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Applebee's Bourbon Street Steak

By Todd Wilbur


Score: 4.14. Votes: 14
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Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 10-ounce top sirloin steaks
  • 2 tablespoons Worcestershire sauce
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Reviews
Average rating:

Score: 4.14. Votes: 14
Rating of votes (14)
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8 customers
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Hal
Jun 4, 2015, 21:00

I get the Bourbon Street steak everytime I go to Applebees. This Marinade is Excellent in its own right but it does not compare to the Bourbon Street recipe. However it is an excellent Marinade for not only steaks but for Chicken and Pork as well....Great with Pork Tenderloins. Sorry Todd but its not a Bourbon Street.

Jeanine
Sep 26, 2006, 21:00

I love this recipe!!!! Tastes just like the restaurant. I use this marinade when ever I cook steak of any kind. Works great will all cuts of beef.

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