Honey-Bourbon Brine for Steaks

READY IN: 8hrs
YIELD: 2 steaks


  • 2 12
    cups water (room temperature)
  • 13
    cup bourbon whiskey
  • 13
    cup honey
  • 3
    tablespoons kosher salt (use kosher salt only!)
  • 1
    tablespoon chopped lemon zest
  • 1
    teaspoon black pepper (more to season the steaks before cooking)
  • 2
    tablespoons coarsely chopped fresh garlic (can use more)
  • 6
    boneless beef steaks (about 1-inch thick)


  • In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
  • Place the steaks in a large resealable plastic bag and set in a shallow dish.
  • Pour the brine over the steaks then seal the bag.
  • Toss bag to coat the steaks in the brine.
  • Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
  • About 2 hours before cooking the steaks, remove steaks and discard the marinade.
  • Rinse the meat VERY well under cold water and place on a plate/s.
  • Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
  • Season the steaks with only black pepper (salt the steaks after cooking).
  • Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).