¼ cup good whiskey (I used a 10-year Macallan)
¼ cup good balsamic vinegar
2 steaks of choice (filet, top sirloin, etc.)
Salt and ground pepper
- In a large zip lock baggie, add the whisky and balsamic to blend. Then add the steaks and marinate in the fridge for 1 to 4 hours (might be okay for longer as well, but 4 hours was pretty awesome!).
- Take the steaks out of the fridge 30-45 minutes before you plan to grill, so that they can come to room-temperature. Place on a plate and generously salt and pepper each side. Let rest for 30 minutes. You don’t want to season right before you grill, as this removes all of the moisture.
- Heat grill on high, and cook them for about 5-7 minutes on each side for medium rare (this depends on grill, heat, cut of steak, thickness, etc. The best way to get the perfect internal temperature is to get used to what medium rare feels like when the steak is touched. Rare feels soft, medium feels soft but yielding, well feels firm.
- Once you remove the steaks, place on a clean plate and cover tightly with tinfoil so that the steak can “rest” and the juices will stay intact—cutting the meat right away lets all the juice out and makes for a drier meal. Best tip for cooking meat that I can give you!
- If you wish, you can make a reduction sauce out of what is left of the marinade. Put marinade in a small saucepan and boil gently for about 10 minutes. It should reduce quite a bit and will be sweet. Be careful that it doesn’t get too low and burn the pan. I found that the flavor of the steak was amazing on its own and didn’t need the reduction sauce.
Serve with veggie side of choice! I made these steaks with roasted nutmeg butternut squash and zucchini with cumin.
On a baking sheet, I used one bag of butternut squash from Trader Joes and about 3 zucchini. I drizzled each with olive oil, and grinded on some sea salt and fresh pepper. I sprinkled the squash with some ground nutmeg, and sprinkled the zucchini with some cumin. Both spices added a little something extra to a normal roasted veggie dish. I roasted the veggies at 350 for about 20 minutes, flipping them once half-way through.