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charisstomaGrilled Sugar Steak
https://www.cookscountry.com/videos/3337-grilled-sugar-steak
The sugar adds a hint of sweetness and helps create the ultimate charred crust.
WHY THIS RECIPE WORKS
Using a ratio of 4 parts granulated sugar to 3 parts kosher salt, we season the steaks with some of the mixture and let them sit for up to 24 hours to fully season. Right before they hit the heat, we season them again. Moving the steaks around the grill as they cook prevents the sugar from burning. Letting the steaks rest uncovered keeps the crust in place.
INGREDIENTS
4 - 1" thick strip steaks about 10 oz each
Rub
1/4 C Sugar
3 T Kosher salt
INSTRUCTIONS
Pat the steak to remove moisture.
Sprinkle with 1 1/2 t of sugar/salt mixture
Turn steaks, pat dry and sprinkle again.
Cover and then them sit 1 hour at least at room temperature or over night in refrigerator.
Turn grill on high until very hot.
Turn heat down to medium high and Oil grill grate before grilling steak.
Re-season with 1 t sugar/salt again, sprinkle with pepper then do other side.
Grill. 3 - 5 min per side.
Let rest 5 min uncovered.
~~~~~~~~~~
Grilled Bourbon Steaks
https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks
Why marinate rib eyes in bourbon? We wondered, too—until we tried it.
WHY THIS RECIPE WORKS
Soaking meat in bourbon not only enhances its meatiness but also helps create good char. To get the maximum amount of smoky bourbon flavor into our steaks, we soaked four steaks in a mixture of bourbon, Worcestershire, shallot, garlic, salt, and pepper in two separate zipper-lock bags. We tested marinating times and found that 4 hours was best, but you could also let the steaks sit in the mixture for up to 24 hours with no detrimental effects. We grilled these steaks to medium-rare and served: No sauce necessary.
Serves 6 to 8
INGREDIENTS
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
INSTRUCTIONS
Use a bourbon you’d be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.
1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.
2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)
4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.
5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.
WORLD OF WHISKEY
The word whiskey comes from the Celtic uisqebaugh (whis-kee-BAW), meaning “water of life.” It is traditionally made from barley, corn, rye, wheat, or oats, but artisanal makers now incorporate everything from buckwheat to farro to spelt. A whiskey’s distinct flavor is determined by a number of factors including the type of grain used, the aging time, the type of wood in which it is stored, and the distillation method. There are many types of whiskey, but American, Irish, Canadian, and Scotch are the most widely consumed. (Scotch and Canadian whiskys drop the e.)
AMERICAN
Bourbon is the most popular form of American whiskey.
It must contain at least 51 percent corn.
It must be aged in charred new oak barrels for two years.
Bourbon can’t go into the barrel for aging at higher than a 62.5-percent alcohol level.
IRISH
Irish whiskey is made from a blend of malted barley (grain that’s been germinated or sprouted, which converts its starch to sugar) and unmalted barley.
It’s aged in wood for a minimum of three years.
Often, it is triple-distilled, so it’s extra-smooth.
CANADIAN
Canadian whisky is typically made from a base whisky (usually a mix of grains but predominantly corn) and a flavoring whisky (often rye).
Fifty-one percent of each batch must be aged in wood for three years.
SCOTCH
Single-malt scotches are made from malted barley.
Blends are made from a mix of single malt(s) and grain whisky made from various unmalted grains.
Scotch whisky is usually distilled twice and is aged in oak for three years.
https://www.cookscountry.com/videos/3337-grilled-sugar-steak
The sugar adds a hint of sweetness and helps create the ultimate charred crust.
WHY THIS RECIPE WORKS
Using a ratio of 4 parts granulated sugar to 3 parts kosher salt, we season the steaks with some of the mixture and let them sit for up to 24 hours to fully season. Right before they hit the heat, we season them again. Moving the steaks around the grill as they cook prevents the sugar from burning. Letting the steaks rest uncovered keeps the crust in place.
INGREDIENTS
4 - 1" thick strip steaks about 10 oz each
Rub
1/4 C Sugar
3 T Kosher salt
INSTRUCTIONS
Pat the steak to remove moisture.
Sprinkle with 1 1/2 t of sugar/salt mixture
Turn steaks, pat dry and sprinkle again.
Cover and then them sit 1 hour at least at room temperature or over night in refrigerator.
Turn grill on high until very hot.
Turn heat down to medium high and Oil grill grate before grilling steak.
Re-season with 1 t sugar/salt again, sprinkle with pepper then do other side.
Grill. 3 - 5 min per side.
Let rest 5 min uncovered.
~~~~~~~~~~
Grilled Bourbon Steaks
https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks
Why marinate rib eyes in bourbon? We wondered, too—until we tried it.
WHY THIS RECIPE WORKS
Soaking meat in bourbon not only enhances its meatiness but also helps create good char. To get the maximum amount of smoky bourbon flavor into our steaks, we soaked four steaks in a mixture of bourbon, Worcestershire, shallot, garlic, salt, and pepper in two separate zipper-lock bags. We tested marinating times and found that 4 hours was best, but you could also let the steaks sit in the mixture for up to 24 hours with no detrimental effects. We grilled these steaks to medium-rare and served: No sauce necessary.
Serves 6 to 8
INGREDIENTS
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
INSTRUCTIONS
Use a bourbon you’d be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.
1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.
2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)
4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.
5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.
WORLD OF WHISKEY
The word whiskey comes from the Celtic uisqebaugh (whis-kee-BAW), meaning “water of life.” It is traditionally made from barley, corn, rye, wheat, or oats, but artisanal makers now incorporate everything from buckwheat to farro to spelt. A whiskey’s distinct flavor is determined by a number of factors including the type of grain used, the aging time, the type of wood in which it is stored, and the distillation method. There are many types of whiskey, but American, Irish, Canadian, and Scotch are the most widely consumed. (Scotch and Canadian whiskys drop the e.)
AMERICAN
Bourbon is the most popular form of American whiskey.
It must contain at least 51 percent corn.
It must be aged in charred new oak barrels for two years.
Bourbon can’t go into the barrel for aging at higher than a 62.5-percent alcohol level.
IRISH
Irish whiskey is made from a blend of malted barley (grain that’s been germinated or sprouted, which converts its starch to sugar) and unmalted barley.
It’s aged in wood for a minimum of three years.
Often, it is triple-distilled, so it’s extra-smooth.
CANADIAN
Canadian whisky is typically made from a base whisky (usually a mix of grains but predominantly corn) and a flavoring whisky (often rye).
Fifty-one percent of each batch must be aged in wood for three years.
SCOTCH
Single-malt scotches are made from malted barley.
Blends are made from a mix of single malt(s) and grain whisky made from various unmalted grains.
Scotch whisky is usually distilled twice and is aged in oak for three years.
