Tequila Beef Steaks
Description
These Tequila Beef Steaks offer a bold, savory flavor profile that elevates a classic cut of meat. The marinade combines the smoky depth of tequila with the brightness of fresh lemon zest and the pungency of garlic, creating a tenderizing effect that keeps the New York strips juicy. Perfect for summer grilling or a hearty weeknight dinner, these steaks require minimal prep but deliver maximum impact. The tequila cooks off, leaving behind a rich, complex crust without an alcohol taste. Serve with simple sides like roasted vegetables or a crisp salad to let the star ingredient shine. A reliable favorite for any occasion where you want restaurant-quality results at home.Ingredients
Directions
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Pat the New York strip steaks dry with paper towels and place them in a 1-gallon resealable plastic bag.
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In a small bowl, combine tequila, olive oil, freshly ground pepper, grated lemon peel, and minced garlic.
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Pour the marinade over the steaks in the bag, seal tightly, and turn to coat the meat evenly.
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Place the bag in a bowl to prevent leaking and refrigerate for at least 1 hour, or up to 1 day, turning the bag occasionally.
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Preheat a charcoal or gas grill to high heat (medium-high for gas), ensuring the grates are clean and hot.
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Remove steaks from the marinade and let excess liquid drip off; discard used marinade.
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Grill the steaks for 4 to 6 inches above the heat source, turning occasionally to brown evenly.
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Cook for 12 to 14 minutes total for medium-rare, or until desired internal temperature is reached.
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Transfer steaks to plates, season immediately with salt to taste, and let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 271.0kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 6.7g34%
- Cholesterol 82.0mg28%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the steaks are at room temperature for about 20 minutes before grilling to promote even cooking.
Do not reuse the marinade that has touched raw meat. If you wish to use it as a sauce, boil it separately for 2 minutes first.
Adjust grilling time based on the thickness of your steaks. Thicker cuts may require a few extra minutes, while thinner ones will cook faster.
For a smokier flavor, use charcoal grills and allow the coals to ash over before placing the steaks on the grate.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to avoid drying out the meat.
