Easy Whiskey Steak Marinade Recipes

Steps:

• In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Steps:

• Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
• Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
• Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
• Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
• Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

Steps:

• Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Steps:

• Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
• Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
• Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).