Ингридиенты
4 bone in rib-eye, T-bone, or NY Steaks, 1-1.5 pounds each
For marinade
1/2 cup kechup
1/3 cup Kentucky Bourbon (can substitute any whisky)
2 Tbsp extra virgin olive oil
4 Tbsp soy sauce
2 Tbsp white wine vinegar
4 tsp mined garlic
1 tsp Tabasco or other red pepper sauce
1 tsp fresh ground black pepper
For Rub
2 Tbsp olive oil
2 tsp paprika
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 Tbsp flat-leaf parsley , finely chopped
Описание
For marinade, whisk all marinade ingredients in a medium bowl. Place steaks in a large plastic Ziploc and pour in marinade. Press air out and seal. Turn and massage several times to spread marinade over all of meat. Refrigerate for 1.5-2 hours, turning once.
Stand steaks for 20-30 minutes at room temperature before grilling, while pre-heating grill to high.
Remove steaks from bag and discard excess marinade with a spoon, knife, or towels. Brush or spray both sides with olive oil.
Mix paprika, salt & pepper in a small bowl to make the rub. Press the seasonings into both sides of the meat.
Grill on High heat for 8-10 minutes for med-rare. If fire flares, move steaks temporarily off of direct heat or spread out more. Transfer to cutting board and let rest for 3-5 minutes. Carve teh meat from the bone and cut across grain into 1/4 inch slices.
Arrange slices on a platter, drizzle juices over it, garnish with parsley, and serve.
