Prep 10 mins
Cook 0 mins
I used this marinade on Ribeye Steaks cooked on the grill.
- 1⁄2 cup whiskey (any brand)
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup olive oil
- 1⁄2 tablespoon garlic powder
- 1⁄4 cup soy sauce
- 1 tablespoon salt
- 1 tablespoon pepper
- Place brown sugar in bowl.
- Add whiskey to brown sugar and mix.
- Add olive oil to whiskey and brown sugar mixture.
- Add remaining ingredients.
- Place meat in air tight container.
- Pour mixture over meat.
- Seal in air tight container.
- Shake container.
- Place meat with marinade in refrigerator for 3 hours to overnight.
- Cook meat on grill.
...My compliments to the chef! We broke down a beef tenderloin into steaks. the only change I really made was to sweat the steaks in a liberal amount of salt, pepper and garlic before transferring to the marinade bath. For the bath, I used the Food Saver marinade attachment...only left it in here for about an hour, and my sweet baby Jesus, it was delicious! JD was what I had on hand, the marinade worked great with beef, given that many of these reflected pork or chicken....just wanted to throw my hat in the ring.....with this.....BEEF...it's what's for dinner!
Oh YUM -- 1/2 cup of whiskey for the recipe -- 1/2 cup for me!!!! I loved this recipe. But I did cut back the whiskey to 1/4 cup per some of the reviews I read. That seemed perfect to me. I can see where any more might have made it a little on the strong side. I used some skirt steaks -- not a great cut of meat, but they were so flavorable. Next time, I'll use some flank steak. This is a great marinade -- and I thank you for sharing it with me.
Used on pork. I think I would have been better off with chicken. Not that this isn't good (it is) but the flavor of the alcohol was a bit much with only 4 hours marinade time. Next time I will use a little less whiskey and brown sugar. But overall this is very good.