The best thing about these steaks is that they can be marinated a day ahead, and then just thrown on the grill for a quick, easy and delicious dinner. The Bourbon Street marinade is also good with pork chops and chicken.

See Also

Best American Steak Recipes

Easy Marinade for Steak

Beef & Veal Recipes

INGREDIENTS

• Bourbon Street Marinade
• 1 cup beef broth
• 1/2 cup Bourbon whiskey
• 1/4 cup brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
  
• 2 (1-inch-thick) boneless beef rib-eye steaks (12 ounces each), fat trimmed

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes
• Yield: Serves 4

PREPARATION

1. Make the marinade: In a small bowl, mix the both, bourbon, brown sugar, Worcestershire sauce, soy sauce, lemon juice, thyme, salt, and red pepper until well blended.

2. Place the steaks in a shallow dish, pour over the marinade, and turn to coat. Cover the dish with plastic wrap and refrigerate for 8 to 24 hours, turning occasionally.

3. Preheat a gas grill to high, prepare a charcoal fire until the coals form white ash, or heat a broiler. 

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4. Remove the steaks from the marinade. Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well done.

5. Transfer the steaks to serving plates, garnish with thyme sprigs, and serve right away.

Recipe Notes and Tips

• The best alternative to outdoor grilling is a cast iron grill pan with raised ridges. The meat should be at room temperature so it doesn't char. Heat the pan on high heat for 4 to 6 minutes before starting, then adjust to medium and cook as you would on an outdoor grill.
• Oven broiling is not the ideal way to cook steaks. It just isn't hot enough for proper searing. If you must oven-broil, use steaks 1 to 2 inches thick and heat your broiler and broiler pan at least 10 minutes. Then place the steaks as close to the heating unit as you can without flare-ups.
• When shopping, make the meat counter your last stop to keep the beef as cold as possible while transporting it home.
• Refrigerate beef as soon as you get it home. 

Remove the store wrapping and wrap in waxed paper or butcher paper and place on a dish to catch any drippings. Avoid wrapping meat tightly in plastic wrap, which seals in moisture and allows bacteria to grow.
• To freeze beef, wrap it tightly with freezer wrap and seal with tape. Freeze ground beef and small pieces up to 3 months, and other beef up to 6 months. Thaw frozen beef slowly in the refrigerator and do not refreeze.