Gusto TV Whiskey Raspberry Steak Recipe - Bourbon Berry Rubbed Ribeye

Whiskey Raspberry Steak Recipe

This Whiskey Raspberry Steak recipe fuses bourbon-raspberry sauce with smoky-spicy dry rub creating micro-tear flavor penetration through 2-4 hour marinade — seared ribeye delivers caramelized crust housing juicy medium-rare perfection. From A IS FOR APPLE “Rapini and Raspberry,” hosted by Leah Wildman, this innovative ribeye treatment transforms classic steakhouse protein into raspberry-infused umami bomb where berry acidity tenderizes while whiskey depth amplifies beefiness.

The Inspiration

Whiskey Raspberry Steak brilliantly executes episode’s rapini-raspberry duality through fruit-forward steak preparation — bourbon cuts raspberry tartness while dry rub’s mustard-paprika-garlic-red pepper flake symphony creates complex bark during high-heat sear. Leah Wildman leverages sauce-as-rub technique where half the strained raspberry-bourbon reduction hydrates spices into paste that aggressively massages micro-tears into ribeye surface, maximizing flavor exchange during 2-4 hour cold marination.

Ingredients

4 rib eye steaks about 1-inch (2.5cm) thickness

Raspberry sauce

1/3 cup (83 ml) bourbon whiskey
1 ½ cups (250 ml) frozen raspberries or 2 cups (500 ml) fresh berries in season
1 tbsp (15 ml) white sugar or more to taste

Steak rub

2 tsp (5 ml) dry mustard powder
1 tsp (5 ml) smoked paprika
2 tsp (5 ml) garlic powder
2 tsp (10 ml) freshly cracked pepper
2 tsp (10 ml) red pepper flakes
2 tsp (10 ml) kosher salt

Methods

For the sauce combine the bourbon whiskey, raspberries and sugar in a medium sauce pan. Place the pan over medium heat and allow to simmer for about 10 minutes. Taste, adjust if necessary with sugar to balance the acidity and tartness of the raspberries. Remove the sauce from heat and strain the mixture. Allow to cool.
To make the rub mix mustard powder, paprika, garlic powder, red pepper flakes, and salt and pepper in a large bowl.
Pour half of the whiskey raspberry sauce into the dry spices and mix.
Rub the mixture all over steaks, slightly pressing the meat and making little micro tears in the flesh.
Place the steaks in a large re-sealable bag add about one third of the sauce to the baggie and smoosh about ensuring the meat is evenly coated. Refrigerate for 2-4 hours.
Before cooking allow the steak to come to room temperature.
Place a large cast iron frying pan over high heat. Add the oil to the pan to heat until oil is shimmering.
Place steak in pan and cook until medium rare or until desired doneness.
Remove meat and let it rest for 10 minutes.
Serve with the reserved raspberry sauce.

Serving Suggestions

Fan Whiskey Raspberry Steak slices over smoked gouda grits with extra sauce reduction pooling seductively, or construct ribeye crostini towers with herbed cream cheese and raspberry dust for cocktail hour — episode’s rapini theme demands charred rapini salad with lemon-tahini dressing cutting richness perfectly. Steak frites elevates with raspberry bordelaise replacing béarnaise tradition; summer BBQs convert to whole steak presentation with chimney smoke signal drawing crowds. Pair bold Zinfandel matching spice profile or crisp IPA cleansing bourbon sweetness; deconstruct into salad where sliced steak drapes warm over baby arugula with pickled raspberries and blue cheese crumbles. Family reverse-sear method (low oven then hot pan) works sheet pans perfectly; reheating destroys crust — best consumed fresh from rest.

Final Thoughts

Whiskey Raspberry Steak recipe from A IS FOR APPLE “Rapini and Raspberry,” hosted by Leah Wildman, transforms 4 thick-cut ribeyes through bourbon-raspberry sauce turned spice paste rub — aggressive micro-tear massaging and 2-4 hour marination carry mustard-paprika-garlic heat deep into meat before cast iron searing creates perfect pink-juicy medium-rare with raspberry-stained mahogany crust. Reserved sauce provides plating gloss while smoky-spicy complexity elevates steakhouse tradition into fruit-forward innovation scaling effortlessly from weeknight protein to grill party centerpiece with bold Zinfandel pairing.

Find more recipes from A is for Apple here!