Four Roses Small Batch Bourbon and Maple Glazed

Mad Wine
Now, not all whiskies are created equal. Some are grassy, some smoky, some smell of citrus and some of salt. That smoky briny quality of Scotch is a perfect compliment for Oysters. Some like Bourbon are sweet with hints of maple and caramel. Bourbons like these are perfect with a dense chocolate dessert (I make a Bourbon Chocolate torte that fits the bill nicely.) Apple Pie? Pumpkin Pie? Oh how about Pumpkin Pie? I think there is quite possibly no more American way to finish up your Thanksgiving dinner than with a tumbler of Kentucky Bourbon. What could be more American than Apple Pie? How about Barbecue? How about Steak? Below is my recipe for a Maple Bourbon Glazed Tri Tip Steak. This dish is a balance of sweet, spice, smoke and umami that pairs beautifully with a nice aged bourbon. four-roses Maple Bourbon Glazed Tri Tip Steak 2-3 lb. Beef Tri-tip Marinade: 1 tsp. course ground black pepper 1 tsp. chopped garlic ¼ tsp. 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 Tablespoons Cider Vinegar 2 Tablespoons Siracha Roasting: Olive oil Sea salt Black pepper 1. Day 1: Trim Beef of any excess silver or fat. Combine ingredients for marinade. Place Tri Tip in a Ziploc bag with marinade at let rest overnight in refrigerator. 2. The next day remove tri tip from marinade and let come to room temperature. 3. Preheat oven to 250 degrees 4. Combine ingredients for 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 stove top. Sear each side of tri tip to brown 3-4 min each side. 8. Place roast on wire rack and place in oven. 9. Roast for about half an hour and brush roast with glaze. 10. After 20 minutes turn roast and brush with glaze again, repeating every 10 – 15 minutes until center of roast reaches 130 degrees. 11. Remove from oven and let rest for 15 minutes before slicing. Printable Instructions + Recipe