Try this Whiskey Steak Marinade recipe, or contribute your own.
- Carbohydrate 296.446488831405 g
- Cholesterol 0 mg
- Fat 2.7157554273744 g
- Fiber 20.4645728179752 g
- Protein 34.3956490348391 g
- Saturated Fat 0.354380465701804 g
- Serving Size 1 1 recipe (1651g)
- Sodium 476.853685254327 mg
- Sugar 275.98191601343 g
- Trans Fat 1.25830214032638 g
- Calories 1232 calories
Step-by-step
- Mix all ingredients in a jar, screw on lid and shake until brown sugar is dissolved.
Caramelized edges yield to a deeply savory interior when high-proof spirits meet a protein loaded with natural glutamates. Soy sauce and Worcestershire provide the umami backbone, while a full half-cup of brown sugar supplies the necessary fuel for Maillard browning over direct heat. Marinating lean cuts requires careful timing to prevent the surface from curing or turning mushy. Limit the soak to a maximum of six hours in the refrigerator at 38 degrees Fahrenheit because acidic lemon juice breaks down muscle fibers aggressively past that window. Shake the jar vigorously until the sugar crystals dissolve completely into the liquid phase before submerging the meat. Pat the surface of the steak thoroughly dry with paper towels prior to cooking. Residual moisture prevents searing and steams the exterior instead of developing a crust. Pour any leftover marinade into a small saucepan and boil it for at least three minutes if intended for a serving sauce to eliminate pathogens from raw meat contact. Whiskey marinades draw heavily on American tavern traditions where leftover spirits merged with pantry staples to stretch tougher cuts. Choose a bourbon or whiskey with high corn mash percentages to emphasize sweet, oaky notes against the salty soy base. Medium-rare beef internal temperatures of 130 degrees Fahrenheit provide the ideal textural contrast to the sticky, sweet exterior glaze.
