Supercharge your steak with a boozy marinade and blue cheese butter.
Honestly, a terrific T-bone or New York Strip steak needs no further embellishments. But why not guild the lily with this easy sweet and sour marinade? A few hours rest in a bath of sugar, honey, mustard, vinegar, and, yes, whiskey will get you an especially flavorful piece of beef. But for good measure, top your finished steak with roasted garlic and blue cheese butter. Pair it with a fresh garden salad and roasted potatoes.
- 4 T-bone, NY Strip or Tenderloin steaks
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons stoneground mustard
- 1/2 cup whiskey
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 and 1/2 teaspoons kosher salt
- 1 and 1/2 teaspoons ground pepper
ROASTED GARLIC BLUE CHEESE BUTTER
- 6 tablespoons unsalted butter, softened
- 4 cloves roasted garlic, smashed
- 3 tablespoons crumbled blue cheese
- 1 small shallot, minced
- Salt and pepper
- In a large zip-style bag, combine the marinade ingredients and rub together with your fingers on the outside of the bag. Place the steaks in the mixture and let marinate for 4 to 24 hours. Allow the steaks to come to room temperature while preparing the grill.
- Meanwhile, mix the butter, blue cheese, roasted garlic and minced shallot in a small bowl. Season with salt and pepper to taste.
- Grill the steaks for about 6 minutes on each side, or until desired doneness. Let rest on a plate, covered with aluminum foil for about 5 to 10 minutes. Top each steak with blue cheese butter mixture and serve.