Applebee’s Bourbon Street Steak Copycat Recipe

Bourbon Street Steak

Book Update: I finally finished most of “Why Zebras Don’t Get Ulcers.”  It was probably one of the most technical “science” book I have read in 10 years, but it was worth it.  I know more about glucocorticoids than I ever thought possible… since I never even heard of them before.  If you want to know anything about stress, psychology and physiology and managing stress, then this might be the book for you.  Make sure to read the footnotes – they have some of the funniest parts.

I would write more… but my spacebar is not working right.  Makes it a little hard to type.  If only I was married to someone who worked on computers…  😉

Recipe Update:  This is one of those recipes I have made 10 or more times over the past 5 years and just realized I never posted it.    Applebee’s Bourbon Street Steak is one of my favorite meals there.  It’s fun to be able to make this for when people come over or have a nice family dinner that cost $6 instead of $40.  (Well, because Sirloin steak was on sale this week for $3.99/lb!)  You could also use this marinade for chicken or for making kebabs.

Applebee’s Bourbon Street Steak
2 large servings

Marinade for 2 (10 oz.) top sirloin steaks:
2 Tb. Worchestershire sauce
2 Tb. soy sauce
4 tsp. chili powder
4 tsp. minced garlic
1 and 1/2 tsp. meat tenderizer (McCormick makes it.  Or substitute with salt)
2 tsp. paprika
2 tsp. black pepper
1 tsp. cayenne
1 tsp. onion powder
1/2 tsp. oregano
1-2 cups water

Serve with:
3 Tb. butter, melted
1/8 tsp. garlic powder
pinch salt

1 Tb. olive oil
1 Tb. butter
2 onions, sliced thin
2 cups white mushrooms, sliced
1/8 tsp. salt
1/8 tsp. pepper
1-2 cups water

1.  Combine the marinade ingredients in a bag.  Store in the fridge for 2-24 hours.  The longer the better of course.  But, you still get good flavor if you are short on time.
2.  Discard the marinade and grill your steaks.  I always salt and pepper mine before putting them on the grill as well. To Grill a steak:  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.
3.  Meanwhile, get a small saucepan or skillet and melt the 3T of butter and garlic powder and salt on low.  Keep warm.
4.  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.
5.  Plate your steaks after they have rested.  Pour a little garlic butter on top and serve the onions on the side.

Recipe from Todd Wilbur’s Top Secret Recipes

Making Steak… in the Oven


This may be sacrilegious for some, but it was pretty cold outside on my husband’s birthday and I wasn’t about to go grilling outside.  There’s a reason why I got fleece PJ’s for Christmas that included a hood AND footies!  🙂  So, I researched and researched and found a way to make a sirloin steak inside.  I don’t like to use the broiler as some suggest because it tends to overcook my steak and/or set my oven on fire.  Well, it didn’t catch fire, but it did smell bad.  So, according to a chef I found online and my cooking experiments, here is what I did.

If you need a special birthday menu (at quite a discount), then here was the meal we had:

1.  Sirloin Steak select – $6  ($3.99/lb. sale)
2.  Roasted Asparagus – $2 (tossed in olive oil, salt and pepper; roasted at 400 degrees for 25 minutes.)
3.  Baked potatoes -($.75)
4.  Chocolate Cake with chocolate glaze (glaze recipe is coming later.  I didn’t use frosting because this was less calories)
5.  Caramel Apple Bread Pudding

Pan Seared Sirloin Steak
4 servings

olive oil
1.5 lbs of sirloin steak, trimmed and cut into 4 large pieces
freshly ground black pepper

Tools you need:  Cast iron skillet – I used my 12″, tongs and a good oven mitt

1.  Prep the steaks:  Let them sit out for about 30 minutes to bring closer to room temperature.  Season generously with salt (preferably kosher) and pepper.

2.  Preheat oven to 400 degrees.

3.  Prep the pan:  Pour a little olive oil in the bottom of the cast iron skillet to coat it.

4.  Preheat cast iron skillet to medium-high heat.

5.  Sear steak on one side for 2 minutes.

6.  Flip with tongs and sear on the other side for 1 minute.

7.  Put the steaks and skillet all in the oven until desired doneness.  Here I usually stick a temperature probe in one of the steaks to go off when the temperature is right.  It took about 10 minutes for medium rare and 15 minutes for medium well.

8.  Remove skillet from the oven and set onto the stove.  Take the steaks out and let them rest.  While resting, you could… heat the skillet back up (well, it’s already hot, but turn on the burner) and deglaze the pan with a little white wine. Add some chopped shallots, cook a little.  Add some pepper and parsley perhaps.  Get the yummy bits off the bottom of the pan.  Stir in some butter and reduce the liquid in the pan – voila, you gotta pan sauce.

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