Ribeye & Porterhouse
- Thread starter Bearcarver
- Start date
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- Jan 6, 2011
- 26,255
- 4,705
No, I just posted here. The funny thing when we got ready to eat (everybody loved them) my wife said she remembered tasting this flavor on something we had at a restaurant we were all thinking and my oldest son (who is 38) blurted out "Whisky Peppercorn Steak" Oxford Street. That was it ! A nice Rib eye glazed with this sauce Fantastic !! Oxford Street took the place of Steak & Ale down here, were here for years but about two years ago they closed. Anyway a great sauce, glaze or whatever for steak, chops or chicken. If you would like the recipe let me know its easy to make and a good glaze,
Gary
Gary
Yes I would like the recipe---It sounds Great !!
I don't usually do much to a steak, but I remember a Teriyaki Glaze they used at a restaurant in Honolulu (The Rigger) back in 1969, that was awesome. Never had anything that good since.
Maybe yours will be similar!!
Bear
Would that be while on that magical mystery tour to beautiful SE Asia?
Last edited:
- Jan 6, 2011
- 26,255
- 4,705
I am like you Just Steak but for a change this is good
Bourbon Sauce Glaze
1/3 cup Bourbon
1/3 cup apple juice
3 tablespoons packed brown sugar
3 tablespoons soy sauce
2 tablespoons cider vinegar
1-2 cloves garlic grated or sliced which ever you prefer
½ teaspoon grated fresh ginger
¼ teaspoon coarse cracked black pepper
Also 2 tablespoons water and 1-2 teaspoons cornstarch
Mix all ingredients except water and cornstarch in a sauce pan. Let simmer for about 10 min. or until it starts to reduce. At this point stir the water and cornstarch together then add to pan. Stir into sauce. Cook and stir until slightly thickened and bubbly, cook and stir about 2 minutes more.
Note: I think that Oxford Street added some whole peppercorns, up to you. This stuff is excellent on steaks, pork chops and chicken. Probably be good on shrimp or just about anything else.
Gary
Bourbon Sauce Glaze
1/3 cup Bourbon
1/3 cup apple juice
3 tablespoons packed brown sugar
3 tablespoons soy sauce
2 tablespoons cider vinegar
1-2 cloves garlic grated or sliced which ever you prefer
½ teaspoon grated fresh ginger
¼ teaspoon coarse cracked black pepper
Also 2 tablespoons water and 1-2 teaspoons cornstarch
Mix all ingredients except water and cornstarch in a sauce pan. Let simmer for about 10 min. or until it starts to reduce. At this point stir the water and cornstarch together then add to pan. Stir into sauce. Cook and stir until slightly thickened and bubbly, cook and stir about 2 minutes more.
Note: I think that Oxford Street added some whole peppercorns, up to you. This stuff is excellent on steaks, pork chops and chicken. Probably be good on shrimp or just about anything else.
Gary
Actually I was on the way back. My Division, The 9th Div, was the first Division to be pulled out of Vietnam in strength. Two Brigades of the 9th pulled out on or about August 19th, 1969. Some went to CONUS, and some of us went to Schoefield Barracks, HI. All of our duffel bags went to CONUS, but that's another story. I spent 54 weeks there, before finally getting home to PA, on leave.
Bear
Thanks Gary!!!
This sounds awesome, and I know some of the ingredients were in the glaze from that restaurant in 1969. I gotta try it.
Bear
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