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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

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

[–] • 1 pt

I usually only buy ribeye and tenderloin, sometimes new york strip but I also don't buy steak very often anymore.