Copycat Applebee’s Bourbon Steak Recipe – Tender Steak With a Sweet Bourbon Glaze

If you’ve ever craved that rich, slightly sweet bourbon-glazed steak from Applebee’s, this homemade version hits the mark. It’s juicy, savory, and glossed with a sticky, garlicky sauce that clings to every bite. You don’t need a special grill or fancy tools—just a good skillet and a few pantry staples.

The bourbon cooks down into a mellow, caramel-like flavor, so it’s family-friendly. Serve it with mashed potatoes or roasted veggies, and you’re set for an easy restaurant-style dinner at home.

Why This Recipe Works

This copycat keeps the spirit of the original while focusing on fresh, simple ingredients. The steak is seared hot for a deep crust, then finished with a buttery bourbon glaze that balances sweet and savory.

A touch of soy sauce and Worcestershire builds umami, while brown sugar and bourbon add that signature gloss. The sauce reduces quickly, which means big flavor without a long simmer or complicated steps.

You can use several cuts of steak, but a well-marbled sirloin or ribeye gives the best texture and juiciness. The method is straightforward, repeatable, and great for weeknights.

Plus, you can scale the glaze and use it on chicken, pork chops, or even grilled mushrooms.

Shopping List

• Steak: 2 sirloin or ribeye steaks (about 10–12 oz each, 1–1.25 inches thick)
• Salt and black pepper
• Neutral oil: Canola, vegetable, or avocado oil
• Unsalted butter: For basting and the glaze
• Garlic: 3–4 cloves, minced
• Shallot: 1 small, finely chopped (or 1/4 small onion)
• Bourbon: 1/2 cup (choose a mid-range bourbon you’d drink)
• Low-sodium soy sauce: 2 tablespoons
• Worcestershire sauce: 1 tablespoon
• Brown sugar: 3 tablespoons (light or dark)
• Beef broth: 1/2 cup (low sodium)
• Apple cider vinegar: 1–2 teaspoons (optional, for brightness)
• Red pepper flakes: Pinch (optional for heat)
• Fresh parsley or chives: For garnish

How to Make It

1. Take the chill off the steaks. Pat steaks dry and season both sides generously with salt and pepper. Let sit at room temperature for 20–30 minutes. This helps them cook more evenly.
2. Preheat your pan. Set a heavy skillet (cast iron is ideal) over medium-high heat.Add a thin coat of oil and heat until it shimmers.
3. Sear the steaks. Place steaks in the hot pan and don’t move them for 2–3 minutes. Flip and sear the other side for another 2–3 minutes. Add 1 tablespoon butter and baste for 30 seconds. For medium-rare, aim for an internal temperature of 130–135°F.
4. Rest the steaks. Transfer them to a plate and tent loosely with foil. Rest 5–10 minutes to lock in juices.
5. Start the bourbon glaze. In the same skillet over medium heat, add a splash more oil if needed. Sauté the shallot and garlic for 30–60 seconds until fragrant, scraping up browned bits.
6. Deglaze with bourbon. Carefully pour in the bourbon. It may steam vigorously. Simmer 1–2 minutes to let the alcohol cook off and the liquid reduce slightly.
7. Build the sauce. Add soy sauce, Worcestershire, brown sugar, and beef broth. Stir and simmer 4–6 minutes until the sauce reduces by about half and thickens to a syrupy consistency.If you like a gentle kick, add a pinch of red pepper flakes.
8. Finish with butter and brightness. Off heat, whisk in 1 tablespoon butter for a glossy finish. Taste and add 1–2 teaspoons apple cider vinegar if you want a bit more pop. Adjust salt and pepper.
9. Glaze and serve. Slice the rested steaks against the grain or serve whole.Spoon the bourbon glaze over the top. Garnish with chopped parsley or chives.

How to Store

Store leftover steak and sauce in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to prevent the steak from getting soggy.

Reheat gently in a skillet over low heat with a splash of broth or water to loosen the glaze. Avoid microwaving on high—short, low-power bursts keep the meat tender.

You can also freeze the bourbon glaze by itself for up to 2 months. Thaw overnight in the fridge and rewarm on the stove.

Health Benefits

• Protein-rich: Steak provides high-quality protein for muscle repair and satiety.
• Iron and B vitamins: Red meat offers heme iron, B12, niacin, and zinc, which support energy and immune function.
• Portion control: Balancing a 4–6 oz portion with vegetables and a fiber-rich side keeps the meal satisfying without going overboard.
• Customizable sweetness: You control the sugar. Reduce brown sugar to 2 tablespoons for a lighter glaze without losing flavor.

What Not to Do

• Don’t crowd the pan. Overcrowding drops the temperature and prevents a good sear. Cook in batches if needed.
• Don’t skip the rest. Cutting into steak too soon releases juices and dries it out.
• Don’t boil the sauce too aggressively. A hard boil can scorch the sugars and turn the glaze bitter.
• Don’t use salted butter for the sauce without adjusting. The soy and Worcestershire already add salt; taste as you go.
• Don’t use a super smoky bourbon. Heavy smoke can overwhelm the glaze. Choose a smooth, balanced bottle.

Alternatives

• No alcohol option: Use apple juice or apple cider plus 1 teaspoon vanilla extract to mimic bourbon’s sweetness and roundness.Reduce as directed.
• Different cuts: Try New York strip, flat iron, or skirt steak. Adjust cook time for thickness and tenderness.
• Grill version: Grill steaks over high heat, then make the glaze on the stove and brush it over the meat in the last minute of grilling.
• Gluten-free: Use tamari instead of soy sauce and confirm your Worcestershire is gluten-free.
• Sweeter or spicier: Add an extra tablespoon of brown sugar for a stickier finish, or a dash of hot sauce for heat.
• Dairy-free: Swap butter for a plant-based alternative with a high smoke point.

FAQ

What’s the best steak cut for this recipe?

Ribeye gives you the most tenderness and flavor thanks to marbling. Sirloin is leaner but still juicy and affordable.

Choose steaks about 1–1.25 inches thick for reliable searing and doneness control.

Can I make the glaze ahead of time?

Yes. Cook the glaze to a syrupy consistency, cool, and refrigerate for up to 3 days. Rewarm gently on the stove with a splash of broth or water to loosen before serving.

Does the alcohol cook off completely?

Most cooks off during the simmer, leaving a mellow flavor.

If you prefer zero alcohol, use the apple juice or cider alternative and you’ll still get great results.

How do I know when my steak is done?

Use a meat thermometer for accuracy. Aim for 125–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium, and rest the steak for 5–10 minutes before serving.

What sides go well with bourbon steak?

Mashed potatoes, roasted green beans, sautéed mushrooms, grilled asparagus, or a simple baked sweet potato all match the sweet-savory glaze. A crisp salad with a tangy vinaigrette also balances the richness.

Can I use chicken or pork instead?

Absolutely.

The glaze works beautifully with chicken thighs or pork chops. Sear and cook to a safe internal temperature (165°F for chicken, 145°F for pork), then glaze and serve.

Final Thoughts

This copycat Applebee’s bourbon steak is all about balance—caramelized crust, juicy center, and a glossy sauce that tastes like a night out without the bill. With a few everyday ingredients and a hot skillet, you can bring that sweet-savory magic to your table any night of the week.

Keep the steps simple, taste as you go, and let the glaze do the heavy lifting. Pair it with your favorite sides, and you’ve got a crave-worthy dinner that feels special but cooks fast.