Rum Steak

Why you will love this recipe

I get EVERYONE’S attention when I mention that rum steak is going to be on the menu, and why not? There’s something about the idea of pairing juicy grilled steak with some hooch that makes dinnertime sound that much more interesting!

And before you get too worried about me, I promise that I am taking all kinds of liberties by raiding the liquor cabinet for this grilled steak supper. It’s really only slightly tipsy, because you just need a little of the good stuff to a delicious and different flavor.

That rum joins up with some soy sauce, a juicy lime, a little brown sugar and some scallions. A few hours marinating in this concoction, and you have both a tenderized steak and an extra sparkle of flavor.

So first of all, let’s talk STEAK.

What is the best cut of steak to marinate?

This recipe needs a steak that will benefit from marinating in the brown sugar and rum conglomeration that we are going to whip up, which means you want a pretty sturdy cut of meat.

For the longest time I made this recipe using flank steak, and that is a perfectly fine option…but lately flank steak as been getting, well, PRICY. Which actually has worked out well for me because lately I’ve been making both this recipe and my beloved steak frites recipe with both flap steak and hangar steak.

Both of these cuts have a rich steak flavor that I find just as satisfying as strip steak or even filet mignon (I know!!), especially when it comes to grilling. And if you want to go for flank steak, it’s still a great choice!

Ingredients you need

Ingredient notes and substitutions

• Steak: You want a nice sturdy steak that will stand up to being marinated. Flank steak, flap steak and hangar steaks are all great choices.
• Rum: You can use either light or dark rum for this recipe.
• Soy Sauce: As always, we recommend low sodium soy sauce for this recipe. You can always add salt later, but it’s hard to take out. ☺️

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Put your rum in a plastic bag along with some soy sauce, chopped fresh scallions, a little brown sugar and squeezed fresh lime, peel and all.  Poke a few holes in the steak with a fork, add to the bag and pop it the fridge 2 to 3 hours before suppertime. 

STEP 2: 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. (If you don’t do this, all the lovely steak juices are going to run out onto your cutting board instead of staying inside the steak where they belong. And nobody wants that!)

PRO TIP: If your steak is less than an inch thick, grill it with the grill cover open so it doesn’t over cook. If it is an inch thick or more, grill with the cover down so you get the benefit of that extra heat.

STEP 3: When that loooooooooong five minutes are up, slice it up against the grain and serve it up!

Recipe FAQs

Oh, and if you need any ideas for that open bottle of rum that you now have? I can tell you from experience that a frosty glass of orange raspberry sangria is a lovely accompaniment to your steak supper.

Want to round out your meal?

We love this cherry tomato and green bean salad alongside our steak! Or if you want to go in a totally opposite direction, nobody is going to argue with some melty cheese fries.

And for dessert, let’s go old school with some homemade rice pudding!

Other steak recipes we love!

Looking for more delicious grilling inspiration? Here is our complete collection of grilling recipes!

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.