Bourbon-BBQ Steaks Recipe by John Spottiswood.

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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!

Prep time: 100 Minutes	American
Cook time: 10 Minutes	Servings: 6-8

• Current rating: 9.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 43g
Recipe makes 6 servings
Calories 69
Calories from Fat 41	59%
Total Fat 4.67g	6%
Saturated Fat 0.65g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1213mg	51%
Potassium 127mg	4%
Total Carbs 6.43g	2%
Dietary Fiber 0.5g	2%
Sugars 4.82g	3%
Protein 1.18g	2%

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Ingredients Convert Measures

• 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

Directions

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.

Menus and Pairings

Goes Well With: Baked potatoes, Rice, potato salad

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