Bourbon Street Steak
Yield
4 servingsPrep
4 hrsCook
15 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 8oz |
rib eye steaks
|
* |
| 1 | x |
brown sugar
|
*
|
| 1 | x |
bourbon
|
* |
| 2 | cloves |
garlic
|
|
| 1 | x |
black pepper
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 8oz |
rib eye steaks
|
* |
| 1 | x |
brown sugar
|
*
|
| 1 | x |
bourbon
|
* |
| 2 | cloves |
garlic
|
|
| 1 | x |
black pepper
|
*
|
| 2.5 | ml |
salt
|
|
Directions
First get out all your aggressions on the meat.
Then pack the steaks with brown sugar about ¼ inch thick on both sides. Place in a deep dish. Chop your garlic and sprinkle evenly on top of the steaks.
Add salt and pepper. Fill the dish up with bourbon.
Let the steaks mariniate for at least 3 to 4 hours, it is even better if you let them sit over night in the refridgerator.
