This recipe for drunken steak calls for marinating your steak in a little of what you are enjoying during happy hour for an even happier steak dinner!
I get EVERYONE’S attention when I mention that drunken 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 calling this steak supper a drunken one. It’s really only slightly tipsy, because you just need a little of the good stuff to a delicious and different flavor.
This is me and my little sis demonstrating happiness in moderation. (The wine is the part that is in moderation, not the happiness. Because sisters = so much fun!)
First of all, let’s talk STEAK.
What is the best cut of steak to use for drunken steak?
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 flap steak and hangar steak.
Both of these cuts have a rich steak flavor that I find even better than strip steak or even filet mignon (I know!!), especially when it comes to grilling.
How to make drunken steak
I have been known to make this recipe with whatever leftover bottle is handy – we’ve had it with red wine, bourbon and a few other things – but I like it best with rum, which has a slightly sweeter taste.
The rest of the marinade is soy sauce, chopped fresh scallions, a little brown sugar and squeezed fresh lime, peel and all. I poke a few holes in my steak with a fork and toss it in a zippered plastic bag an hour or two before suppertime.
By that time the steak is nice and buzzed, and we are ready to fire up the grill. Get the grill nice and hot (we usually preheat ours for about 10 minutes).
Now pop your steak on the grill and toss the marinade. This is NOT the kind of marinade you want to baste with…the alcohol will cause it to flame up…but don’t worry, because the nice bath the steak took in the fridge will have flavored it up well.
Grill your steak for 4 to 5 minutes per side for medium rare. I always recommend using a meat thermometer to check for doneness – you are looking for about 140 degrees.
Now (here comes the hardest part) let the steak sit under foil for at least 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.
More tips for making drunken steak!
You sure can! I have used bourbon and even red wine. Just keep in mind that the flavor of your steak is going to change a little with whatever you decide upon.
Pretty much yes, but if you want to be very sure about reducing the alcohol, you can simmer it up in a small pot for about 10 minutes, cool it down and then add it to your marinade. You will want to start with a little extra – say about 3/4 cup – since some will evaporate while you simmer it.
It is nice and subtle – your lucky steak-eaters might not even be able to put their finger on what the secret ingredient is!
First off, it’s very important to cut your steak against the grain so it isn’t too chewy! The “grain” refers to the fibrous strands that are pretty easy to see before the steak is cut, and cutting against the grain means you want to slice your steak in the opposite direction of those lines. Here’s a handy explanation if you want to know more!
When that loooooooooong five minutes are up, slice it up against the grain.
And I guarantee you that whatever was on your mind just a little while ago will be just a dim memory once you are in the middle of noshing on the deliciousness that is drunken steak.
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.
Updated (and made even more delicious!) from a previously published Framed Cooks post!