Transforming Ribeye Through a Bourbon Marinade

Jitendra Gulgule

Patrons of contemporary steakhouses like Eddie Merlot’s have high expectations for a premium dining experience. They find it in the brand’s Prime Bourbon Ribeye, which delivers in both quality and execution, standing out on the menu amid several other steak cuts and preparations. Jitendra Gulgule, executive chef of parent company Dividend Restaurant Group, attributes some of the dish’s enduring success to the prime ribeye itself. “It is one of the most desirable cuts of steak thanks to its marbling, tenderness and rich flavor.” But the real secret may be in the signature sauce, specifically an 11-ingredient mixture used to both marinate the meat for 24 hours prior to grilling, as well as topping the steak at service.

“The bourbon marinade recipe took countless attempts over years to become the delectable sauce it is today,” says Gulgule. In addition to bourbon, the marinade includes Dijon mustard, steak sauce, soy sauce, Worcestershire sauce, brown sugar, garlic, red onion and other seasonings to produce a delectable, sweet flavor. “The unique combination of the bourbon and other ingredients brings a sweet, tangy flavor mixed with savory and smoky notes to create an unforgettable steak experience,” he says. The steak is topped with crispy onion straws, parsley and watercress.

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