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
- 2 T-bone steaks
- 1 cup bourbon
- 1 cup porter beer
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- 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.
- 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.
- Remove steaks from refrigerator 30 minutes before grilling to allow them to reach room temperature. This ensures more even cooking.
- Preheat grill to high heat, aiming for a temperature around 450-500°F. Clean and oil grill grates to prevent sticking.
- Remove steaks from marinade and pat dry with paper towels. Discard remaining marinade.
- 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.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and serve immediately, optionally garnishing with fresh herbs or a pat of compound butter.
Tips
- 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.
- Temperature is Key: Always let steaks come to room temperature before grilling to ensure even cooking and optimal tenderness.
- Grill Precision: Use a meat thermometer for perfect doneness. The difference between medium-rare and well-done is just a few degrees.
- Resting Matters: Never skip the 5-7 minute resting period. This allows meat juices to redistribute, ensuring a juicy, flavorful steak.
- Grill Maintenance: Clean and oil your grill grates before cooking to prevent sticking and achieve those beautiful crosshatch marks.
- 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