Ingredients

1. 1/2 cup Cavehill bourbon.
2. 1 shallot, finely chopped.
3. 2 tablespoons ketchup.
4. 1 teaspoon Tabasco sauce.
5. 2 tablespoons olive oil.
6. 1/4 cup Worcestershire sauce.
7. 4 thick-cut boneless ribeye steaks.
8. 2 garlic cloves, minced.

The sirloin cut is a thick slab of meat that eventually gets cut into different kinds of steak, like the top sirloin (which Applebee's uses for its steak), and bottom sirloin. Of the two, the former is relatively smaller than the latter, though it is more valued for its tender meat.

The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region's finest ingredients.

Applebee's

The origins of the name bourbon are extremely uncertain. However, the most prominent contenders are Bourbon County in Kentucky and Bourbon Street in New Orleans. Both took their names from the House of Bourbon, a European royal house of French origin.

Bourbon is a U.S.-made whiskey with extra steps added to its fermentation, distillation and aging process in agreement with the U.S. Congress. Distillers can label a spirit bourbon only when it has at least 51% corn in its mash and has been aged in a new charred oak barrel.

The steak was so tender and cooked just right. My compliments to the chef! I still have a hard time believing that I ate the best steak I have ever eaten and it was at Applebees. Really!

1. Tenderloin/Filet Mignon. The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef.
2. Strip Steak (New York Strip) The strip steak is a type of cut of beef steaks.
3. Ribeye.
4. Top Sirloin.
5. Porterhouse/T-Bone Steak.

Bourbon is a type of whiskey, much the way that Champagne is a type of wine. So all bourbon is whiskey, but not all whiskey is bourbon.

Bourbon must be distilled no higher than 160 proof, 80 percent alcohol-by-volume. Some whisky allows up to 90 percent alcohol-by-volume, but Bourbon does not. 160 proof Bourbon is as high as the proof can reach off the still.

How many calories are in bourbon? Now, onto the nutritional facts: A 1.5-ounce shot of bourbon contains about 97 calories and 0g of carbs. Unless, of course, you start mixing it with sodas and sugary mixers.

Straight bourbon derives ALL its calories from alcohol (which provides 7 cals per gram (g), BTW), so it doesn't contain any calories from carbs, fat, or protein. Here's the breakdown for a standard 1.5-ounce shot of 80 proof bourbon: Calories: 97.

For a whiskey to call itself bourbon, its mash (the mixture of grains from which the product is distilled) must contain at least 51 per cent corn. The mash must be distilled at 160 proof or less, the distillate must be stored in charred new oak barrels at 125 proof or less, and it must not contain any additives.

What Is Bourbon? According to US Trade Legislation, a “bourbon” is a type of whiskey where the “mashbill” - which is the recipe of grains used to produce the whiskey - consists of 51% - 80% corn. Typically, distillers use approximately 70% corn content and are free to choose other grains for the remainder of the mashbill.

Bourbons are typically described as sweet or spicy. Most bourbons tend to have some sweetness. This comes from the aging process in the new charred oak barrels, which release flavors of caramel and vanilla, which are present in most bourbons. However some bourbons are sweeter than others.

For a whiskey to call itself bourbon, its mash (the mixture of grains from which the product is distilled) must contain at least 51 per cent corn. The mash must be distilled at 160 proof or less, the distillate must be stored in charred new oak barrels at 125 proof or less, and it must not contain any additives.