Best 7 Drunkn Steak Recipes

DRUNKEN FLAT IRON STEAK

Steps:

• Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
• Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

DRUNKEN STEAK

Steps:

• Place the steak and all remaining ingredients in a plastic zippered bag. Zip it up and let it sit in the fridge for 2 to 3 hours.
• When you are ready to cook, turn the grill on high and let it heat up for 10 minutes. Pop the steak on the grill (discard the marinade) and cook for 4 to 5 minutes per side for medium rare depending on the size of your steak (if you are using a meat thermometer, you are looking for 140 degrees).
• Let the steak rest under foil for 5 minutes, then slice it up against the grain and serve!

DRUNKEN STEAK

Steps:

• Whisk rum, soy sauce, sugar and garlic in a bowl until sugar dissolves. Transfer ¼ cup rum mixture to a small bowl and sitr in scallions; set aside. Place remaining marinade and steak in a gallon-size zipper-lock bag. Press air out of bag, seal and refrigerate for at least 1 hour up to 4 hours. Remove steak from bag, pat dry with paper towels and discard marinade. Grill steak over hot fire until well browned and cooked to desired temperature, 4 to 7 minutes per side. Transfer steak to cutting board, tent with foil and let rest for 5 minutes. Slice thinly on bias ansd against the grain. Drizzle with reserved rum mixture. Serve.

BOURBON-MARINATED STEAKS

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

DRUNK & DIRTY TENDERLOIN

Steps:

• Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
• Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
• Turn the meat occasionally if needed to saturate the surface with the marinade.
• Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
• Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
• Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
• Let the tenderloin sit for 30 minutes.
• Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
• If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
• Bring this mop mixture to a boil over high heat and boil for several minutes.
• Keep the mop warm over low heat.
• In a heavy skillet, sear the meat quickly on all sides over high heat.
• Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
• The meat is ready when the internal temperature reachs 140-145 degrees F.
• Be careful not to overcook since tenderloin is best rare to medium-rare.
• Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
• Slice the tenderloin and serve topped by spoonfuls of the sauce.

DRUNKEN STEAK RECIPE - (4.5/5)

Steps:

• 1. Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer 1/4 cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours. 2. Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side. 3. Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.

DRUNKEN RIBEYE

Steps:

• Blend all of the ingredients together. Place ribeye steaks in the marianade for at least 36 hours. Cook the marianated meat to taste.