Bloody Mary Steaks

By jacksrecipes

Recipe courtesy Steven Raichlen, author of The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades (Workman Publishing)

Ingredients

• 8 (3 to 4-ounce) or 4 (6 to 8-ounce) filet mignons
• 2 cups tomato juice or V-8 juice
• 1/4 cup vodka (preferably Absolut Pepar vodka) or gin
• 2 tablespoons fresh lime juice
• 4 teaspoons Worcestershire sauce, or to taste
• 1 tablespoon freshly grated horseradish or prepared white horseradish
• 1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka)
• 1/2 teaspoon celery salt
• 1/2 teaspoon black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to insure even marinating.

Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.