Whiskey Glazed Ribeye
Whiskey Glazed Ribeye - for this steak I used just a little whiskey in the marinade and the glaze. And that whiskey glaze… son! It’s some kinda good!
1 ribeye steak 16oz
1 shot whiskey
1/4 cup brown sugar
1/4 cup Worcestershire
1/4 cup soy sauce
2 Tablespoons balsamic vinegar
2 cloves minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 Tablespoon Killer Hogs Steak Rub
Combine the whiskey, brown sugar, Worcestershire, soy sauce, balsamic, garlic, salt, and pepper in a small bowl. Pour half of the mixture into a separate container and reserve.
Place ribeye steak in a zip lock bag and pour 1/2 the whiskey mixture over the steak. Close the bag and squeeze out as much air as possible. Marinate for 20 minutes.
Prepare grill for direct searing using Royal Oak Lump charcoal.
Remove the ribeye from the marinade and drain excess moisture. Season the outside with Killer Hogs Steak rub and place on the grill.
Sear steak for 4 minutes and flip. Continue to cook for additional 4 minutes. During the last couple of minutes brush the outside with the reserved whiskey sauce. Remove the steak from the grill when the internal temperature reaches 125-130 degrees for medium rare.