If you want a quick, flavorful recipe, these Teriyaki Bourbon Steak Skewers are a perfect choice. Savory, sweet, with a hint of smoke — they come together fast and deliver big on taste.
Why Teriyaki and Bourbon Work Together
Teriyaki and bourbon make a fantastic pairing because they balance savory and sweet elements. Teriyaki brings salty umami while bourbon contributes subtle caramel and oak notes, creating a complex, crowd-pleasing profile.
The same sweet-and-savory contrast shows up in other great recipes, and for these skewers we combine teriyaki sauce, rice wine vinegar for brightness, Kentucky bourbon for warmth, lime juice for acidity, and a neutral oil to help the marinade cling to the meat. Marinate cubed filet mignon for about 30 minutes in the refrigerator, then thread onto skewers and season before cooking.
Marinade and Seasoning
For the marinade: blend teriyaki sauce, rice wine vinegar, bourbon, mirin, fresh lime juice and a bit of oil. Let the cubed filet mignon soak up the flavors for 30–45 minutes in the fridge. After marinating, thread the steak onto skewers and season with a beef-friendly rub — something like a peppercorn-mesquite blend works nicely. Keep the skewers chilled until you’re ready to cook.
Setting Up the Fire
These skewers are best cooked over direct heat with hot coals. To keep seasoning from falling through a grill grate, lean the skewers over the fire rather than laying them directly on a grate. One simple method is to place bricks or stones on either side of the coals and rest the skewer ends on them so the meat sits above the heat. This lets the edges char and develop a rich crust without losing seasoning to the flames.
Cook to your preferred doneness, aiming for a hot fire to get a good sear and crust while keeping the interior tender.
Plating and Serving
When the skewers are cooked, rest them briefly, then garnish with toasted sesame seeds, sliced scallions, and a drizzle of yum yum sauce if you like. Slice or serve whole and enjoy the blend of teriyaki’s umami and bourbon’s caramel notes with a smoky finish from the coals.
Teriyaki Bourbon Steak Skewers
Ingredients
Steak Ingredients:
- 4 filet mignons, cubed
- 2 tbsp mesquite peppercorn lager seasoning (or your preferred beef seasoning)
- Yum Yum sauce, for garnish (optional)
- Sesame seeds, for garnish
- Scallions, for garnish
Teriyaki Bourbon Marinade:
- 1/4 cup teriyaki sauce
- 1/4 cup rice wine vinegar
- 2 tbsp bourbon
- 1.5 tbsp mirin
- Juice of 2 limes
- 1.5 tbsp neutral oil
Instructions
- In a bowl or resealable bag, add the cubed steak. Whisk together the teriyaki, rice wine vinegar, bourbon, mirin, lime juice and oil, then pour over the steak. Cover and refrigerate to marinate for 30–45 minutes.
- When ready, thread the marinated steak onto skewers and season with your rub. Keep chilled until you begin cooking.
- Preheat a direct fire to high heat (target around 400°F). Arrange the coals so you can lean the skewers above them rather than laying them on a grate.
- Cook the skewers about 3 minutes per side, or until the internal temperature reaches 120°F for medium-rare. Adjust time for your preferred doneness. Remove from heat and rest 5 minutes.
- Garnish with sesame seeds, sliced scallions and a drizzle of yum yum sauce if desired. Serve and enjoy.