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Grilled T Bones with Bourbon Porter Marinade

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Grilled T Bones with Bourbon Porter Marinade

Prepare to elevate your grilling game with a mouthwatering recipe that combines the rich, robust flavors of bourbon and porter beer in a tantalizing marinade that transforms ordinary T-bone steaks into a culinary masterpiece. This isn't just another steak recipe – it's a flavor explosion that will have your guests begging for your secret technique and wondering how you became such a grilling genius.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 T-bone steaks
  2. 1 cup bourbon
  3. 1 cup porter beer
  4. 1/4 cup soy sauce
  5. 2 tablespoons brown sugar
  6. 2 cloves garlic, minced
  7. 1 teaspoon black pepper
  8. 1 teaspoon salt

Instructions

  1. In a large mixing bowl, combine bourbon, porter beer, soy sauce, brown sugar, minced garlic, black pepper, and salt. Whisk ingredients thoroughly to create a uniform marinade.
  2. Place T-bone steaks in a large resealable plastic bag or shallow glass dish. Pour marinade over steaks, ensuring they are completely covered. Seal or cover and refrigerate for 2-4 hours, turning occasionally to distribute marinade evenly.
  3. Remove steaks from refrigerator 30 minutes before grilling to allow them to reach room temperature. This ensures more even cooking.
  4. Preheat grill to high heat, aiming for a temperature around 450-500°F. Clean and oil grill grates to prevent sticking.
  5. Remove steaks from marinade and pat dry with paper towels. Discard remaining marinade.
  6. Place steaks on hot grill. For medium-rare, grill 4-5 minutes per side, rotating 45 degrees halfway through each side to create crosshatch grill marks.
  7. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
  8. Remove steaks from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
  9. Slice against the grain and serve immediately, optionally garnishing with fresh herbs or a pat of compound butter.

Tips

  1. Marinate Smartly: Don't rush the marinating process. The 2-4 hour window allows the bourbon and porter to deeply penetrate and tenderize the meat.
  2. Temperature is Key: Always let steaks come to room temperature before grilling to ensure even cooking and optimal tenderness.
  3. Grill Precision: Use a meat thermometer for perfect doneness. The difference between medium-rare and well-done is just a few degrees.
  4. Resting Matters: Never skip the 5-7 minute resting period. This allows meat juices to redistribute, ensuring a juicy, flavorful steak.
  5. Grill Maintenance: Clean and oil your grill grates before cooking to prevent sticking and achieve those beautiful crosshatch marks.
  6. Bonus Tip: For an extra flavor boost, consider adding a pat of herb-infused compound butter when serving.

Nutrition Facts

Calories: 640kcal

Carbohydrates: g

Protein: 32g

Fat: 20g

Saturated Fat: 8g

Cholesterol: 80mg

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