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Greg’s Bourbon Steak Recipe | How to Make Steak - Learn how to cook steak in a cast iron skillet courtesy of this delicious ribeye steak recipe with a bourbon balsamic vinegar glaze!
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0:00
- I am so excited about today's show, y'all, because,
0:04
and I know there's a lot of ya.
0:06
I feel like I know that there's a lot of y'all out there
0:10
that use olive oil,
0:17
maybe to drizzle in your pan
0:18
when you go saute some vegetables
0:20
or maybe brush it on some bread for bruschetta.
0:28
But my knowledge of how to really use olive oils
0:34
to the full advantage, I don't know.
0:38
But, y'all, we have started carrying olive oils
0:43
in our store.
0:44
We've got four and fixing to add a fifth one
0:47
and it's thanks to this man right here.
0:50
His name is Greg and he and his wife, Shirley,
0:54
own Divine Olive Oil.
0:57
Is that right?
0:58
- Olive Oil Divine.
0:59
- Olive Oil Divine.
1:02
So, like I said, Greg,
1:07
I think a lot of people are like me.
1:10
That really don't know
1:12
how to get the most out of olive oil.
1:16
So the floor is yours, dear.
1:18
Tell me all about it.
1:20
Well, let's start with the five that we carry in the store.
1:22
How about that?
1:23
- That sounds good, because you've got
1:24
some five excellent flavors.
1:25
- Yes.
1:26
- [Crew Member] They're all right there.
1:28
- [Paula] Oh, okay. That five is right there.
1:30
- [Greg] Well, first let me explain
1:32
that even though we're called Olive Oil Divine,
1:36
we have a balsamic vinegar, as well, so.
1:38
- [Paula] Okay.
1:39
- [Greg] This is a fig, which is a balsamic vinegar.
1:41
- [Paula] Yes.
1:42
- [Greg] That's a great option
1:44
to put over fresh salads, fruits.
1:46
- [Paula] Uh huh. I had some the other night over my salad.
1:49
- [Greg] Did you lick up all the fig
1:51
off the bottom of the bowl?
1:52
Because it's so good. - You know I did.
1:53
I love figs.
1:55
Love figs. - Oh, fresh figs.
1:56
Well, this is made with real figs
1:57
so everything that is in these are the real thing.
2:00
They're not artificial. - Okay.
2:02
- You've got also, I believe,
2:04
let's see what else you got here.
2:05
You've got a bourbon balsamic, which is,
2:08
don't tell anybody, it's made with real bourbon.
2:10
- Okay.
2:10
- But you'd get sick before you'd feel it, so-
2:12
- And it wouldn't hurt a child.
2:13
- No, it wouldn't hurt a child at all, but it gives a great-
2:16
We're gonna cook with it here in a minute.
2:17
- Okay, yay! Yay!
2:18
- We're gonna have some fun with it.
2:20
And you also have, let's see here, what you got?
2:21
You got butter bacon.
2:23
Now these are olive oils.
2:26
- Butter, olive oil y'all.
2:27
Finally! - You know all about butter.
2:28
Come on. - Finally.
2:29
Finally, somebody with a bunch of brains
2:33
brought that olive oil in to meet my butter.
2:37
- And I'm so proud that you love it.
2:39
But you know, have you tasted it just by itself?
2:42
- Yeah, oh yeah.
2:43
- Tastes like popcorn butter, doesn't it?
2:44
- Yeah, yeah, yeah. - Like movie theater.
2:47
- I mean, it tastes like butter.
2:48
It tastes like butter.
2:49
- You can use that anywhere you use regular butter.
2:52
Oh, it makes an amazing cake.
2:54
Amazing muffins. - No!
2:56
- Put it in your yogurt.
2:57
Put it on top of your coffee and let it sit on top.
3:00
- No! - And when you take a sip,
3:01
it's gonna be a buttery, creamy coffee.
3:02
- You know, I had heard one time
3:04
about somebody putting butter in their coffee,
3:07
so that's kind of the same thing, isn't it?
3:09
- Yeah. Be brave. - So you are gonna make us
3:12
Greg's bourbon steak.
3:16
- I am. I hope you like it.
3:17
- Well, let's get started on this.
3:20
- All right.
3:20
- I'm ready for you to teach me how to use this.
3:23
Alright.
3:24
Ooh, y'all got different rubs too, don't ya?
3:27
- Oh, we've got a lot of rubs that are handcrafted
3:30
and blended, preservative free.
3:31
Everything that we-
3:32
- [Paula] Roasted garlic pepper.
3:33
- [Greg] That we offer, Paula,
3:34
is not gonna be carrying preservatives.
3:37
- [Paula] I love pink Himalayan salt.
3:38
- [Greg] That's extremely healthy for you.
3:39
- I love it. - Yeah.
3:41
This is a sevillano oil,
3:42
which is a Spanish variety and it's-
3:44
- We don't have that one.
3:46
- You don't, but maybe you will someday.
3:47
- Okay. - It's wonderful on its own.
3:49
- Okay. - For salads.
3:50
It's got amazing flavor.
3:51
You wanna taste it? - Yes, I do.
3:53
I'm getting out my spoon.
3:54
- Okay. Yeah.
3:54
Yeah, let's see here.
3:55
Okay, you hold still and I'll come to your spoon.
3:58
- You can't ask a old person to hold still.
4:00
- Make it easy for me. Come on, lady.
4:01
(both laughing)
4:08
- You taste bananas? - I taste something.
4:11
- Do you taste straw or grass or...
4:13
- Kinda. - Kind of earthy?
4:16
- Kind of like, you know,
4:18
there's a weed out there in the yard
4:20
and it's not a weed, it's a piece of grass.
4:22
(Paula laughs)
4:24
And I could go out and show you,
4:26
but it's got like a thick pod on one end
4:29
and I'd go out there and I chew on that.
4:30
- Yeah, okay. - It tastes like that.
4:33
- Kind of pleasant, isn't it?
4:34
- Yeah. That's why I chew on them.
4:36
- I used to chew on sassafras when I was a kid.
4:38
Did you ever do that?
4:39
- I dunno about no sassafras.
4:40
- Oh, that's good.
4:41
You can get the sassafras root.
4:42
- That's what I've heard.
4:43
- And just chew on it all day long.
4:44
- I don't know about that.
4:45
- Alright. - Ooh!
4:46
And you are not stingy with that.
4:48
Would you like a brush or-
4:49
- I was gonna say either that
4:50
or I'm just gonna use my hands.
4:51
- [Paula] Well, I use my hands, but there you go.
4:56
You can use my brush. - [Greg] Thank you, my lady.
4:57
- [Paula] You're welcome my man.
5:01
- Let's get this side.
5:02
Now we're gonna do both sides
5:03
because we wanna make sure that the seasoning
5:07
we're about to put on it.
5:08
- [Paula] That's right. - [Greg] In a little while
5:09
sticks to it.
5:10
- Okay? What's the next step on these steaks?
5:12
I like that what you're using a lot.
5:13
- All right, now that they've been lathered up really nice
5:15
with that beautiful oil.
5:16
We're gonna put on just one side,
5:18
our Austin Steakhouse rub.
5:19
- [Paula] Okay. Does that have salt in it?
5:22
- [Greg] I believe it does. - [Paula] Okay.
5:23
So we'd need to be careful, then.
5:25
- [Greg] Yes it does. - [Paula] On how much salt
5:27
- [Greg] It does, it has sea salt.
5:29
- [Paula] Okay. - [Greg] But no preservatives.
5:30
- [Paula] I love sea salt.
5:33
Yeah, in my seasonings, my line of seasonings,
5:35
they're all gonna contain some salt,
5:38
so you have to make your adjustments.
5:40
- [Greg] Ooh! - [Paula] That looks so good!
5:41
- [Greg] Now some of this is gonna get lost in the frying.
5:45
- [Paula] Yeah, absolutely.
5:46
- [Greg] And then of course when it's plated
5:47
you can scrape off what you want.
5:49
It's gonna leave a little bit of flavor.
5:51
- [Paula] Yeah, yeah.
5:51
- [Greg] We won't do both sides. It'll be too much.
5:53
- [Paula] Right. Right.
5:55
- Now this is one of my favorites.
5:57
It's really simple.
5:58
The only other ingredients we got left is your bourbon.
6:00
Let's find your bourbon balsamic here.
6:02
- [Paula] Okay.
6:03
- [Greg] Now we're gonna have to go ahead and get these-
6:04
- [Paula] All right,
6:05
I would like a taste of that too, please.
6:06
- [Greg] By all means.
6:08
Can I see your ID please?
6:09
(Paula laughs)
6:11
- Oh, thank you for asking me for my ID.
6:15
- This is gonna be a little thinner than okay than the oil.
6:17
- Okay.
6:18
Okay.
6:22
What do you say when you drink something?
6:24
- Cheers. - Cheers.
6:25
- Salud.
6:28
- [Crew Member] I like this one.
6:29
- The bourbon?
6:30
- [Crew Member] Yes. It's good.
6:34
- I don't like alcohol,
6:35
but that's my new favorite.
6:38
Alright, so that's what we are gonna sear the steak in.
6:41
- We better move this before we start a fire.
6:43
- [Paula] Okay.
6:44
- We gotta start this sizzling for a little bit.
6:45
- [Paula] Okay, let me-
6:46
- [Greg] I'll let you control your stove
6:47
since you're familiar with it.
6:50
- [Paula] Come on. Okay, there we go.
6:53
- [Greg] Alright. Maybe a like a low to medium.
6:55
We wanna see it just starting to bubble a little bit.
6:57
And now bear in mind, Paula-
6:58
- [Paula] Okay, how about medium low?
7:01
- [Greg] Medium low would be good.
7:02
- This is some of the newest line of my cookware
7:06
and this is a cast iron and I love it.
7:11
- It does look nice. - I love it!
7:14
It's anything I want to sear or I do it in that.
7:19
- We gotta make sure
7:19
that we don't caramelize the balsamic
7:22
'cause it does have sugar in it.
7:23
It's the natural sugar of the grapes.
7:25
So you ready to put these in?
7:26
- Yes.
7:29
- Let's get these beautiful looking babies started.
7:33
- [Paula] I'm telling you. They look so good.
7:36
- [Greg] Now what doneness are we cooking these two for?
7:39
- [Paula] Oh...
7:40
- [Greg] For the folks here today?
7:40
- [Paula] Do you want me to pour that olive oil?
7:41
- [Greg] You certainly can, absolutely.
7:44
Never let it to go to waste.
7:45
- [Paula] I'm a want not- - [Greg] Absolutely.
7:47
- [Paula] Waste not, want not, child.
7:48
- [Greg] We might even pour a little bit more
7:50
outta the bottle in there too.
7:51
- [Paula] Okay, yay.
7:52
- [Greg] That'll just help it stop sticking on the pan.
7:55
(Paula coughs)
7:56
- Excuse me. I was getting the hiccups.
7:59
Had to stop and get me some water too, Greg.
8:02
I'm a medium rare girl. - Okay. Medium rare.
8:05
Oh, you're a curl in my heart.
8:06
- Good, good.
8:07
- That's the way I love it too.
8:08
- Yes, my husband loves it rare,
8:12
but lots of times he'll go to medium rare
8:15
if I'm going to share a dinner with him.
8:19
So he's gotten pretty good about eating medium rare.
8:21
But he said he likes a little good fix.
8:24
(both chuckling)
8:29
- Well, let's see.
8:29
I cook by temperature,
8:30
but I understand you cook by your little special method, so.
8:34
- [Paula] Yeah, by touch.
8:35
- [Greg] I'm gonna put you to the test and let's see.
8:36
- [Paula] Oh my goodness!
8:37
- Let's see. You tell me when they're done.
8:40
Otherwise I'll get my handy dandy little thermometer out.
8:42
- Mm. Mm.
8:44
Alright, well see now if I was cooking a steak,
8:50
I would put that in maybe a fairly dry pan
8:55
with just a smidgen of olive oil, you know, to brown it.
9:00
So this is like,
9:03
you're cooking this in a nice bath
9:06
of olive oil. - Correct.
9:08
And we're cooking it slowly.
9:09
- Slowly.
9:11
So we're not gonna get the sear that I'm used to getting
9:14
on one side and then flipping it.
9:17
- Now we can get the sear if you want.
9:19
Once all this balsamic,
9:21
see those nice little bubbles in there?
9:22
- Yes. I love it.
9:23
- Once they evaporate away.
9:25
See, that's evaporating liquid
9:26
that's in the balsamic vinegar.
9:27
You're gonna be left with the solids,
9:29
which are the sugars.
9:30
- [Paula] That's what now? What now?
9:31
What did you say? Say that last line again.
9:33
- [Greg] You're gonna be evaporating the liquids.
9:34
That's what they're doing.
9:35
- [Paula] Okay.
9:36
- [Greg] That's getting rid of all the natural water
9:37
and liquid that's in it. - [Paula] Okay.
9:40
- [Greg] So we're gonna be left with the solids,
9:41
which is gonna be the natural sugar.
9:42
- [Paula] I'm so looking forward to it.
9:44
- [Greg] And some of the bourbon
9:44
and it's gonna be like a glaze.
9:46
- Okay.
9:47
- It's gonna be sticky. - I love sticky stuff.
9:49
- And if you cook it too much, it gets crunchy.
9:51
Those are looking good and they're smelling amazing.
9:53
- [Paula] Okay. Yes.
9:54
Oh my goodness.
9:55
- [Greg] So do you flip your steaks when you cook them?
9:57
- [Paula] Just once. - [Greg] Yeah?
9:59
- [Paula] If I'm right.
10:00
If I'm on the money, I only like to flip 'em once.
10:05
- [Greg] That's a good philosophy.
10:06
- [Paula] How about you?
10:07
- [Greg] I agree, I agree.
10:07
- [Paula] You do agree?
10:08
- [Greg] But I like what you're doing
10:09
about letting the juices go up underneath there
10:10
because you wanna start caramelizing that too.
10:12
- [Paula] And that's what I do.
10:13
- [Greg] Yes.
10:14
Now we gotta stay on top of this
10:16
so it doesn't get overly thick
10:18
and then turn to a hard sugary...
10:20
- [Paula] You see it's getting thick.
10:21
- [Greg] Crusty, pull your teeth out, mess.
10:25
It can get to that point.
10:26
So you have to really stay on top it.
10:28
I will let you flip when you're ready.
10:30
- Okay, well I want to, it looks like it's done for.
10:35
Oh my goodness.
10:35
- [Greg] Oh yeah, there you go.
10:37
- Look at that caramel.
10:38
- [Greg] You wanted something seared?
10:41
- [Paula] Look at that caramel y'all.
10:44
- [Greg] Let's pour some of this over these beauties.
10:46
- [Paula] Okay. Okay.
10:47
- [Greg] Have you got a heating pad?
10:49
- [Crew Member] There you go. - [Greg] Oh, there we go.
10:50
Yes.
10:51
Let's see here.
10:53
- [Paula] Yeah!
10:57
Shut up, Greg!
11:00
- [Greg] Mhm!
11:01
- [Paula] There you go, honey.
11:02
- [Greg] Who doesn't love a good steak.
11:03
Thank you, my dear.
11:04
- [Paula] I don't know. I don't know who doesn't.
11:06
Alright, let's see.
11:09
Where do you wanna cut?
11:10
- [Greg] Oh, I would say you're probably gonna want that end
11:11
because this end has gotten cooked a little more.
11:15
- [Paula] I love this part of a ribeye right here
11:19
and I can't remember what that's called.
11:23
- [Greg] The best part.
11:24
- [Paula] To me it's the best part. Alright.
11:27
- [Greg] Oh, look at that.
11:28
That's beautiful on the inside.
11:29
- [Paula] Are you gonna cut some too?
11:30
- [Greg] I am, yeah.
11:31
- [Paula] You gonna cut down here
11:32
where you get some kind of pink?
11:34
- [Greg] I'm gonna be right here in the middle.
11:36
I like the good meaty part right there.
11:38
- [Paula] Oh, look at that.
11:40
I mean, look at that Greg.
11:45
- [Greg] Medium Rare. Perfect.
11:50
- Ah!
11:51
- Gonna be hot.
11:55
I'm gonna cut mine a little smaller.
11:57
My eyes are bigger than my...
12:07
Wonderful.
12:09
- Mm mm mm.
12:16
So good.
12:18
- Take you a little taste of the caramelized part there.
12:20
- Okay. I wanted that part right there.
12:22
- By all means. You want me to cut you some more?
12:25
- This is the way I'll be cooking steaks from now on
12:28
if we're having them cooked in the house.
12:30
- You notice how juicy they are?
12:34
Of course a good cut makes all the difference as well.
12:37
- [Paula] That's exactly right. That's exactly right.
12:40
- You do these with a filet. Oh my goodness!
12:43
- Oh holy camoly!
12:44
- Yeah. - So these are the two
12:48
olive oils that we used.
12:50
- Sevillano extra virgin olive oil.
12:52
- To marinate it in.
12:54
- Well that gets it prepared for the seasoning,
12:56
adds some flavor and then it also assists in the frying.
13:00
Then we sprinkled our Austin steakhouse rub
13:05
generously on top.
13:08
And then our bourbon balsamic sizzling
13:13
hand fry.
13:14
It's a masterpiece. - So good, y'all.
13:18
That is a perfect medium rare.
13:22
Bon appetit, Greg.
13:25
- Bon appetit. - Bon appetit.
13:27
It was wonderful to be with you.
13:30
- Oh my pleasure.
13:31
- And I'm so happy to learn more about these olive oils
13:34
that are now labeled Paula Deen
13:37
and in our store on some of my favorites.
13:43
And I look forward to more.
13:45
Well I love the blood orange.
13:47
Now we don't have that one do we?
13:50
- Not yet.
13:50
- Okay. I love the blood orange, y'all.
13:53
I use that on my salads.
13:55
Love and best dishes, y'all.
13:58
Check him out.
14:01
Divine Olive Oil.
14:03
Olive Oil Divine. - Olive Oil Divine.
14:06
They'll come.
14:11
Hey, y'all, it's Paula Deen.
14:12
Now, if you enjoyed this video, be sure to like it
14:16
and click the subscribe button as well as the notification
14:20
and bail to be alerted when I post a video.
14:24
Love and Best Dishes Y'all.
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