Prep 2 hrs
Cook 15 mins
I used to use this recipe in the gastro pub I ran, it used to sell like hot cakes! Use a good quality steak-it makes a difference. I also do this as kebabs if I'm serving it at a large gathering, it works a treat. This is perfect on the barbecue, but equally good just grilled or griddled inside.
- 4 steaks
- 59.16 ml whiskey or 59.16 ml brandy
- 29.58 ml soy sauce
- 14.79 ml dark muscovado sugar
- Make a few cuts into the edge of the fat on each steak-it stops the meat curling up as it cooks.
- Place the meat in a shallow, on metallic dish. Mix together the remaining ingredients, stirring until the sugar dissolves. Pour mixture over steaks, cover and marinate for at least 2 hours.
- Barbecue meat until cooked to your liking.
I marinated a boneless ribeye for 4 hours, flipping every hour to make sure the seasoning was distributed evenly. I didn't think this was too sweet....it just seemed that something was missing. I absolutely love steaks, and grill every chance I can. Maybe it is a regional thing, but this recipe just didn't make me say wow! So sorry.
I marinated a rib eye and a flank steak in it because I didn't have enough of either to feed the family. I thought that the brandy smelled really strong and was concerned about the end result. No worries! It's delicious and everything turned out perfectly after marinating for 5 hours. Made for PRMR. Thanks Noo! :)
Very nice! When I first mixed the marinade and tasted it, I had my doubts- it was kind of an odd flavor. But I went ahead and added the NY strips, and let them marinate for 4 hours. The result was really wonderful. I used brandy this time, but I'd like to try with Bourbon as well. We all loved this steak, tender, juicy, with a really nice beefy flavor. The marinade just enhanced what what was already in the steak. Thanks for posting!