Rice Cookers Steamers

Bourbon Steak
Ingredients:
1/2 cup bourbon
1/2 cup firmly packed light brown sugar
1/3 cup soy sauce
2 Tbs. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 Tbs. Dijon mustard
1 tsp. cornstarch
3 lb. skirt steak
Directions:
In a bowl, combine the bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch and stir until the sugar has dissolved.
Marinate for 2-4 hours.
Preheat a cast-iron grill pan over medium-high heat. Remove the steak from the marinade and place it on the grill pan. Cook, turning once, 3 to 5 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak into thin slices and arrange on a warmed platter. Serves 6 to 8.
Steaks with Red Wine Sauce
Ingredients:
2 rib steaks, each 1/2 to 3/4 inch thick
1/2 tsp. salt
1 tsp. freshly ground pepper
2 tsp. minced fresh thyme
2 Tbs. unsalted butter
1/4 cup minced shallots
1/3 to 1/2 cup dry red wine
Fresh flat-leaf parsley for garnish
Directions:
Trim the steaks of excess fat. Pat them dry and sprinkle with the salt, pepper and thyme, pressing the seasonings into both sides.
Heat a heavy nonstick fry pan over medium-high heat. Add 1 Tbs. of the butter. When it has melted and is near sizzling, put the steaks in the pan and sear them, turning once, for 3 to 4 minutes per side for medium-rare; the timing will depend upon the thickness of the steaks and the desired amount of doneness. Keep the heat high, but do not let the fat burn. Test for doneness by cutting into one of the steaks. When they are ready, transfer them to a warmed platter and cover loosely with aluminum foil while you prepare the sauce.
Pour off all but 1 Tbs. of the pan juices. Set the pan over medium heat and add the shallots. Sauté until translucent, 2 to 3 minutes. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until the wine is reduced by half and the mixture has thickened, 2 to 3 minutes. Stir in the remaining 1 Tbs. butter.
Pour the hot sauce over the steaks, garnish with the parsley and serve immediately. Serves 2.

My hubby likes when the steak is rubbed down with ‘Montreal Steak’ seasoning then grilled. It’s apparently quite tasty (sorry I don’t eat steak). Good luck!

Club House La Grille Rub Marinade. This is the one they have on the commercials. You can get them at local grocery stores.

you can cook it in red w/onions and garlic.