WhiskyToWhiskey Posted April 7, 2013 Share Posted April 7, 2013 This is a marinade I use for tender steaks; top sirloin, striploin, ribeye and porterhouse. 1hr is enough before cooking to fully flavor the steaks. If using less tender steaks such as flank, crossrib or blade; I would increase the time to 4hrs.1/4 cup bourbon (BT, EC12, something cheap with standard profile)1/4 cup brown sugar2tbs soy sauce2tbs worchester sauce2tbs mustard2tbs minced garlic3tbs olive oil2tbs red wine vinegarpepper to tasteSteaks are best cooked at room temp. Put steaks in large ziplock back, or baking dish. Add marinade, wait an hour and throw them on the BBQ. Link to comment Share on other sites More sharing options...
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