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38 FOUR SEASONS BREEZE | MARCH 2024 • 1 1/4 pounds steak, top sirloin, boneless rib eye, or sirloin strip, 1 to 2 inches thick • 1/4 cup bourbon • 1/4 cup soy sauce • 2 Tablespoons Worcestershire sauce • 2 cloves garlic, peeled and minced • salt and fresh ground black pepper • oil INGREDIENTS DIRECTIONS 1. Remove steak from refrigerator and pat dry with paper towel, then place in a gallon zip-lock bag. In a medium bowl, combine the bourbon, soy, Worcestershire, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, then pour over the steak. Turning the steak to ensure all sides are coated. Seal the bag, pressing out as much air as possible. Place in refrigerator to marinate at least four hours up to overnight. 2. When ready to cook, remove the steak from the marinade and pat dry, wiping off any garlic pieces. Discard marinade. Place steak on a rack or cutting board and brush all sides lightly with oil and sprinkle with salt and pepper. 3. Preheat grill or heavy bottom pan to medium-high heat, about 350-400 degrees. 4. If using a grill, preheat for about 15 minutes. Brush the grates with oil, then place the steak on the grate and cook, covered, until well charred, checking after three minutes. If sufficiently charred, turn and cook the other side in the same manner. Cook until it reaches your preferred level of doneness. 5. If using a pan (do not use nonstick as the meat will not get a nice dark char), add enough oil to barely coat the bottom of the pan. When the oil begins to shimmer, carefully place the steak in the pan and cook uncovered until well charred, checking after three minutes. If sufficiently charred, turn and cook the other side in the same manner. Cook until it reaches your preferred level of doneness. 6. Transfer steak to a wire rack placed over a sheet pan. Cover with aluminum foil and allow to rest for 10 minutes. Steak may be served whole or thinly sliced across the grain. Serve with your choice of sides. Notes: • Steak can be either one large steak or two smaller ones, but they should be a minimum of 1" thick. I used two 10-oz top sirloins (approximately 1" thick) and marinated them for four hours. • Length of marinating and cook time will vary depending on thickness and cook preference of steak. Use an instant-read thermometer to determine internal temperature. Remember steaks will continue to cook while resting. Rare 125°, Medium rare 130°, Medium 140°, Well done 160°. • Use bourbon, not whiskey, and one that you would drink. If you have any questions, please feel free to call or text me at (951) 275-7081. GRILLED BOURBON STEAK Set your taste buds for a steak that is tender, juicy, and packed full of flavor. It carries a hint of smokiness from the bourbon and hits all tasting notes; sweet, salty, and a slight hint of bitter. This is a no-fuss recipe that will take your meal to the next level. Prep Time: 15 minutes; Marinating four hours to overnight; Cook time: 6 to 20 minutes.

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