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Applebee's Blackstone Bourbon Street Steak

A sizzling, restaurant-quality copycat Bourbon Street steak cooked perfectly on a flat top grill, topped with mushrooms, onions, and a rich garlic herb butter.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Steak & Marinade
  • 4 (8oz) Top Sirloin Steaks About 1-inch thick
  • 3 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Black Pepper Freshly cracked
  • 2 tbsp Avocado Oil For the griddle
Vegetables & Butter
  • 1 large Sweet Onion Sliced
  • 8 oz Button Mushrooms Halved
  • 4 tbsp Unsalted Butter Softened
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh Parsley Chopped

Method
 

  1. In a small bowl, whisk together the soy sauce, Worcestershire, Dijon mustard, and black pepper. Coat the steaks in the marinade and let sit at room temperature for 30 minutes.
  2. In a separate small bowl, mix the softened butter with the minced garlic and chopped parsley. Set aside.
  3. Preheat your griddle, establishing a hot zone (medium-high) and a warm zone (medium-low).
  4. Add avocado oil to the hot zone. Place steaks on the griddle and sear for 3-4 minutes per side for medium-rare.
  5. While the steaks cook, place the onions and mushrooms on the warm zone. Sauté until tender, pulling them occasionally into the steak drippings for flavor.
  6. During the last minute of cooking, top each steak with a tablespoon of the garlic herb butter and allow it to melt.
  7. Remove the steaks from the griddle and let them rest for 5-7 minutes before serving with the sautéed onions and mushrooms.

Notes

Expert Tip: Always let your meat rest! Cutting into it too soon will cause all the juices to escape, leaving you with dry steak. Use an instant-read thermometer to pull the steak at 130F for a perfect medium-rare after resting.