This recipe really made the steak a more full bodied experience...like you would receive at the best steak houses around. Our rib eye was about 1 1/2" thick...a big one...marinated it for about 2 1/2 hours and then grilled on the Big Green Egg with some mesquite wood chucks added...tremendously flavorful...a keeper.
I made the recipe exactly as written except that I marinated the steaks for 24 hours. We all enjoyed them but hubby still put A-1 sauce on them.
I made this same recipe from the Weber book. The only thing I changed was I used strip steaks since that's what I had on hand. This was very tasty and everyone thought the flavor was great. I'll definitely make it again. I don't care for bourbon but I keep a bottle on hand for cooking now.
Oh my! This recipe was just wonderful. The flavor was so good ~ the bourbon didn't over power like it sometimes does and all the other ingredients melded together to produce a GREAT steak! I used 3 boneless rib eyes and had plenty of marinade. It was simple to throw together and I let it marinate in the fridge all afternoon. Thank you for posting a keeper!!