Kentucky Steak Marinade

This robust Kentucky-style steak marinade combines the smoky sweetness of bourbon with the savory depth of low-sodium soy sauce and white wine vinegar. The acidity helps tenderize the meat while the garlic and lemon pepper add aromatic complexity. Ideal for grilling or pan-searing, this marinade penetrates the steak to deliver a rich, satisfying flavor profile. It works wonderfully on ribeyes, sirloins, or strip steaks. Prepare this mixture ahead of time to allow the flavors to meld, ensuring every bite is juicy and deeply seasoned. A perfect addition to summer barbecues or hearty weeknight dinners.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 177.8

Description

This robust Kentucky-style steak marinade combines the smoky sweetness of bourbon with the savory depth of low-sodium soy sauce and white wine vinegar. The acidity helps tenderize the meat while the garlic and lemon pepper add aromatic complexity. Ideal for grilling or pan-searing, this marinade penetrates the steak to deliver a rich, satisfying flavor profile. It works wonderfully on ribeyes, sirloins, or strip steaks. Prepare this mixture ahead of time to allow the flavors to meld, ensuring every bite is juicy and deeply seasoned. A perfect addition to summer barbecues or hearty weeknight dinners.

Ingredients

10 tablespoon Bourbon
5 tablespoon Low sodium soy sauce
2 tablespoon White wine vinegar
2 tablespoon Canola oil
1/2 teaspoon Lemon pepper
1/4 teaspoon Black pepper
1/4 teaspoon Salt
1 teaspoon Garlic powder

Directions

1
In a small bowl or jar, combine the bourbon, low sodium soy sauce, white wine vinegar, canola oil, lemon pepper, black pepper, salt, and garlic powder.
2
Whisk or shake vigorously until the ingredients are fully emulsified and well combined.
3
Place steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated.
4
Seal the bag or cover the dish and refrigerate for at least 2 hours, turning occasionally. For best results, marinate overnight.
5
Remove steaks from the marinade and let them sit at room temperature for 30 minutes before cooking. Discard the used marinade.
6
Grill steaks over medium-high heat for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 177.8kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2278.0mg95%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.6g3%
Sugars 0.3g
Protein 1.9g4%

* 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

You can substitute the canola oil with vegetable oil, olive oil, or a mixture of oils if preferred.

For a stronger garlic flavor, you may replace the garlic powder with 1 crushed fresh garlic clove, though powder blends more easily into the liquid.

Do not reuse marinade that has touched raw meat. If you wish to use it as a sauce, boil the remaining unused portion for at least 2 minutes before basting or serving.

Store any unused fresh marinade in an airtight container in the refrigerator for up to 3 days.

Keywords: bourbon, steak, marinade, grilling, beef, kentucky, soy sauce, garlic, lemon pepper, vinegar, barbecue, tenderize, savory, canola oil, black pepper, salt

Read it online: https://www.chefs-mate.com/recipe/kentucky-steak-marinade/