Whiskey Steak

Every time that I make this, Somebody *loves* it!

I usually use Jack Daniels or Jack Daniels Honey, but I have used Knob Creek, regular Jim Beam, and even Red Stag Honey Tea — any whiskey would prolly work well (except for something strongly spiced like Fireball.  I find that Fireball is best for use in fruity-spicy baking endeavors, but I digress…)

Ingredients:

1/4 cup whiskey (but I add more like a 1/2 cup or more, because…well, Loki)

1/4 cup light soy sauce

1/4 cup Dijon mustard

1/4 cup finely chopped green onion

1 teaspoon garlic powder (or 2 squished/minced cloves of fresh garlic if I have it)

1/2 teaspoon powdered ginger

1/4 cup packed brown sugar (or perhaps a bit more if I really went heavy on the whiskey…)

1 teaspoon salt

1 dash Worcestershire sauce

Ground black pepper to taste

Stir together all ingredients, and marinade up to 2 lbs of sirloin or flank steak for about 20-30 minutes before cooking (or more if it’s a thick cut over 1.5″ thick, like London broil)

I suggest grilling the steak on a preheated barbecue grill, but if you can’t grill it, pan-searing this way works too:

If you own a cast iron pan — Preheat oven to 500 degrees (yep) with the cast iron pan in the oven.

Remove pan; add one whole stick of butter.  Let melt.  Add marinated steak to pan.

Cook steak 25 seconds per side.

If done this way, steak should be medium done at this point (still a bit pink in the middle).  This pan-searing really seals in the juices.  Awesome.

Enjoy!

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