Spicy Bourbon Sugar Rubbed Strip Steak: Your Ultimate Sweet & Smoky Steak Recipe
Get ready to experience steak perfection! This Spicy Bourbon Sugar Rubbed Strip Steak recipe transforms a classic cut of beef into an extraordinary culinary delight. Our homemade bourbon sugar, infused with vanilla, combined with a dynamic spicy rub, creates an irresistible crust that locks in juiciness and delivers a symphony of sweet, spicy, and smoky flavors with every bite. Prepare to take your steak game to an entirely new level!
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The Journey to Steak Perfection: Discovering the Strip Steak
A few months ago, I had the incredible opportunity to attend an event hosted by Sprouts and the Colorado Beef Council. It was there, amidst the buzz of fellow food enthusiasts and the aroma of sizzling beef, that I cooked what I can confidently say was the *best steak of my life*. This might sound like a bold claim, especially coming from someone who once perfected this perfect ribeye steak recipe, which had long been my undefeated champion in the world of beef.
What made this particular experience so groundbreaking? It was my very first time cooking strip steak. Yes, you heard that right! I know, I know – don’t scold me! As a passionate home cook, I definitely need to venture outside my usual cuts of meat more often. This event was the push I needed, and boy, am I glad it happened.
We were cooking on the fly, experimenting with a variety of spices available in the Colorado Beef Council’s kitchen. Instinctively, I reached for a bourbon sugar-based mix and decided to dial up the heat with an assortment of other spices. The result was absolutely *insane*. The steak was rich in flavor, perfectly balanced with a touch of sweetness and a delightful kick of spice. But what truly set it apart was the incredible crust that formed on the outside, creating an almost candy-like exterior that sealed in the juices, making the meat unbelievably tender and succulent.
From that moment on, I became obsessed with recreating that exact spice mix from scratch. It’s been a journey of trial and error, but finally, after much experimentation, I’ve cracked the code. And now, I’m thrilled to share this masterpiece with you.
The Secret Weapon: Homemade Bourbon Sugar
The magic of this recipe truly begins with our homemade bourbon sugar. Forget bland, ordinary sugar; this is an ingredient that will revolutionize your spice rubs and baking alike. Crafting your own bourbon sugar is incredibly simple and yields a deeply flavored, aromatic sweetener that you’ll want to keep on hand at all times.
To make it, you’ll combine granulated sugar with a splash of good quality bourbon and a split vanilla bean. The vanilla bean is key here, infusing the sugar with its warm, floral notes, which perfectly complement the caramel undertones of the bourbon. After a quick shake and a brief resting period (usually 24 hours to allow the flavors to meld beautifully), you’ll have a boozy, fragrant sugar that’s ready to elevate your culinary creations. Beyond this rub, imagine sprinkling it over oatmeal, into your coffee, or even on baked goods – it’s a delightful addition to any pantry.
Crafting the Ultimate Spicy Bourbon Sugar Rub
Once your homemade bourbon sugar is ready, the next step is to blend it into our rich, spicy rub. This rub is carefully designed to offer a complex flavor profile that tantalizes every taste bud. Each teaspoon delivers a perfect harmony of sweetness from the bourbon sugar, robust savory notes, and a satisfying kick of heat.
Here’s a breakdown of the key spices and what they bring to the party:
- Smoked Paprika: This isn’t just for color; it adds a deep, earthy smokiness that enhances the beef’s natural flavor and pairs wonderfully with the bourbon.
- Cayenne Pepper: For that irresistible spice. We’re looking for a pleasant warmth, not an overwhelming burn, but you can always adjust the amount to suit your preference.
- Ground Cumin: Brings a warm, earthy, and slightly pungent flavor that adds depth and complexity to the rub.
- Garlic Powder: A fundamental aromatic that provides a savory base, enhancing all the other flavors.
- Salt and Black Pepper: The essential seasonings that draw out the steak’s flavor and contribute to that amazing crust.
The beauty of this combination is how it transforms the surface of the steak. As it cooks, the sugar caramelizes, forming a glorious, dark crust that is both sweet and crispy, while the spices toast and release their full aroma. This crust is not just for flavor; it also helps to seal in the steak’s natural juices, ensuring a tender and moist interior.
Choosing and Preparing Your Strip Steak
For this recipe, we’re using strip steak, often known as New York Strip. This cut is celebrated for its excellent balance of tenderness and robust beefy flavor, with a good amount of marbling that keeps it juicy during cooking. When selecting your strip steaks, look for cuts that are about 3/4 to 1 inch thick, with good red color and some visible streaks of fat (marbling) throughout. This fat will render down, adding to the steak’s incredible flavor and tenderness.
Once you have your gorgeous strip steaks, preparation is key. Remove them from their packaging and pat them thoroughly dry with paper towels. This step is crucial because excess moisture on the surface of the meat will steam rather than sear, preventing you from achieving that coveted, crispy crust. Don’t be shy – get them as dry as possible!
Next, liberally coat both sides of each steak with the spicy bourbon sugar rub. Gently press the rub into the meat to ensure it adheres well. While you can cook the steak immediately, allowing it to sit at room temperature for about 20-30 minutes after applying the rub can help the flavors penetrate deeper and ensure more even cooking.
Mastering the Cook: From Searing to Perfection
The ideal vessel for cooking this steak is a heavy-bottomed cast iron skillet. Cast iron excels at retaining and distributing heat evenly, which is essential for developing a beautiful, dark crust. Heat your canola oil in the cast iron skillet over medium-high heat until it’s shimmering and just starting to smoke. This high heat is vital for achieving a proper sear.
Once the skillet is hot, carefully add your rubbed strip steaks. You’ll hear that satisfying sizzle immediately! Sear the steaks on all sides until they are beautifully browned, which typically takes about 1-2 minutes per side. This initial sear creates that flavorful crust through the Maillard reaction – a chemical process that transforms the sugars and amino acids on the steak’s surface into hundreds of new flavor compounds.
After searing all sides, continue to cook the steak, flipping occasionally, until it reaches your desired internal temperature. A good quality meat thermometer is your best friend here. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), which usually takes about 5-6 minutes after the initial sear, depending on steak thickness. Adjust cooking time for rare (125°F/52°C), medium (140°F/60°C), or medium-well (150°F/66°C).
Once cooked to your liking, remove the steaks from the cast iron skillet and, this is crucial, let them rest! Resting allows the juices, which have been pushed to the center of the steak during cooking, to redistribute throughout the meat. Skip this step, and all those delicious juices will simply run out onto your cutting board, leaving you with a dry steak. Rest for a solid 10-15 minutes before slicing and serving. This patience will be richly rewarded with an incredibly juicy and tender steak.
Serving Suggestions & Pairing Ideas
This savory, spicy, sweet, juicy, and tender steak is so incredibly flavorful that you won’t want to stop eating it. The meat practically melts in your mouth, offering an experience that’s both gourmet and comforting. To ensure the steak remains the star of your meal, serve it up with simple, complementary sides that won’t overshadow its magnificent flavor profile.
Classic choices like thick-cut steak fries and roasted asparagus are always winners. The crispiness of the fries and the freshness of the asparagus provide a perfect textural and flavor contrast to the rich steak. Other fantastic options include a simple garden salad with a light vinaigrette, creamy mashed potatoes, or sautéed green beans with toasted almonds. For a truly elevated experience, consider pairing it with a robust red wine like a Cabernet Sauvignon or a Zinfandel, which can stand up to the bold flavors of the rub. Or, embrace the bourbon theme and enjoy it with a classic Old Fashioned or a neat pour of your favorite bourbon.
This isn’t just a meal; it’s an experience. I can personally vouch for this recipe – it’s a date night W-I-N! Prepare for compliments and requests for seconds (and the recipe!).
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Essential Tools for This Recipe
- Le Creuset Signature Iron Handle Skillet: This sturdy cast iron skillet is ideal for achieving that perfect, crispy crust on your steak. Its superior heat retention ensures even cooking and a beautiful sear every time.
- OXO Good Grips 12-Inch Stainless-Steel Locking Tongs: Essential for safely handling and flipping your hot steaks without piercing them, which can cause precious juices to escape.
- Ball Pint Jar, Regular Mouth, Set of 2: Perfect for storing any leftover spicy bourbon sugar rub. Keep it airtight in a cool, dry place to maintain its freshness and flavor for future steak adventures.
- Instant-Read Meat Thermometer: While not explicitly linked, an instant-read thermometer is highly recommended to ensure your steak is cooked to your exact desired doneness, guaranteeing perfect results every time.
Don’t forget to pin this Spicy Bourbon Sugar Rubbed Strip Steak recipe for later so you can easily find it whenever a steak craving hits!
Spicy Bourbon Sugar Rubbed Strip Steak
Ingredients
Bourbon Sugar
- 1/2 cup sugar
- 2 tsp bourbon
- 1 vanilla bean split lengthwise
Spicy Bourbon Sugar Rub
- 1/2 cup bourbon sugar
- 1 Tbsp salt
- 2 1/2 tsp smoked paprika
- 2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 tsp garlic powder
Strip Steak
- 2 3/4 to 1 lb strip steaks
- 2-3 Tbsp Spicy Bourbon Sugar Rub
- 1 tsp canola oil
Instructions
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For the Bourbon Sugar: Combine sugar, bourbon, and the split vanilla bean in a mason jar. Shake well to combine, occasionally removing the lid to stir and ensure all sugar is coated. Seal tightly and let sit for 24 hours to allow the flavors to infuse.
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Before using, remove the vanilla bean from the bourbon sugar.
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For the Spicy Bourbon Sugar Rub: In a small bowl, combine the prepared bourbon sugar, salt, smoked paprika, black pepper, cayenne pepper, ground cumin, and garlic powder. Whisk thoroughly until all ingredients are well combined.
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Prepare the Steaks: Remove the strip steaks from their packaging and pat them thoroughly dry with paper towels. Generously coat both steaks on all sides with the Spicy Bourbon Sugar Rub, pressing gently to ensure it adheres to the meat. Let the steaks sit at room temperature for 20-30 minutes if time allows.
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Cook the Steaks: Heat canola oil in a heavy cast iron skillet over medium-high heat until it shimmers and is very hot. Carefully add both steaks to the hot skillet. Sear on all sides until a deep brown crust forms, approximately 1-2 minutes per side.
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Continue cooking, flipping occasionally, until the steaks reach your desired internal temperature. For a perfect medium-rare, aim for 130-135°F (54-57°C), which typically takes about 5-6 additional minutes. Use an instant-read thermometer for accuracy.
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Rest and Serve: Remove the steaks from the cast iron skillet and place them on a cutting board or plate. Rest for 10-15 minutes before slicing against the grain and serving. This resting period is crucial for juicy, tender results.
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Serve immediately with your favorite sides, such as roasted asparagus and crispy steak fries, to complete this unforgettable steak dinner!
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