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Receta Bourbon-BBQ Steaks
by John Spottiswood

Bourbon-BBQ Steaks

These steaks are so flavorful they will make you smile. This is a delicious marinade that complements and doesn't overwhelm the flavorful Ribeye, Tbone, or NY steaks that you choose. And the rub/marinade combination makes this a steak you won't forget!

Calificación: 4.5/5
Avg. 4.5/5 6 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: Baked potatoes, Rice, potato salad

Ingredientes

  • 4 bone in rib-eye, T-bone, or NY Steaks, 1-1.5 pounds each
  • For marinade
  • 1/2 cup kechup
  • 1/3 cup Kentucky Bourbon (can substitute any whisky)
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp soy sauce
  • 2 Tbsp white wine vinegar
  • 4 tsp mined garlic
  • 1 tsp Tabasco or other red pepper sauce
  • 1 tsp fresh ground black pepper
  • For Rub
  • 2 Tbsp olive oil
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 2 Tbsp flat-leaf parsley, finely chopped

Direcciones

  1. For marinade, whisk all marinade ingredients in a medium bowl. Place steaks in a large plastic Ziploc and pour in marinade. Press air out and seal. Turn and massage several times to spread marinade over all of meat. Refrigerate for 1.5-2 hours, turning once.
  2. Stand steaks for 20-30 minutes at room temperature before grilling, while pre-heating grill to high.
  3. Remove steaks from bag and discard excess marinade with a spoon, knife, or towels. Brush or spray both sides with olive oil.
  4. Mix paprika, salt & pepper in a small bowl to make the rub. Press the seasonings into both sides of the meat.
  5. Grill on High heat for 8-10 minutes for med-rare. If fire flares, move steaks temporarily off of direct heat or spread out more. Transfer to cutting board and let rest for 3-5 minutes. Carve teh meat from the bone and cut across grain into 1/4 inch slices.
  6. Arrange slices on a platter, drizzle juices over it, garnish with parsley, and serve.