Something completely enjoyable happened a week ago. The “winter that would not end” finally gave us a bit of a break, and I finally found my way to something I’ve been missing for five long months:
And in celebration of this momentous occasion, I couldn’t just grill out brats or a lowly chicken breast. It had to be steak and it had to be this bourbon marinade. And about that bourbon..
A few weeks back, the family took a mini vacation to Kentucky to do some Mammoth Cave exploring, dining, family visiting and most notably, a trip to the Makers Mark distillery in Loretto.
Now THIS is a trip worth taking. Just be sure to bring your GPS and enjoy your drive through the winding back roads of Kentucky. I learned a lot about the craft and came away with a new found appreciation for this spirit which, up to this point, I had used only for cooking and not much for sipping. I also came away with t-shirts, barrel staves for smoking, a fun shot glass, and two bottles of bourbon (those gift shops suck me right in).
So last weekend I was on a mission to not only grill the perfect steak, but to use my new, treasured bottle of Maker’s Mark in the marinade. I pulled this recipe out of the archives and let me say, it’s as good as I remembered, with a lot of the good things that go in to a great steak marinade:
Which, when combined, looks something like this:
Whiskey barrel chips for smoking. Glory be.
Did I mention that my grilled steak was enjoyable? Well, let’s kick that up a notch. It was BEYOND amazing. A wine pairing with this one? Not this time around. A little sip of Maker’s Mark was all I needed to make this meal complete.
Kentucky Bourbon Steak
3 TBS olive oil
2 TBS Dijon mustard
¼ cup Kentucky bourbon whiskey
1/3 cup soy sauce
2 TBS red wine vinegar
1 TBS Worcestershire sauce
¼ cup light or dark brown sugar
2 TBS minced red onion
1 TBS minced fresh garlic
1 TBS minced fresh ginger
1 TBS salt
2 tsp coarse ground black pepper
Steaks of your choice
Combine all of the marinade ingredients in a non reactive bowl. Whisk to blend. Place steaks in a Ziploc plastic bag or in a non reactive dish, add marinade and refrigerate for at least 4 hours or overnight.
Remove steaks from marinade and grill (preferably over charcoal).
Makes enough to marinate one large sirloin steak, about 6 fillets, or 4 large ribeye/NY strip steaks.