SizzlininIN
Master Chef
Found this in one of my cookbooks and thought I'd share it:
Marinated Bourbon Steak
1/2 cup bourbon
2 Tbsp lemon juice
2 tsp brown sugar
1/2 tsp cracked black pepper
2 ( 1 inch ) beef top loin strip steaks, trimmed (about 1 1/2 pounds)
*Combine first 4 ingredients in a shallow dish; add steaks, turning to coat. Cover and chill 4 hours, turning steaks occasionally.
*Remove steaks from marinade; discard marinade.
*Cook, covered with grill lid, over hot coals (400 degrees to 500 degrees) 8 minutes on each side or until meat thermometer inserted in thickest part of the steak registers 160 degrees.
Obtained from Southern Living 1995 Annual Cookbook
My Note: Let the meat rest for at least 5 minutes so the juices redistribute before cutting
Marinated Bourbon Steak
1/2 cup bourbon
2 Tbsp lemon juice
2 tsp brown sugar
1/2 tsp cracked black pepper
2 ( 1 inch ) beef top loin strip steaks, trimmed (about 1 1/2 pounds)
*Combine first 4 ingredients in a shallow dish; add steaks, turning to coat. Cover and chill 4 hours, turning steaks occasionally.
*Remove steaks from marinade; discard marinade.
*Cook, covered with grill lid, over hot coals (400 degrees to 500 degrees) 8 minutes on each side or until meat thermometer inserted in thickest part of the steak registers 160 degrees.
Obtained from Southern Living 1995 Annual Cookbook
My Note: Let the meat rest for at least 5 minutes so the juices redistribute before cutting
must be. Well cold dreary days keep me huddled up on the couch with a strew of cookbooks around me. I find myself noting which ones I find interesting then later type them up on the computer. Just thought others might find the recipes interesting also. 
