Sweet, smoky, and absolutely stunning. Nolan Ryan Strip Steaks with a bourbon-peach reduction glaze that caramelizes beautifully on the grill. The peaches add unexpected sweetness, the bourbon brings depth, and the finish with flaky sea salt ties it all together.
Ingredients
For the Bourbon-Peach Glaze:
- 1/2 cup bourbon (or whiskey)
- 1/2 cup peach nectar or fresh peach puree
- 1/4 cup honey
- 2 tablespoons butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Pinch of kosher salt
For the Strip Steaks:
- 4 Nolan Ryan Beef Texas Angus Strip Steaks (1.5 inches thick, about 12 oz each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Serving:
- Flaky sea salt
- Fresh cracked black pepper
- Fresh thyme sprigs (optional garnish)
Instructions
Make the Bourbon-Peach Glaze:
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Reduce bourbon: In a small saucepan over medium heat, pour bourbon and let it simmer for 2-3 minutes (this burns off some of the alcohol).
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Add glaze ingredients: Add peach nectar, honey, butter, apple cider vinegar, and Dijon mustard. Stir until butter is melted and everything is combined.
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Season: Stir in smoked paprika, black pepper, and a pinch of salt. Keep on low heat, stirring occasionally. The glaze should be glossy and slightly thick. Can be made up to 1 day ahead.
Prep the Steaks:
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Bring to temp: Remove steaks from refrigerator 30-45 minutes before grilling.
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Pat dry: Pat completely dry with paper towels.
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Season: Brush both sides with olive oil. Season with salt, pepper, and garlic powder.
Grill the Steaks:
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Preheat grill: Heat grill to high (450-500°F). Clean and oil grates well.
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Sear: Place steaks on the hottest part of the grill. Cook for 4-5 minutes without moving them. You want a beautiful crust.
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Flip: Flip steaks and cook another 4-5 minutes for medium-rare (internal temp 130-135°F). Adjust time for preferred doneness.
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Glaze: In the last 1-2 minutes of cooking, brush steaks generously with bourbon-peach glaze on both sides. Let it caramelize slightly on the heat.
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Rest: Remove from grill and transfer to a plate. Tent loosely with foil and let rest for 5 minutes.
Serve:
Top each steak with a sprinkle of flaky sea salt and fresh cracked black pepper. Optional: garnish with fresh thyme. Serve with extra glaze on the side.
