Recipe: Applebee's Bourbon Street Steak (4 copycat recipes)

There seem to be different interpretations on Applebee's Bourbon Steak. One camp makes a spiced bourbon infused marinade for the copycat dish. The camp other notes that the name "Bourbon Street" is in relation to the location rather than the ingredient and therefore is Cajun spiced, not spiked. While I'm listing all the copycats in my files, you should know that Applebee's menu lists allergen information and according to this there is no mustard used in the recipe. The copycats calling for mustard and bourbon I believe are misguided, and do not produce the best results- you'd be better off using a standard commercially produced Cajun rub.

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BOURBON STREET STEAKS

1/2 cup A1 Steak Sauce
1/4 cup bourbon whiskey
1 tb honey
2 tsp prepared cajun mustard
4 beef rib, round or chuck steaks (10 oz each)

Combine all ingredients, except the steaks, in a baking dish or resealable plastic storage bag. Mix well.

Add the steaks; cover (or seal) and refrigerate for 2 hours (or overnight) before cooking.

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COPYCAT BOURBON STREET STEAKS

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
2 teaspoons Cajun seasoning
2 (8 oz. each) beef strip steaks
Sauteed mushrooms and onions, for steak topping

MARINATE YOUR STEAK:
Place all ingredients (except sauteed mushrooms and onions) in a resealable plastic bag or in a glass baking dish covered with plastic wrap and place in refrigerator for 6 hours. Turn several times during the marinating process.

WHEN READY TO COOK:
Preheat grill to medium-high heat. Don't forget to oil grill with suitable cooking oil.

Remove steaks from marinade and drain well; discard marinade. Season steaks on both sides with Cajun seasoning.

Grill steaks to desired doneness, turning halfway through grilling.

Serve with sauteed onions and mushrooms.

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APPLEBEE'S BOURBON STREET STEAK
Makes 2 large servings

2 (10 oz. each) top sirloin steaks
FOR THE MARINADE:
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
4 tsp. chili powder
4 tsp. minced garlic
1 1/2 tsp. meat tenderizer (McCormick makes it. Or substitute with salt)
2 tsp. paprika
2 tsp. ground black pepper
1 tsp. ground cayenne pepper
1 tsp. onion powder
1/2 tsp. oregano
1 to 2 cups water

FOR THE GARLIC BUTTER:
3 Tb. butter, melted
1/8 tsp. garlic powder
Pinch salt

FOR THE MUSHROOMS AND ONIONS:
1 Tbsp. olive oil
1 Tbsp. butter
2 onions, sliced thin
2 cups white mushrooms, sliced
1/8 tsp. salt
1/8 tsp. ground black pepper
1 to 2 cups water

Combine the marinade ingredients in a bag; add the steaks. Store in the fridge for 2 tp 24 hours. The longer the better of course. But, you still get good flavor if you are short on time.

WHEN READY TO COOK:
Discard the marinade and grill your steaks. I always salt and pepper mine before putting them on the grill as well.

Preheat your grill on high 15 minutes. Clean the grill if needed. Keep one burner on high and the other on medium-low. Grill 3-5 minutes on the high burner. Flip. Grill 3-5 minutes on high. Move to the cooler side of the grill and cook until desired doneness. Rest the meat 5-10 minutes.

TO PREPARE THE GARLIC BUTTER:
Meanwhile, get a small saucepan or skillet and melt the 3 tablespoons butter and garlic powder and salt on low. Keep warm.

TO PREPARE THE TOPPING:
In a large skillet, make the onions and mushrooms. Heat the oil and butter on medium heat. Add your onions and cook 2-3 minutes. Add the mushrooms, salt and pepper. Cook another 2-3 minutes.

TO SERVE:
Plate your steaks after they have rested. Pour a little garlic butter on top and serve the onions and mushrooms on the side.

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COPYCAT APPLEBEE'S BOURBON STREET STEAK

2 (1-inch thick, 8 oz each) steaks
1 1/2 tsp Cajun seasonings*
1/4 tsp dried onion flakes
1/2 tsp fennel seeds
2 tbsp butter
2 tbsp extra virgin olive oil

Rub the seasoning, onion flakes and fennel seeds all over both sides, let set for about 30 minutes.

Heat skillet at medium-high, add butter and olive oil. When melted, add steaks. Cook on each side for 2 minutes on Medium high, then cover and reduce heat to medium low for about 5 minutes (turn again mid-way through) for medium well steaks with a nice barely pink strip left in the middle. Let steak rest for a couple minutes before cutting.

*Including: onion powder, garlic powder, salt, black pepper, ground mustard, red pepper flakes, oregano, and a dash of chili powder.