Deliciously Drunken Marinated Steak Will Intoxicate Your Taste Buds

Sharing is caring!

The secret to the most Deliciously Drunken Marinated Steak is a perfectly crafted marinade. It’s great for any gathering and is guaranteed to please!

blank

These steaks are perfect for a Father’s Day dinner!  They are the perfect give to give him along with a tie, a belt, some golf related something because apparently all fathers golf?  Or some electronic gadget that makes noise.  Yeah, I know, but that’s what I remember getting my father on his day.

blank

But, along with all those “gifts” I was lucky enough to have a father that LOVED to cook.  Gee, wonder where I got it from?  So, I had a barrage of kitchen related items I could easily purchase with the money I earned stuffing envelopes and filing papers in Mom’s.  I think we got him an apron and a chef’s hat once.  I know I bought some mini tools like a whisk or a grater or something funny like that.  Oh!  And grill tools.  You could always get Dad grill tools in our house.  He was the grill master.

blank

blank

Selecting the Perfect Steak

blank

I wanted to serve nothing but the best for my father.  So, I always chose top quality steaks.  I pick steaks that have nice marbling.  This keeps them moist when grilling and soak up the max amount of marinade.  The color should be bright red, and the surface should look moist and not dry.  Make sure the steak feels tender to the touch.

blank

Finally, buy a thick steak that’s at least an inch and a half if not more.  Yes, they take longer to cook, but it’s worth it to keep the meat moist.  They also grill up with a delicious, caramelized crust which is perfect for Dad.

blank

I grilled these steaks, but you could totally cook them like these air fryer ribeye steaks.  I served mine with some smashed baby potatoes, but I think these air fryer roast potatoes would be a great side for these delicious steaks.

blank

blank

What is Strip Steak?

blank

Strip steak, sometimes called New York strip or sirloin strip, is a popular cut for its balance of tenderness and beefy flavor. It’s leaner than a ribeye but still offers generous marbling.  This makes it a great option for marinating. The strip steak’s firm texture holds up well to bold flavors.  It absorbs the marinade while maintaining a satisfying chew.

blank

Strip Steak vs. Ribeye Steak

blank

Ribeye is known for its intense marbling and buttery texture, delivering a melt-in-your-mouth experience. Strip steak, on the other hand, is slightly firmer with a pronounced beef flavor. Both cuts work well for this drunken marinade, but if you prefer a more decadent, juicy bite, ribeye is your go-to.

blank

blank

If you like a little more chew and a robust taste, opt for strip steak.  For this recipe, it comes down to personal preference.  You could also go for a smaller and more tender petit sirloin if you prefer, but I wouldn’t marinate a filet.  It’s too expensive to marinate.  But if you want to, go ahead!

blanbk

Whiskey and Steak Are a Perfect Pair

blank

Why does whiskey make such a fantastic partner for steak? The smoky, caramel notes of whiskey complement the savory richness of beef.  It’s natural sweetness balances the steak’s umami, creating a harmonious bite that’s sure to impress dinner guests, or Dad for Father’s Day. 

blanlk

When picking alcohol for your marinade, quality matters. You wouldn’t cook with a wine you wouldn’t drink so don’t marinade with a whiskey you wouldn’t drink.  I used Bourbon for its touch of sweetness.  You could also use rye which will add a bit of spice to your marinade.  Scotch can vary depending on where it’s from.  It could add a smokey flavor from the peat or be more on the sweet side.  Finally, there’s a fun Japanese whiskey on the market.  It tastes like a bourbon and scotch combo. If whiskey isn’t your thing, consider alternatives like brandy or dark rum, which also lend depth and character to the marinade.

blank

blank

How Long Does It Take to Marinate a Steak?

blank

“Why did you marinate the strip steaks,” the hubs asked?  We have this restaurant we frequent that has what they call a “drunken ribeye.”  Since the hubs, Dad, and I love this particular steak at that restaurant, I’ve been dying to recreate it.  It has delicious flavor with the marinade and amazing caramelization from being grilled.  It’s fabulous.  I knew I was going to try to make that steak with these steaks.  He opted to have his steak not marinated because he wanted to taste the flavor of these angus beef steaks.

blank

Marinating time is crucial for flavor development. For this recipe, aim for at least 2 hours to allow the steak to soak up the boozy goodness. For an even richer taste try marinating them overnight.  However, do not marinate steak for more than 24 hours.  The alcohol and acids can break down the meat too much.  Some call it cooking in the marinade.  The steak will start to soften too much and become mushy.

blank

blank

Ingredients to Make This Deliciously Drunken Marinated Steak

blank

You might not have the molasses, but everything else is standard in our pantry.  Look for sorghum molasses if you can find it.  The molasses in the baking aisle is a little more bitter.  If that’s all you can find, then use half a cup of brown sugar.  Or split the molasses into 2 tablespoons of molasses and 2 tablespoons of honey.

Liquid ingredients – molasses, whiskey, soy sauce, Worcestershire sauce

Dry ingredients – brown sugar, salt, black pepper, dried thyme, dried rosemary

Fresh ingredients – strip steaks, garlic cloves

blank

Creating the Perfect Marinade

blank

To make the marinade, simply whisk together whiskey, soy sauce, brown sugar, olive oil, garlic, Worcestershire sauce, black pepper, and smoked paprika in a bowl. If you love herbal notes, toss in a few sprigs of rosemary or thyme. Make sure the sugar is fully dissolved, and the mixture is well combined for even flavor distribution.

blank

blank

Instructions for Making This Marinated Steak Recipe

 

Whisk together everything but the steaks.  Make sure to whisk long enough that the brown sugar begins to break down.   You want the steaks to be submerged in the marinade the entire time.  Make sure to pour the marinade into a shallow dish so the steaks remain submerged. 

blank

Or you can pour the marinade into a zip top plastic bag.  Just be sure to remove as much air as possible so the steaks stay in contact with the marinade the entire time.  Be sure to turn the bag over every so often to ensure consistent and even marinade absorption.  When you are ready to cook, remove steaks from the marinade and let them sit on a plate for 20-30 minutes.  Most recipe say, “to come to room temperature” but it takes longer than 30 minutes to do that.  You don’t want them fridge cold when you grill them.  It makes it difficult to get an even cook if they’re straight from the fridge.

blank

Tips for Cooking the Perfect Marinated Steak

blank

We have had a grill for many years but, sadly, lived in a place where we couldn’t use it.  We have remedied that by buying a house!!  Now, we can grill anytime we want.  And trust me when I say we grill any time.  If it’s raining, I’m not opposed to stepping out, getting a little wet, and grilling up some dinner.  You just can’t beat the flavor of grilled meat.

bl;ank

blank

Preheat your grill or skillet to high before adding the steaks. Sear each side for 3-4 minutes to lock in juices, then finish cooking to your desired doneness. Use a meat thermometer cook to your perfect internal temperature.  Remember that your steak will continue to cook after it’s removed from the heat. 

blank

Pull your steaks when they are at least 5 degrees from hitting your ideal internal temperature.  Rare is 125 F, medium-rare is 135 F, medium is 145 F.  I don’t recommend anything more cooked than that, but if you can’t eat anything slightly pink, medium well is 150 F and well done is 160 F.  It is important to let them rest to allow the juices to go back into the meat.  If you don’t let them rest, all that juicy goodness will just come out as soon as you cut into the steak.

blank

And you don’t want all that marinated and grilled goodness to get dried out.  These steaks are packed with rich umami flavors, a slight sweetness from the molasses, and deliciously smoky flavor from grilling.  They’re easy to make but make a lasting impression at any family dinner or backyard barbecue.

• Grilled Steak Crostini with Blue Cheese and Caramelized Onions by Hezzi-D’s Books and Cooks
• Cocoa & Coffee Rubbed Beef Kabobs with Roasted Corn Salad by I’m Not the Nanny
• Garlic Ginger Soy Grilled Angus Beef Steak by Shockingly Delicious
• Sirloin Caesar Salad by Cindy’s Recipes and Writings
• Taco Burgers by Alida’s Kitchen

This post is sponsored by Certified Angus Beef® brand.  All opinions are my own.