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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
6 cup water
1 1/4 cup regular soy sauce
1 cup bourbon
1 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
1 tsp freshly ground black pepper
1 (2 inch thick) rib eye or top round steak (about 2 1/2 lbs)
Kosher salt
In a large plastic (or non-reactive) container, combine water, soy sauce, bourbon, sugar, Worcestershire sauce, lemon juice, Tabasco, and pepper. Add steak, cover, and refrigerate for at least 3 hours or overnight, turning once or twice.
Light a barbecue and set it to medium-high heat. Set rack about 6 inch above heat source. When grill is ready, lightly oil rack. Lift steak from marinade, reserve marinade, and lay steak on rack. Cover and grill rotating position of steak once on rack to create attractive marks, and basting occasionally with marinade, for 7 minutes.
Turn, cover, and continue to grill, again rotating steak once, and basting it often, until meat is done to your liking, about 15 minutes total for rare beef. Transfer steak to a cutting board and let it rest at least 5 minutes. With knife vertical to cutting board, carve steak across grain into thin slices. Arrange slices on a platter, season lightly with salt, and serve hot, warm, or at room temperature.
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STEAK WITH BACKYARD BOURBON MARINADE
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
6 cup water
1 1/4 cup regular soy sauce
1 cup bourbon
1 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
1 tsp freshly ground black pepper
1 (2 inch thick) rib eye or top round steak (about 2 1/2 lbs)
Kosher salt
In a large plastic (or non-reactive) container, combine water, soy sauce, bourbon, sugar, Worcestershire sauce, lemon juice, Tabasco, and pepper. Add steak, cover, and refrigerate for at least 3 hours or overnight, turning once or twice.
Light a barbecue and set it to medium-high heat. Set rack about 6 inch above heat source. When grill is ready, lightly oil rack. Lift steak from marinade, reserve marinade, and lay steak on rack. Cover and grill rotating position of steak once on rack to create attractive marks, and basting occasionally with marinade, for 7 minutes.
Turn, cover, and continue to grill, again rotating steak once, and basting it often, until meat is done to your liking, about 15 minutes total for rare beef. Transfer steak to a cutting board and let it rest at least 5 minutes. With knife vertical to cutting board, carve steak across grain into thin slices. Arrange slices on a platter, season lightly with salt, and serve hot, warm, or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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