Wednesday, March 08, 2006

Drunken Steak

My husband grilled this steak a couple of days ago for us and it was yummers! The marinade tenderized the meat and the meat literally melts in your mouth when you eat it. We bought a top round steak at Ralph's, which was on special for $3.99 a pound. This is another recipe that I got from Steven Raichlen's BBQ University!!!


Method: direct grilling

  • 1 cup bourbon
  • 1 cup soy sauce
  • 3 tablespoons Asian (dark) sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon minced peeled fresh ginger
  • 1 beefsteak (1-1/4 inches thick and 1-3/4 to 2 pounds), cut from the top or bottom round
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 tablespoon cold salted butter
  • 1 cup wood chips or chunks (preferably oak or hickory), soaked for 1 hour in water to cover, then drained
  1. In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, and turning it once more.

  2. Set up the grill for direct grilling with a two zone fire (one side hot, the other medium). If using a gas grill, place all of the wood chips or chunks in the smoker box or in an aluminum pouch and run the grill on high until you see smoke, and then lower one burner to medium. If using a charcoal grill, preheat one zone to high and the other to medium, and then toss all of the wood chips or chunks on the coals.

  3. When ready to cook, brush and oil the grill grate. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill 6 to 8 minutes per side. Then move steak to medium heat grate and cook 2 minutes. Repeat on the other side. To test for doneness, insert an instant-read thermometer in the side of the beef; the internal temperature should be 140 to 150 degrees F for medium-rare (leave the steak on the medium grate longer until it reaches your preferred level of doneness). Generously season the steak with salt and pepper as it cooks.

  4. Transfer the grilled steak to a cutting board. Stick the piece of butter on the end of a fork and rub it over the top of the beef. Let the steak rest for about 3 minutes.

  5. Using a sharp knife, carve the beef into broad thin slices, holding the knife blade at a 45 degree angle to the top of the meat. Pour the juices over the slices and serve at once.

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