DRUNKEN STEAK

By jkelly117

Ingredients

• For the marinade:
• 1 cup bourbon
• 1 cup soy sauce
• 2 tablespoons sesame oil or olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1-1/2 pounds sirloin or New York strip steaks, cut 3/4 to 1 inch thick
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 tablespoon cold butter

Details

Servings 4

Preparation

Step 1

1. In a mixing bowl, combine the bourbon, soy sauce, oil, garlic, and ginger, and whisk to mix. Place the steaks in a roasting pan just large enough to hold them. Pour the marinade over them, turning the steaks once or twice. Marinate the steaks for 4 hours in the refrigerator, turning once more.
2. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Drain the steaks well before grilling and season generously with salt and pepper. Arrange the steaks on the grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare. Transfer the steaks to a platter or plates. Impale the slice of butter on the end of a fork and rub it over the meat. Serve at once.
To make a great dish even better
Give the steaks a smoke flavor by placing 2 or 3 Best of Barbecue Wine Barrel Grilling Staves on the coals or in the smoker box or directly over one of the burners of your gas grill.
Use our Best of Barbecue Marinade Turbocharger to make marinating more efficient. Plunge the handle up and down a few times on both sides of the steaks to drive the slender needles into the meat. This improves the absorption.
To give your steak killer grill marks, cook on our Best of Barbecue Tuscan Grill. It should be preheated well.
Turn the meat with tongs-don't stab it with a barbecue fork. Stabbing lets out the juices.
And remember Raichlen's 3 Rules of Great Grilling: Keep it hot. Keep it clean. Keep it lubricated. Start with a hot grill great. Clean it with a stiff wire brush. And oil it well before putting on the food.
For more great recipes, check out the whole line of Steven's barbecue books, published by Workman Publishing and available in our Barbecue Store or wherever books are sold.