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Whisky rib-eye steak
A wonderful marinade for rib-eye steak made of whisky, soy sauce, sugar, Worcester sauce and lemon juice. Super easy to do, but with loads of flavour after barbecuing to perfection. You can also use bourbon instead of whisky, if desired.
Ingredients
Serves: 4
- 250ml water
- 160ml whisky
- 125ml soy sauce
- 4 tablespoons dark brown soft sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 4 (170g) beef rib-eye steaks
Method
Prep:7min ›
Cook:8min ›
Ready in:15min
- Whisk together the water, whisky, soy sauce, dark brown soft sugar, Worcestershire sauce and lemon juice in a bowl, and pour into a plastic freezer bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor barbecue for high heat, and lightly oil the grate.
- Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Barbecue the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the barbecue and cook for an additional 2 to 3 minutes per side, if desired.
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Reviews & ratings
Average global rating:
(109)
Reviews in English (89)
I love bourbon steaks that this marinade made for very tasty ones. Only thing I would change is that I would like a little sweeter flavor and will add more brown sugar next time and maybe make extra marinade so that I can baste the steaks while they cook. - 22 Jul 2009 (Review from Allrecipes US | Canada)
Excellent marinade! I used strip steaks and added Jim Beam to the marinade. These steaks were delicious and flavorful. I did add a tablespoon of minced garlic, thanks Sassy, and did cut the recipe by 1/2 since we were just marinating 2 steaks. This is definitely enough marinade for six large steaks. Thanks for a great recipe, Nokomo, enjoyed trying this! - 30 Apr 2010 (Review from Allrecipes US | Canada)
It was a flavorful marinade and if you enjoy bourbon whiskey you will love the flavors. I would use more sugar next time as I like mine more on the sweeter side. - 04 Aug 2009 (Review from Allrecipes US | Canada)