Bourbon Marinated Steaks Recipe Is Crazy Good (and What Dad Wants On Father's Day) Grilling Beef Entertaining Dinner High Protein Recipes Gluten-free Sauces/Condiments

Every day is grilling time when you live in Texas. When I saw John Eckels' bourbon steak marinade recipe, I knew how I was going to cook those bone-in ribeye steaks in the freezer. John says this recipe is from a steakhouse where it would cost $100 for the steak. I had to see for myself how good this beef marinade was – and if I would cough up a Benjamin for it at the steakhouse. Well, after making it at home, I can see where it would have a high price tag. This flavorful marinade recipe that's spiked with bourbon is fantastic!

To make this liquid steak marinade recipe you need simple ingredients you probably already have in your kitchen: extra-virgin olive oil, Dijon mustard, bourbon, soy sauce, red wine vinegar, Worcestershire sauce, light brown sugar, A-1 Steak Sauce, red onion, fresh garlic, kosher salt and black pepper. Plus you'll need some steaks to marinate in the rich concoction.

My husband and I absolutely loved these high-protein steaks and the flavor the marinade gave them. We're already planning our next steak night! Serve the marinated steaks for dinner with your favorite side dishes. I served mine with roasted yellow squash and a salad. Next time I'm going to go old-school and have a loaded baked potato and salad with copycat Texas Roadhouse ranch salad dressing on the side.

We think all those dads out there would love this juicy steak on their plates this Father's Day (and you'll save lots of money vs. taking him to a steakhouse!). 

Cuisine: American
Prep Time: 5 minutes plus 2 to 24 hours to marinate
Cook Time: 10 to 20 minutes (depending on cut and thickness of steaks)
Total Time: 25 minutes plus marinating time
Servings: 4

Ingredients

• 2 - 4 steaks (I used thick bone-in ribeye steaks, but use your favorite cut)

Marinade

• 3 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup bourbon (I used Jim Beam, but use your favorite)
• 1/3 cup soy sauce (I used low-sodium soy sauce)
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce

• 1/4 cup light brown sugar
• 1 tablespoon A-1 Steak Sauce
• 2 tablespoons minced red onion
• 1 tablespoon chopped garlic
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper

Here's how to make it:

1. Put all the marinade ingredients into a shallow dish or plastic food storage bag. (For a gluten-free dinner, make sure your Worcestershire sauce is gluten-free.)
2. Stir to combine, then add the steaks. Cover or seal and marinate in the refrigerator for at least 2 hours or overnight. (If you put them in a shallow dish, flip them occasionally. Marinate the steaks as long as you can. I marinated mine in the morning for dinner that evening.)
3. Remove the steaks from the fridge about 30 minutes before you're ready to grill them.
4. Take the steaks out of the marinade. (You can toss the remaining marinade or use it for basting as they cook. I discarded mine.)
5. Grill the steaks on a charcoal grill or gas grill until they reach your desired doneness. (You could also cook them in a grill pan or in a cast iron skillet.)
6. Let the steaks rest at least 5 minutes before serving.
7. Serve the amazingly tender, flavorful and juicy steaks with your favorite side dishes.

Nutritional information for this recipe includes the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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