Grilled Bourbon Steaks, brought to you by Cook’s Country (see schedule).
Why This Recipe Works
Soaking meat in bourbon not only enhances its meatiness but also helps create good char. To get the maximum amount of smoky bourbon flavor into our steaks, we soaked four steaks in a mixture of bourbon, Worcestershire, shallot, garlic, salt, and pepper in two separate zipper-lock bags. We tested marinating times and found that 4 hours was best, but you could also let the steaks sit in the mixture for up to 24 hours with no detrimental effects. We grilled these steaks to medium-rare and served: No sauce necessary.
Ingredients and Directions
Serves 6 to 8
Use a bourbon you’d be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.
2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)
4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.
5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.