A Recipe for Bourbon Marinated Wagyu Steak That’s Actually Healthy

Written by | Food & Wine, Wellness

Bourbon Marinated Wagyu Strip Steak

Craving red meat? Treat yourself with this Bourbon caper marinated Wagu NY strip on white asparagus, shallot garlic jam and Worcestershire gastrique.

When it comes to beef, this cut is a healthier choice because it has less marbling than most other steaks — making it a better balance of protein and fat with more Omega 3 and less Omega 6. This is the kind of ratio which purportedly lowers “bad” cholesterol (LDL) and increases “good” cholesterol (HDL) and leads to lower triglyceride levels in the blood — improving your overall heart health. Add the garlic shallot jam for an added burst of flavor that is nutritious and offers potent medicinal properties — many cultures depend on garlic to combat illnesses as pervasive as the common cold. Serves four.

For the Bourbon Marinated Steak


  • 3 tbsp bourbon
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp drained capers
  • 2 sprigs rosemary finely chopped
  • 2 garlic cloves chopped
  • freshly ground black pepper
    2 sprigs rosemary
    16 ounces boneless NY sirloin strip
Shallot Garlic Jam
  • 3 large shallots, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 1 tbsp olive oil
  • 1/4 cup heavy cream
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup dry sherry
  • squeeze of 1/2 a lemon


  1. Combine marinade ingredients and blend in an immersion blender.
  2. Place steak in a shallow dish and rub marinade all over, coating it well.
  3. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
  1. Preheat oven to 400 degrees and heat olive oil in a a cast iron skillet over medium high.
  2. Grill steak for three minutes per side, then add rosemary and one tbsp butter and finish in oven for four minutes. For medium-rare, cook until a meat thermometer inserted in the center of the steak reads 130˚ F, then remove to a cutting board to rest for 10 to 15 minutes.
  3. Slice thinly against the grain and serve.
  1. Heat olive oil in a saucepan and heat onions and garlic on low for five minutes
  2. Add sherry, raise heat to medium and add heavy cream. Cook for five minutes.
  3. Remove from heat and puree with a blender.
  1. Smear the the garlic jam down the center of the plate.
  2. Horizontally place 4 strips of asparagus in the center of the jam.
  3. Diagonally lay two to three slices of steak on the asparagus, garnish with sea beans, (samphire) and purple radish microgreens. Serve gastrique tableside.

For the Asparagus


  • 16 cups water
  • 1 tbsp. sea salt
  • 4 tbsp. fresh lemon juice
  • 2 tbsp.extra virgin olive oil
  • 1-2 lb. fresh white asparagus


  1. Bring water, salt, and lemon juice to a simmer in a large pot over medium heat.
  2. Trim about 1’’ from the ends of white asparagus. Lay spears on a work surface, then peel thin skin from each with a vegetable peeler, starting 1 1⁄2’’ from the top and running the length of the spear.
  3. Place spears into simmering water. Cook, medium-high to a simmer until tender when pierced with the tip of a knife, 8 minutes, depending on thickness of asparagus. Remove asparagus from water with kitchen tongs and drain on paper towels and drizzle with olive oil.

For the Gastrique


  • 1/2 cup honey
  • 3/4 cup Cabernet vinegar
  • 1/4 cup Worcestershire


  1. Place the honey in a sauce pot and cook over medium heat until it turns dark amber in color, about 5 minutes.
  2. Add the vinegar and Worcestershire and continue cooking until the mixture has reduced to a syrupy consistency, about 15 minutes.

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Last modified: September 25, 2018