Occasionally, it is nice to experiment. Sometimes the experiments go well and other times not so well. In the case of this experimental recipe, it went well.
One dish that I rarely like to experiment on is a steak, especially beef rib-eye. I like my rib-eye steaks grilled and slightly charred to a temperature of about 125- 130 F.. I find that this particular cut of beef has a very distinct flavor that should not be disguised with sauces and or flavored butter.
That's just been my preference, until recently.
Last week I came across a recipe for rib-eye steaks that used bourbon as one of the main ingredient for a marinade.
Intrigued by the idea of using bourbon as a marinade, I decided to break my own rule of not tampering with a steak and follow the recipe.
I combined all the marinade ingredients and placed it and the steaks in a resealable baggy. The recipe recommended the steaks sit in the marinade for anywhere from 4-24 hours. I chose the latter, flipping occasionally.
After 24 hours the steaks were removed from the baggy and the marinade discarded.
The steaks were then dried with a paper towel, ready to be placed on the grill.
Gilling for 8 minutes and reaching an internal temperature of 125 F., they were ready to be savored.
Accompanying the steaks were....
I took the above photos with an android app. called Footej Camera 2. It has had great writeups and since I've been in the experiment mode, figured experimenting with this app should be included.
It is still under review.😶
Grilled Bourbon Steaks
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
3 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place steaks in 1-gallon zipper-lock bags and pour bourbon mixture into the bag. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.
****Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.
Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.
****** I chose to skip the part with oiling and salting because I felt these steaks did not require more oil nor salt.