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Ribeye Jim’s Steak Marinade/Grillin’ Sauce
Submitted by Jim on January 3, 2013 in Condiments, Marinades
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- ¼ cups Brown Sugar
- ¼ cups Dijon Mustard
- ¼ cups Soy Sauce
- ¼ cups Tennessee Whiskey
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Kosher Salt
- 1 Tablespoon Dry Onion Flakes
- 1 teaspoon Ground Black Pepper
Preparation Instructions
Everything is proportional, but this recipe would be perfect for 2 good sized ribeye steaks, for example.
Combine all ingredients in a bowl and whisk until brown sugar is dissolved. Next, toss a couple of ribeye steaks in a freezer bag and dump the marinade in. Expel as much air as you can, seal the bag and refrigerate for a couple hours flipping them over at least once.
Now fire up that grill to medium heat. Once it’s heated, fish the steaks out and grill as desired (anything past medium-rare is a waste of good cow, but that’s just my opinion). I like to use a little of the marinade as a grilling sauce as well. So for Pete’s sake, don’t dispose of it after the steaks are fished out! Enjoy! Jim
