Bourbon Street Rib-Eye Steak

Great flavor. I made a couple changes. Used Appleton Dark Rum we had from one of our trips to the Caribbean. Also used Splenda brown sugar. And used a low sodium soy sauce.

This is one steak marinade to remember. The timing on searing and cooking the steak is perfect for me. Speaking of which, each bite you take is like sipping a sweet glass of bourbon whiskey on the rocks (minus the rocks). Whoever came up with recipe first, props due!!

OK, I thought I could improve on it. Just do it the way it's written! I added brown sugar (see recipe above this one!) and thought---hey! I'll just add THAT too! Then---it says to drain and pat dry before cooking. YEP. JUST DO IT. I grilled it on a flat-iron grill on my BBQ without doing that, and the bourbon was still very strong. If cooking over charcoal, it would have burned off, and carmelized, which WOULD have been FANTASTIC. SO....moral of the story---drain and pat dry if cooking on a flat grill! BUT if you're over charcoal---GO FOR IT!!!! Just make sure the alcohol burns off, so you don't have too much of a "good thing" in the final taste!

Great recipe! It turned out amazing! Followed some of the other reviews and added a little more brown sugar and a fresh garlic clove. Marinated NY Strips for nearly 20 hours. Cooked on gas grill outside. Will try chicken next.

Marinade overnight; makes all the difference between only a few hours. I also added some liquid smoke to the marinade to add some smoke flavor; gives a new element to the dish. Since there is soy sauce involved, I wouldn't add any salt to it unless you need sodium in your life. Works for any kind of protein other than steaks. I've also used this for salmon, chicken, pork, etc.