Wednesday, March 6, 2013

Whiskey Marinade

What could be better than whiskey and meat?

Maybe another whiskey drink neat on the side.

I decided to do a Whiskey Marinade (a.k.a. Bourbon and Brown Sugar Marinade). This is my new love!!

It can be used on steak, poultry, seafood, etc. You can even marinate your vegetables with it too!!

Whiskey Marinade from (allrecipes)
1/4 cup brown sugar
1/4 cup dijon mustard
1/4 (-) cup soy sauce
1/4 (+) cup whiskey/bourbon
a splash Worcestershire sauce
some pepper to taste (optional)

Mix all the ingredients (I did it in the order above so that I did not have to wash my measuring spoon by going with the dry ingredient first). I used a bit more whiskey and a little less soy sauce. The original recipe called for one teaspoon of salt but I figured soy sauce already has sodium too. 

Usually before I pour marinade, I poke holes all over my meat with a fork (both sides). When I was younger, my parents would have me help with poking holes in the steak before marination. This allows the marinade to seep in even more. You are supposed to marinate the meat overnight but I think 4-6 hours is sufficient. (For seafood, it is only one hour.)

Cook your steak in a big pan/skillet. On high heat, add a tablespoon of olive oil. Place the steak in the pan. Cook for three minutes per side. The cooking time depends on your steak thickness. Mine was half an inch.

The aroma of steak fills the house. But that is not the best part...


This marinade will now be a staple in my household. I plan to use it on everything in the future. You've got to try it!!

Tip: Save some marinade for later. I had just enough whiskey marinade for my chicken a couple days later.


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