Pat steaks dry with paper towels. Rub 4 teaspoons of whiskey on both sides of steaks. Combine pepper, salt, and onion powder. Sprinkle and rub pepper mixture n both sides of steaks. Let steaks stand at room temperature for 20 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Our grilled steaks are first marinated in whiskey, then get another drizzle just before serving. So, yes, they're double-spiked!
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10-to-12-oz. each) Hy-Vee Choice Reserve beef New York strip steaks, 1-1/4-to-1-1/2-inch thick | ||
| 5 tsp. rye whiskey, such as Sazerac or Templeton rye; divided | ||
| 1 tsp. Hy-Vee pepper supreme, coarse-ground | ||
| ½ tsp. kosher salt | ||
| ¼ tsp. That's Smart! onion powder |
Things To Grab
- Paper towels
- Charcoal or gas grill
- Meat thermometer
- Aluminum foil
Directions
Preheat a charcoal or gas grill for direct cooking over medium heat.
Grill steaks for 7 to 10 minutes or until medium-rare (130 degrees), turning halfway through. Transfer steaks to a clean cutting board. Drizzle 1 teaspoon remaining whiskey on steaks. Loosely cover with foil ; let rest 5 minutes before serving.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 150mg
- Sodium: 1270mg
- Total Carbohydrates: 1g
- Protein: 53g
Daily Values
0%
Iron 30%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%