2 inch thick rib eye or top round steak about 2 ½ lbs.
kosher salt
Instructions
In a large plastic (or nonreactive) container, combine the water, soy
sauce, bourbon, sugar, Worcestershire sauce, lemon juice, Tabasco,
and pepper. Add the steak, cover, and refrigerate for at least 3
hours or overnight, turning once or twice
Light a barbecue and set it to medium high heat. Set the rack
about 6 inches above the heat source.
When the grill is ready, lightly oil the rack. Lift the steak from
the marinade, reserve the marinade, and lay the steak on the
rack. Cover and grill rotating the position of the steak once on
the rack to create attractive marks, and basting occasionally with
the marinade, for 7 minutes. Turn, cover, and continue to grill,
again rotating the steak once, and basting it often, until the
meat is done to your liking, about 15 minutes total for rare beef.
Transfer the steak to a cutting board and let it rest at least 5
minutes. With the knife vertical to the cutting board, carve the
steak across the grain into thin slices.
Arrange the slices on a platter, season lightly with salt, and
serve hot, warm, or at room temperature.
Originally Submitted
6/16/2010
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