Jack Daniels Steak Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

Steps:

• Put the steaks in a small pan so they fill most of the space.
• Take a fork and stab the steaks on both sides.
• Pour the Worcestershire and the Jack in the pan.
• Let sit in the refrigerator for 8 hours.
• Then cook steaks on the grill.
• Take left over sauce from pan and put in a pour cup.
• After you cook the steaks put them each on a plate. Then pour the sauce on top.

Steps:

• Place the steaks in a pan that is large enough to hold all 4. Set aside. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade. Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge. Remove steaks from fridge 30 minutes before you are ready to grill. Set up the charcoal grill for direct grilling. Fire up the grill and preheat to high. For steaks, you want the heat as high as possible. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare. After the steak is properly seared, if it's not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it's at desired temperature for doneness. To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare. Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting. In the meantime, prepare the vegetables. Season the onions and zucchini with salt and pepper and drizzle with olive oil. Working in batches, grill the vegetables until tender and lightly charred all over, about 6 to 7 minutes for the onions and zucchini. Remove from grill and serve with steaks.

Steps:

• Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside.
• Mash the garlic with the mustard.
• Stir in the whiskey and oil.
• Place steak in a zipper type plastic freezer bag. Pour mixture over the steak and refrigerate overnight.
• Set out at room temperature for 1 hour before cooking. Remove steak from marinade, reserving marinade.
• Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side. (Or cook under broiler in oven.)
• Heat reserved marinade in small pan to a boil.
• Slice the steak by cutting across the grain into 1/4-inch thick slices. Serve with heated marinade as a sauce.

Steps:

• Grilling Method: Combo/Medium-High
• Make Whiskey Butter:
• Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
• Prepare Steaks:
• Allow meat to come to room temperature about 15 minutes before grilling.
• Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
• Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
• Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
• Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.