Classic 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
Scale
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.
Keywords: bourbon steak marinade, steak marinade recipe, bourbon marinade, steak marinade with soy sauce, ribeye marinade, how to marinate steak, bourbon sauce for steak
Find it online: https://foodbylina.com/classic-bourbon-steak-marinade-recipe/
