Whiskey Mustard Steak Marinade
One word: Yum!
1/4 cup bourbon
1/4 cup Dijon mustard
3 table spoons ground mustard
1 table spoon garlic
1/4 cup of honey
1/4 cup soy sauce
Whisk ingredients together and marinate 2 to 4 steaks in it for several hours. Grill and eat.
July 19th, 2004 at 12:40 pm
Sounds delicious, except that the only reason you should ever marinate a steak is if it’s a subpar steak.
Any steak worth its “salt” needs no more than salt and pepper. 🙂
July 19th, 2004 at 12:46 pm
I agree completely. My wife, however, likes marinades. And occasionally the mood for a marinade takes me.
July 19th, 2004 at 1:06 pm
Another thing you might try is this:
Take your steaks out of the fridge, and season both sides liberally with salt and pepper. Kosher salt works best (it sticks better). Place the steaks on a platter, and pour just enough red wine on the platter to cover the bottom of the platter. You’ll probably only need a couple of tablespoons. Let the steaks come to room temperature, and then grill them to medium-rare. After removing them from the grill, let them rest for at least two minutes before cutting into them.
Using the kosher salt pulls the moisture to the surface of the steak, and allows it to interact with whatever marinade you’re using, as well as helping you get a good sear on. Letting the steak come to room temperature before grilling gives the salt and marinade time to do their magic, and also makes achieving medium-rare a lot easier (no more worrying about burned outside with cold inside). Letting the steak rest after grilling allows the juices to redistribute throughout the steak, so that they don’t all immediately leak out when you cut into it.
Oh, and it’s important that you turn the steaks only once during grilling, and use a spring-loaded tongs to do this. No forks!
You can (and should) use this same procedure, even if you skip the red wine marinade. Ever since I learned the process, my steak-grilling skills have improved dramatically.
July 19th, 2004 at 1:08 pm
I forgot to mention an optional step: if you want to get a good sear on the outside of the steak, brush both sides of the steak lightly with vegetable or canola oil before grilling. Don’t use olive oil for this, because the smoke point is too low.
July 19th, 2004 at 2:13 pm
Hey, you grill like i do. I love kosher salt and all meat should only be flipped once (exception made for smoking, though).
July 19th, 2004 at 2:46 pm
Ever watch Alton Brown? He’s the one who turned me on to the kosher salt. I had no idea what the stuff even was before I started watching his show.
Next question: Gas or charcoal?
July 19th, 2004 at 3:06 pm
Sounds delicious, except that the only reason you should ever add anything to bourbon is if it’s a subpar bourbon.
Any bourbon worth its “salt” needs no more than a glass.
..sorry, couldn’t resist!
July 19th, 2004 at 3:09 pm
Gas or charcoal?
Prefer charcoal. But i also have a gas grill for convenience.
July 19th, 2004 at 3:09 pm
Oh and amen on the bourbon comment!