Unless you lived under a rock for all of 2021, you know all about the Walker Hayes song Fancy Like. The song is so catchy, and the dance that goes with it is so fun!

In the song, there’s a line, “Yeah, we fancy like Applebee’s on a date night, Got that Bourbon Street steak with the Oreo shake.”

So we decided to try to make a “Bourbon Street Steak” at home, and I am so glad we did! It is so good. The meat was so flavorful, and I was singing the whole time we made it. (We’ve had the steak at Applebee’s before, but I haven’t been since things have been shut down.)

These delicious steaks pack a punch of flavor from bourbon, honey, Creole mustard, and cajun seasoning – you just have to give it a try. (If you don’t have Creole mustard, you can use Dijon mustard.)

A steak on a white plate, a bowl of mashed potatoes, a bowl of herbed butter, and a bowl of fried onions.
Table of Contents

🥘 Ingredient Notes

The ingredients in Applebee's Bourbon Street Steak laid out and labeled.
  • Steak Sauce – I just used A1 Sauce
  • Bourbon Whiskey – I like making this using Bulliet Bourbon.
  • Honey – Regular honey from a squeezy bear or local honey is perfect – whatever you can get.
  • Mustard – I used Creole mustard because I love the “zing” of Creole mustard. Most groceries stores sell it, but if you can’t find it, you can use Dijon mustard.
  • Cajun Seasoning – I use my homemade blend of cajun seasoning but you can use a Cajun seasoning that you like.
  • Top Sirloin Steaks – For this recipe I used two 2 pound steaks and cut them into four pieces to serve four adults – we still had leftovers for lunch the next day. (I like to use top sirloin because it is relatively tender but it isn’t terribly expensive either. If you can find it on sale, even better – you can get a decent steak and make a nice meal at home.)

🍽 Equipment Needed

  • Measuring Cups/Spoons
  • A Mixing Bowl
  • A Whisk or Fork
  • A Large Ziplock Bag
  • A Grill, Grill Pan, or Cast Iron Pan (if you are using a grill, you might need charcoal and a chimney to start the grill)
  • A Meat Thermometer – We have an iGrill Mini Bluetooth Thermometer, and it is so helpful in the kitchen. I use it ALL the time.
  • A Baking Sheet, Foil, and Tongs

🥣 How to Make It

Bourbon street steak is so tasty, and it is so easy to make. At least two hours before you plan on grilling it, prepare the marinade and get the steaks in it.

Combine the Cajun Seasoning, Bourbon whiskey, honey, steak sauce, and Creole mustard in a mixing bowl and whisk it together. (Pictures 1 – 6)

A collage of images showing how to make bourbon street steak, steps 1 - 5.

Pour the marinade into a ziplock bag and add the steaks. Mash the steaks around in the marinade until they are fully coated in it. (Pictures 7 – 10)

A collage of images showing how to make bourbon street steak, steps 6 - 10.

Pop the steaks in the fridge and let them sit for at least two hours. After two hours, it’s time to grill. Let the steak sit at room temperature for at least 10 – 15 minutes while you heat up the grill, that way you aren’t throwing a freezing cold piece of meat onto a hot grill. (This will make your meat extra juicy and no, it won’t give you food poisoning.)

Heat your grill according to the instructions that came with it. Ours is a charcoal grill so we heat it with charcoal (obviously) and a charcoal chimney to get the coals nice and hot. You want them to be smoldering and turning white/gray.

Once the coals are hot, dump them into the grill and add put the grate over the coals. I like to put the lid on the grill for a few minutes to get it nice and hot and then drop the steaks on.

Sear the steaks on the first side for about five minutes and then flip them. Put the probe of a Bluetooth thermometer into one of the steaks and put the lid on the grill. Cook until the internal temperature reaches about 130°F – 132°F for Medium Rare Steak. (Pictures 11 – 15) I like to stop there because it will continue to cook a little longer after coming off the grill and between 130 – 135°F will be a perfectly Medium Rare Steak. For a Medium Steak, it should stay on the grill until the internal temperature is 135°F – 145°F. (If you want to cook it for longer, I listed the temperatures below.)

A collage of images showing how to make bourbon street steak, steps 11 - 15.

Look at that gorgeous piece of meat!

Two cooked bourbon street steaks on a sheet pan.

While the steak is grilling, I like to caramelize some onions. If you have a grill that you can fit a pan on – by all means, cook away – as you can see – ours is too small, so I cook mine inside.

My parents were visiting when we made these steaks, so I started them cooking, and my mom made sure the house didn’t burn down while I ran back and forth to take pictures.

To make the onions, slice them into thick slices and add them to a pan with a little bit of oil over medium-high heat. Once the edges start browning, reduce the heat and cook and cook and cook until they are soft and reduced. (This will take 20 – 30 minutes.) Right before removing the onions from the heat, I add a pinch of kosher salt.

We like to use about one onion per person because they reduce so much. (Pictures 1 – 5 below)

A collage of images showing how to fry onions, steps 1 - 5.

The onions come out nice and sweet with no sugar added.

A white bowl filled with fried onions.

🙋‍♀️ Frequently Asked Questions

What do you serve with a Bourbon Street Steak?

We always top our steaks with garlic butter and sauteed onions and have a side of garlic mashed potatoes. We also like to serve ours with buttery carrots.

How do you cook steak if you don’t have a grill?

If you don’t have a grill, you can sear the steak on both sides in a really hot cast iron pan. Get the pan really hot and then add oil with a high smoke point – I like to use avocado oil. Then add a little bit of herbed butter and finish it in the oven until the internal temperature is around 130 – 135°F or your preference – see below for steak temperatures.

Two steaks on a wooden cutting board cut into large pieces.

What is the optimal temperature for a cooked steak?

  • Rare: 120°F – 130°F
  • Medium Rare: 130°F – 135°F
  • Medium: 135°F – 145°F
  • Medium-Well: 145°F – 155°F
  • Well Done: 155°F
  • Ruined: > 165°F

🍳 How to Serve Bourbon Street Steak

Let the steak rest for about 5 minutes, then serve. We like to put a small slice of herbed butter on top that melts into the hot steak – so good. (You can make your own, or to save time, we use Kerrygold Garlic & Herb Butter. They sell it at Publix near us, so it shouldn’t be too hard to find!)

Button linking to the Pinterest page for Southern Bytes.

🥫How to Store Leftover Steak

Steak will last for 5 – 7 days in the refrigerator. We like to eat the leftovers cold over a salad or just barely reheat them in the air fryer. Otherwise, the steak will get overcooked, and it will dry out.

✏️ Helpful Tips

  • We like to make two large steaks and then cut them into smaller portions. This just makes for a little easier cooking – you only need to cook two steaks instead of 4 – 6.
  • Let the steak sit in the marinade for at least two hours, but then take it out for 10 – 15 minutes before cooking it so that you aren’t throwing a freezing cold steak onto the hot grill. (This is perfectly safe, I promise.)
A cooked bourbon street steak on a dish with cooked carrots, onions, mashed potatoes, and fried onions.

Side Dishes to Enjoy with Steak

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

📝 Recipe

A large bourbon street steak on a white plate.

Copycat Applebee’s Bourbon Street Steak

5 from 6 votes
Bourbon Street Steak is tender, juicy, and packs big flavor from Cajun seasoning and a touch of honey in the marinade. It has a slight char on the outside and is cooked perfectly to melt in your mouth – every bite will bring you on a trip to Bourbon Street.
Author: Kari
Servings: 4
Prep: 2 hrs
Cook: 20 mins
Total: 2 hrs 20 mins

Equipment

Ingredients  

  • ½ cup A1 steak sauce
  • ¼ cup bourbon whiskey
  • 1 tablespoon honey
  • 2 teaspoons Creole mustard
  • 1 teaspoon Cajun Seasoning
  • 2 2 pound top sirloin steaks

Optional Topping

  • 1 – 2 onions
  • 1 – 2 tablespoons cooking oil

Instructions 

Bourbon Street Steaks

  • At least two hours before you plan on grilling it, prepare the marinade and get the steaks in it.
  • Combine the Cajun Seasoning, bourbon whiskey, honey, steak sauce, and Creole mustard in a mixing bowl and whisk it together.
    ½ cup A1 steak sauce, ¼ cup bourbon whiskey, 1 tablespoon honey, 2 teaspoons Creole mustard, 1 teaspoon Cajun Seasoning
  • Pour the marinade into a ziplock bag and add the steaks. Mash the steaks around in the marinade until they are fully coated in it.
    2 2 pound top sirloin steaks
  • Put the steaks in the fridge and let them sit for at least two hours.
  • After two hours, it's time to grill. Let the steak sit at room temperature for at least 10 – 15 minutes while you heat up the grill.
  • Heat the grill according to the instructions that came with it. (See above for how we heat ours.)
  • Sear the steaks on the first side for about five minutes and then flip them. Put the probe of a thermometer into one of the steaks and put the lid on the grill.
  • Cook until the internal temperature reaches about 130°F – 132°F for Medium Rare Steak. I like to stop there because it will continue to cook a little longer after coming off the grill and between 130 – 135°F will be a perfectly Medium Rare Steak. For a Medium Steak, it should stay on the grill until the internal temperature is 135°F – 145°F.
  • Let the steak rest on a baking sheet for 5 – 10 minutes before serving while you get everything else together.
  • Serve with caramelized onions (below), a pat of herbed butter on top, buttery carrots, and a heaping scoop of garlic mashed potatoes on the side.

Caramelized Onions

  • To make the onions, slice them into thin slices and add them to a pan with a little bit of oil over medium-high heat. Once the edges start browning, reduce the heat and cook and cook and cook until they are soft and reduced. They will take 20 – 30 minutes to fully reduce. Right before removing them from the heat, I add a pinch of kosher salt.
    1 – 2 onions, 1 – 2 tablespoons cooking oil
  • We like to use one onion per person because they reduce so much.

Video

Notes

This will easily feed 4 – 6 adults as long as you have side dishes. This fed four of us for dinner, a second dinner, and leftover lunch.

Steak Temperatures

  • Rare: 120°F – 130°F
  • Medium Rare: 130°F – 135°F
  • Medium: 135°F – 145°F
  • Medium-Well: 145°F – 155°F
  • Well Done: 155°F
  • Ruined: > 165°F
 
🙋‍♀️ Frequently Asked Questions
What do you serve with a Bourbon Street Steak?
We always top our steaks with garlic butter and sauteed onions and have a side of garlic mashed potatoes. We also like to serve ours with buttery carrots.
How do you cook steak if you don’t have a grill?
If you don’t have a grill, you can sear the steak on both sides in a really hot cast iron pan. Get the pan really hot and then add oil with a high smoke point – I like to use avocado oil. Then add a little bit of herbed butter and finish it in the oven until the internal temperature is around 135°F or your desired steak temperature. 
🍳 Serving Suggestions & Uses
Let the steak rest for about 5 minutes, then serve. We like to put a small slice of herbed butter on top that melts into the hot steak – so good. (You can make your own or to save time we will use Kerrygold Garlic & Herb Butter. They sell it at Publix near us so it shouldn’t be too hard to find!)
🥫 Storage/Shelf Life/Reheating
Steak will last for 5 – 7 days in the refrigerator. We like to eat the leftovers cold over a salad or just barely reheat them in the air fryer. Otherwise, the steak will get overcooked and it will dry out.
📋 Tips
  • We like to make two large steaks and then cut them into smaller portions. This just makes for a little easier cooking – you only need to cook two steaks instead of 4 – 6.
  • Let the steak sit in the marinade for at least two hours but then take it out for 10 – 15 minutes before cooking it so that you aren’t throwing a freezing cold steak onto the hot grill. (This is perfectly safe, I promise.)

Nutrition

Serving: 0.5steakCalories: 85kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 515mgPotassium: 112mgFiber: 1gSugar: 7gVitamin A: 335IUVitamin C: 2mgCalcium: 9mgIron: 1mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Dinner, Main Course
Cuisine: American, Southern
Keyword: bourbon street steak, copycat applebees bourbon street steak, fancy like steak
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

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Hi, I’m Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

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    1. Hey Jane! I use whatever we have on hand – I have used Bulleit, Woodford Reserve, and Rabbit Hole and they are all delicious!