Description
Jerri Green with an excellent Derby Day suggestion on how to have your whiskey and eat it too.
Ingredients
Scale
- for the marinade:
- 1/4 cup of bourbon
- 2 tblsp of ketchup
- 1 tblsp olive oil
- 1 tblsp of soy sauce
- 2 minced garlic cloves
- several dashes of tabasco sauce
- salt and pepper
- for the rest:
- 1 thick bone-in rib-eye
- 1 tblsp of olive oil
- 1 tsp of paprika
- a bit of salt and pepper
- chopped parsley
Instructions
- Simply mix the marinade in a medium sized bowl then pour it in a resealable bag.
- Place the steak in the same bag.
- Remove any air and toss it around until well coated.
- Place the bag on a plate and refrigerate for about two hours, turning every now and again.
- Allow the steak to stand at room temperature for about 20 minutes while you heat up grill.
- Remove the meat from the bag and discard the marinade.
- Pat the steak dry.
- Brush it with oil on both sides.
- In small bowl mix together the paprika, salt and pepper.
- Press the seasonings into both sides of meat.
- Then give the steak to your carnivore to grill over direct high heat until desired doneness, 8-10 minutes for medium rare, turning only once.
- Transfer it to plate and let it rest for about 5 minutes before cutting.
- Garnish with parsley and serve while warm.
- Prep Time: 2 hours 15 mins
- Cook Time: 10 mins