Appears in Cook's Country June/July 2008
The idea behind this dish is to get the steaks "drunk" in a potent marinade of bold ingredients before grilling. While the sugar in the alcohol helps create a thick, caramelized crust on the steaks, we needed to find a happy medium with flavor.
WHY THIS RECIPE WORKS
We tried several drunken steak recipes, but the flavor was all over the place—some steaks were barely tipsy while others had us picking a designated driver. We wanted our Drunken Steak recipe to fall somewhere in the middle of these two ext...