This easy recipe for Rum Steak calls for marinating your steak in a little of what you are enjoying during happy hour for an even happier steak dinner!

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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
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!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
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!
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.
Rum Steak
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5 from 1 review
This recipe for rum steak means marinating your steak in a little of what you are enjoying during happy hour for an even happier steak dinner!
- Author: Kate Morgan Jackson
- Prep Time: 5 minutes
- Marinating Time: 2 hours
- Cook Time: 8 minutes
- Total Time: 2 hours 13 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Ingredients
- 1.5 pounds flank steak or flap steak
- ½ cup rum
- Juice and peel from 1 lime
- ¼ cup soy sauce
- 2 scallions, chopped
- 2 tablespoons brown sugar
Instructions
- Place the steak and all remaining ingredients in a plastic zippered bag. Zip it up and let it sit in the fridge for 2 to 3 hours.
- 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, then slice it up against the grain and serve!
Notes
-
- 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.
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- 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. ☺️
Isabella says
Love this marinade! It added such a nice level of flavor with minimal effort. The perfect combo!
Thanks Isabella – I’m so glad you liked this tipsy steak! :)