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Double Char Steak

Double Char Steak

“Since the earliest days of our nation, beef and bourbon have been keeping one another company. There’s something about the sweetness of sipping whiskey that enhances the rich, meaty flavor of beef. For an uptown version of this dish, use New York strip steaks or a beef tomahawk. For a more affordable version, use skirt steak. Either way, the bourbon soy marinade takes the beef to a whole new level.”
—Steven Raichlen
Serves
4
Ingredients Directions

Ingredients

  • 4 NY strip steaks or 4 sections of skirt steak (each 6 to 8 ounces)

FOR THE MARINADE

  • 1/2 cup Bib & Tucker Double Char Bourbon
  • 1/2 cup soy sauce
  • 1/2 cup sesame oil or extra virgin olive oil, plus oil for the grill grate
  • 2 cloves garlic, crushed with the side of knife
  • 2 teaspoons finely grated lemon zest

FOR THE TOPPING

  • 2 tablespoons minced chives or scallion greens
  • Freshly ground black pepper

Directions

  1. Arrange the steaks in a baking dish. Make the marinade: Combine the bourbon, soy sauce, olive oil, lemon zest, and garlic in a mixing bowl and whisk to mix. Pour this mixture over the steaks, cover, and marinate for 1 to 2 hours in the refrigerator, turning the meat a few times so it marinates evenly.
  2. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
  3. Drain the steaks, discarding the marinade. Arrange the steaks on the grill grate and cook to taste, 3 to 4 minutes per side for medium-rare strip steaks (a little longer for medium); 2 to 3 minutes per side for skirt steaks.
  4. Transfer the steaks to a platter or plates. Top with chives and plenty of black pepper.