Bloody Mary Steaks

By gMinor

Wonderful and flavorful. If you like bloody marys, you will love these. I recommend topping it with Tomato-Horseradish butter.. Super good!

Ingredients

• 2 Cups spicy tomato juice
• 1/4 Cup Pepper flavored Vodka (or plain)
• 2 Tablespoons fresh lime juice
• 1 1 plus 1 teaspoon Worcestershire sauce
• 1 Tablespoon freshly grated or prepared horseradish
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Celery Salt
• 1/2 Teaspoon freshly ground Pepper
• 1.5 to 2 1/2 Steak: Filet Mignons (1 1/2 inches thick) or New York Strips (1 inch thick)
• Olive oil (optional)
• Salt

Details

Preparation time 10mins
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

1) Combine the Tomato juice, Vodka, Lime juice, Worcestershire sauce, Horseradish, Hot sauce, Celery Salt and Pepper into a zip top bag. Add the steaks and ensure they're coated. Refrigerate overnight, or for at least 1 1/2 hours. Mix them around occasionally.

2) Let the steaks rest for about 30 minutes then remove from the marinade, but keep it. Pat the steaks dry (to get a good sear) and brush lightly with olive oil (optional). Season the steaks generously with salt.

3) Grill however you like your steaks (I'd recommend a med-rare for this). I like to sear the steaks over extremely high heat for about 2-3 minutes, then turn 45 degrees to get a nice 'criss-cross' sear. Then I lower to med-high when flipping and complete the cooking that way (usually less than 10 minutes). I also brush some of the marinade on the steaks to give it extra flavor. (make sure you cook any marinade you add though)

4) I recommend placing a dollop or two of Tomato-Horseradish Butter on each steak when serving.