Have you ever found a recipe that was just so perfect for your taste buds that you are convinced the author made it just for you? That’s how I feel about this marinade. It’s the perfect flavor combination of smoky, savory, and just a tiny bit sweet – everything you need to bring out the flavor of good beef. The masterminds at Diethood have really outdone themselves here. I plan to serve this up to every guest I can, and treat myself to it as often as possible next grilling season. You don’t need much time to enjoy the tastiest steak you’ve had lately, I guarantee it.

 

Ingredients

4 (8 ounces each) New York Strip Steaks, boneless

1/2- cup Jack Daniel’s Whiskey

1/2- cup low sodium soy sauce

1 tablespoon olive oil

1 tablespoon dijon mustard

1/4- cup light brown sugar

3 garlic cloves, minced

fresh ground pepper

 

Instructions

Place the steaks in a pan that is large enough to hold all four. Set aside.

In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined.

Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.

Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge.

Remove steaks from fridge 30 minutes before you are ready to grill.

Set up the charcoal grill for direct grilling.

Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.

Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.

Drain the marinade off the steak and discard the marinade.

Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.

After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at desired temperature for doneness.

To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare.

Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.

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Quick tip: To help the top crust brown brush with an egg wash—beat and egg and mix two tablespoons of it with two tablespoon water then brush lightly on the crust.

Recipe and image courtesy of Cooking Mamas.