Classic Bourbon Steak Marinade Recipe
Introduction
This bourbon steak marinade transforms your steak into a juicy, flavorful masterpiece with just a few simple ingredients. Combining bourbon, soy sauce, brown sugar, and fresh spices, it’s perfect for elevating ribeyes, New York strips, or flank steaks with a rich, caramelized crust.
Ingredients
- 1/2 cup + 1 tablespoon bourbon (Maker’s Mark recommended)
- 1/3 cup soy sauce (Kikkoman recommended)
- 1/4 cup olive oil
- 3 tablespoons brown sugar, packed
- 3 garlic cloves, freshly minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Dijon mustard
Instructions
- Step 1: In a medium bowl, whisk together the bourbon, soy sauce, olive oil, and brown sugar until the sugar is fully dissolved. Add the minced garlic, Worcestershire sauce, paprika, black pepper, onion powder, grated ginger, and Dijon mustard; stir well to combine. Let the mixture sit for a minute to allow the flavors to marry.
- Step 2: Place your steak in a container or resealable bag. Pour the marinade over the steak, ensuring it is completely coated or submerged. If using a bag, remove as much air as possible before sealing. Refrigerate for 2 to 8 hours, ideally 4-6 hours for best flavor and tenderness.
- Step 3: Remove the steak from the fridge and transfer it to a cutting board. Discard the marinade liquid. Pat the steak dry completely with paper towels to ensure a good sear. Let the steak sit at room temperature for 10-15 minutes before cooking.
- Step 4: Heat a cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot. Sear the steak for 3-4 minutes per side for medium-rare, adjusting cooking time based on thickness and desired doneness. Let the steak rest for 5 minutes before slicing and serving to allow juices to redistribute.
Tips & Variations
- Use a bourbon you enjoy drinking, as its flavor will transfer to the meat; avoid heavily smoked or overly high-proof bourbons.
- For thinner cuts like flank or skirt steak, marinate for 3-4 hours to prevent the meat from becoming mushy.
- Pat the steak dry thoroughly before searing to achieve a perfect caramelized crust.
- Reserve some marinade before adding raw steak to use as a finishing glaze after boiling it for at least 5 minutes.
- Bone-in steaks add extra flavor but require slightly longer cooking time.
Storage
Store any unused marinade (that has not touched raw meat) in a sealed container in the refrigerator for up to 3 days. Discard any marinade that has been in contact with raw meat unless boiled vigorously for at least 5 minutes before reuse. Leftover cooked steak can be refrigerated for 3-4 days and reheated gently to maintain juiciness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of bourbon for this marinade?
Yes, but it’s best to use a bourbon you enjoy drinking as its flavor will infuse the meat. Avoid heavily smoked or high-proof bourbons that can overpower or toughen the steak.
How long should I marinate the steak?
The ideal marinating time is 4-6 hours. Under 2 hours won’t impart enough flavor, and over 8 hours can make the steak mushy due to the soy sauce’s acidity. Adjust marinating times based on the thickness and cut of the steak.
PrintClassic Bourbon Steak Marinade Recipe
This Bourbon Steak Marinade recipe elevates your steak with a flavorful blend of bourbon, soy sauce, brown sugar, garlic, and fresh ginger. Perfect for ribeye, New York strip, or flank steaks, this marinade tenderizes and adds rich, caramelized notes that transform a simple steak into a juicy, restaurant-quality dish. With just five minutes of prep and a few hours of marinating, you’ll achieve a bold, perfectly seared crust that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 1.5 cups marinade, sufficient for 1-2 steaks (about 1.5 – 2 pounds) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Marinade Ingredients
- 1/2 cup + 1 tablespoon bourbon (Maker’s Mark recommended)
- 1/3 cup soy sauce (Kikkoman recommended)
- 1/4 cup olive oil
- 3 tablespoons brown sugar, packed
- 3 garlic cloves, freshly minced
- 1 tablespoon worcestershire sauce
- 1 teaspoon paprika
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dijon mustard
Instructions
- Prepare the Bourbon Marinade Base: In a medium bowl, whisk together bourbon, soy sauce, olive oil, and brown sugar until the sugar is fully dissolved to ensure even sweetness. Add minced garlic, worcestershire sauce, paprika, black pepper, onion powder, grated ginger, and dijon mustard. Stir well and let the mixture sit for a minute to bloom the spices and meld the flavors.
- Marinate the Steak: Place your chosen steak cut in a container or resealable bag. Pour the marinade over the steak, ensuring it is completely submerged or well-coated. If using a bag, remove excess air before sealing. Refrigerate for 2 to 8 hours, ideally 4-6 hours, for optimal flavor without over-tenderizing. Flip once halfway if in a container.
- Prepare the Steak for Cooking: Remove the steak from the fridge and transfer to a cutting board. Discard the marinade liquid to avoid contamination. Pat the steak completely dry with paper towels to ensure a proper sear. Let the steak rest at room temperature for 10-15 minutes to cook evenly.
- Sear and Cook the Steak: Heat a cast-iron skillet or heavy-bottomed pan on medium-high to high until very hot (a water droplet should sizzle and evaporate immediately). Sear the steak for 3-4 minutes per side for medium-rare, adjusting based on thickness and desired doneness. Remove the steak and allow it to rest for 5 minutes before slicing to retain juices and tenderness.
Notes
- Use a bourbon you enjoy drinking; the flavor transfers directly to the steak.
- Do not marinate steaks longer than 8 hours to avoid mushy texture.
- Flip the steak halfway through marinating if not in a sealed bag.
- Patting the steak dry before searing is critical for a perfect crust.
- Reserve a portion of marinade before adding raw steak to use as a finishing sauce after boiling.
- Discard or boil marinade that’s been in contact with raw meat to avoid foodborne illness.
- Bone-in steaks add flavor but increase cooking time; avoid cuts thinner than 3/4 inch to prevent overcooking.
- Slice flank or skirt steak against the grain after resting for best texture.
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