing.
One time they refried some leftover breaded chicken and put it on my salad. You could tell because they sliced it and then fried it and the browning color wasn’t the same all over. Just very pale where it was sliced. And dried out and smelled of leftover. That’s been some years and I don’t go there at all. But the steak is a good idea provided they aren’t the ones cooking it. 😉
I’m all about the glaze! That sounds so good on top of the already flavor packed steak.