Grilled Bourbon Steak Sandwich

a collab with Owen Han for Bourbon & Beyond

27 ingredients•Prep: 1 hr•Cook: 30 mins

hwoo.lee

•

August 11, 2026

My ex-roommate, ex-Supper Club partner, and one of my closest friends, Owen Han, needs no introduction. He's the Sandwich King of the internet, he's amassed millions of followers on all social platforms, and he's an author of his own cookbook Stacked.

This is a special collaborative recipe we made for our debut demo at the Bourbon & Beyond Festival in Louisville Kentucky. When developing this recipe, we specifically thought of bourbon and local Kentucky ingredients.

These are the components of the Grilled Bourbon Steak Sandwich:

Grilled Denver Steak: the 'Denver' cut comes from the underblade muscle of the shoulder, which usually has heavy marbling and a bold, beefy flavor
Bourbon Shoyu Tare: a soy sauce based reduction that is brushed on the steak and caramelizes as it grills, this tare uses bourbon and honey
Broadbent Kentucky Prosciutto/Country Ham: one of my favorite country ham producers is based in Kentucky, their ham is extraordinary, worth trying any of their products.
Bourbon Mustard Caramelized Onions: caramelized onions, just with pops of mustard seeds and bourbon barrel aroma
Roasted Garlic Aioli: a classic, roasted jammy garlic cloves blended into a classic mayo
Arugula: for added peppery and vegetal notes, also you need some vegetables
Gruyere: or any nice white cheese that melts onto the bread
Ciabatta: a classic, lighter crumbed bread good for sandwiches

Honestly, this sandwich is fkn delicious, I hope you make this or use some of the techniques in other recipes.

Items and equipment

Broadbent Country Ham (Grand Champion)

Hon Mirin

Mirin

Ogasawara Isshi Soden Mirin

Immersion Blender (Stick)

2 servings

Ingredients (27)

Grilled Denver Steak

Bourbon Shoyu Tare

Smoked Soy Sauce(36 g)
sub - regular soy sauce
Mirin(30 g)
I use Ogasawara Mirin, but try to get Hon Mirin or true Mirin (non of that Aji-Mirin crap)
Honey(15 g)

Instructions

Cut the top off a whole garlic head, season with salt, wrap with aluminum foil, and roast at 250F for 3 to 4 hours until jammy.
Essentially making garlic confit within the head of garlic. optional to pour a little neutral oil on the exposed garlic cloves.
In a container fitted for an Immersion/Stick Blender, add the egg, mustard, lemon juice, horseradish, salt, and neutral oil. Blend on low, allowing to emulsify, slowly lifting the blender up and down, and then season with salt and pepper as needed.
You may need to loosen with water if needed.
1 video
Store in a squeeze bottle or air tight container until ready to use

In a sauté pan over med-high heat, heat the butter and add your cut onions. Season with salt, stirring occasionally as you see the onions slightly caramelize.
Deglaze with bourbon, being careful not to burn yourself, but scrap the fond that develops under the caramelized onions.
When it starts to look like it's burning, add a small ladle of chicken stock to deglaze, rehydrate the onions, and allow to reduce until it caramelizes and looks like it will burn again.
Repeat this process of adding liquid until it evaporates until the onions caramelize to a color you're happy with. Season with salt and mustard seeds.