If you’re not a fan of steak, please, just go. Summer is quickly approaching and that means it’s time to fire up our grills and slap some meat on them.
You know we try to incorporate whiskey into everything we do, so we came across this steak recipe from DietHood and we just had to show you. A Jack Daniels marinade? Thank you Jesus. Try it for yourself…
What you’ll need:
New York Strip Steaks, or cut of your choice
1/2-cup Jack Daniel’s Whiskey
1/2-cup soy sauce
1 tablespoon olive oil
1 tablespoon dijon mustard
1/4-cup light brown sugar
3 garlic cloves, minced
fresh ground pepper
add in anything else you like!
12 easy steps:
Place the steaks in a pan that is large enough to hold all of your steaks and set aside.
In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper.
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.
Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.
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, close the lid and continue to cook the steak until it’s at desired temperature for doneness.
The internal temperature should be 145°F for medium-rare, use a thermometer to check if done.
Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.