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Home / Food and Wine Pairings / Bourbon glazed tri-tip steak

Bourbon glazed tri-tip steak

Chef, Lenny Redé
Wine Pairings:   Syrah

, 

To pair a wine with steak be sure to focus on complimentary flavors

 

Savvy match: This dish combines high protein beef tri-tip steak with a sweet-savory bourbon glaze. A big full-bodied Syrah with all its black fruit and savory notes is a perfect pairing for this dish. Although traditionally I would cook this on a smoker/grill, in the recipe below, I give the instructions for making it in an oven for ease and year-round enjoyment.

Ingredients

  • 2-3 pound beef tri-tip
  • Olive Oil
  • Sea salt 
  • Black pepper
  Marinade:
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon chopped garlic
  • ¼ teaspoon ground thyme
  • ¼ cup bourbon
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  Glaze:
  • ¼ cup bourbon
  • 2 tablespoons grain mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  • 2 tablespoons sriracha

Steps

1.

Trim beef of any excess silver or fat. Combine ingredients for the marinade. Place tri-tip in a zip top bag with marinade, let rest at least 2 hours or overnight in the refrigerator.

2.

The next day remove the tri-tip from the marinade and let it come to room temperature.

3.

Preheat oven to 250 degrees F.

4.

Combine ingredients for the glaze and set aside.

5.

Rub roast with oil and season liberally with salt and pepper.

6.

Prepare a roasting pan with a wire rack.

7.

Heat a large cast iron pan on the stove top. Sear each side of tri-tip to brown, 3 - 4 minutes each side.

8.

Place the roast on a wire rack and place in the oven.

9.

Roast for about half an hour and brush roast with the glaze.

10.

After 20 minutes, turn the  roast and brush with glaze again, repeating every 10 – 15 minutes until the center of the roast reaches 130 degrees F.

11.

Remove from the oven and let rest for 15 minutes before slicing.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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