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Bourbon & Brown Sugar Marinated Steak

Scott Phillips

Servings: four.



  • 1/2 cup soy sauce
  • 1/3 cup bourbon or other whiskey
  • 1/3 cup firmly packed brown sugar, preferably dark
  • 1 Tbs. Dijon mustard
  • 1 tsp. hot sauce, such as Tabasco
  • 1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 394
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 65
  • Sodium (mg): 2807
  • Carbohydrates (g): 22
  • Fiber (g): 0
  • Protein (g): 38


  • Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
  • When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
  • Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

Serve with grilled vegetable skewers.


You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.


Rate or Review

Reviews (23 reviews)

  • DonBishop | 02/27/2021

    So, I have not made steak any other way since finding this recipe. I have steak at least once a week, so I've probably made it 24 times or more since my original review. I've used ribeye, NY, and tenderloin. Each time, it is simply delicious!

  • DonBishop | 07/07/2020

    I was skeptical. But, I tried it with thick NY steaks. My wife LOVED it. She said, "This is one of the best meals you've made in some time." I was a little hurt, but yeah ... it was really good. I toned the Tobasco down by half, but that is the only change I made. It was perfect. Served it with roasted potatoes, steamed broccoli, and a 2012 Cabernet. It was indeed a fantastic meal.

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