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RECIPE:

¼ cup of Whiskey (Jack or Makers your choice.)

¼ cup of Soy Sauce

¼ cup of Dijon Mustard

¼ cup of Brown Sugar

2 tbsp of Minced Garlic

1 tsp of salt

1 Dash of Worcestershire Sauce

Ground black pepper to taste.

Place your steaks in a pan or a ziplock bag along with the marinade for at least an hour or up to overnight.

Season them well on both sides with whatever rub you like.

Cook them indirect until they reach an internal temperature of 100 degrees F.

Move them over the coals and sear them until they reach an internal temperature of 127 degrees F.

Let them rest for at least 15 minutes.

Slice them up and enjoy!

RECIPE: ¼ cup of Whiskey (Jack or Makers your choice.) ¼ cup of Soy Sauce ¼ cup of Dijon Mustard ¼ cup of Brown Sugar 2 tbsp of Minced Garlic 1 tsp of salt 1 Dash of Worcestershire Sauce Ground black pepper to taste. Place your steaks in a pan or a ziplock bag along with the marinade for at least an hour or up to overnight. Season them well on both sides with whatever rub you like. Cook them indirect until they reach an internal temperature of 100 degrees F. Move them over the coals and sear them until they reach an internal temperature of 127 degrees F. Let them rest for at least 15 minutes. Slice them up and enjoy!

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[–] • 1 pt

Only 127 degrees? This sounds tasty as hell but I thought you had to cook it to a higher temp than that.

[–] • 1 pt

The recipe is from a youtube video, I just wanted to submit so I could find it later!

Good quality beef can be eaten blue rare. The 15 minute rest at the end gives it time for the heat to travel through the cut.

He used beautiful ribeyes, which were taken to medium rare, the most popular way to serve steak. It looked delicious!

[–] • 1 pt

I'll have to give it a shot the next time I get some rib-eyes.

[–] • 1 pt

You could use this marinade with any cut, just let the cheap ones marinade a bit longer