This Jack Daniel’s Grilled Steak recipe is the steak dinner you’ve been looking for! New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel’s Whiskey and Soy Sauce. This is my family’s favorite “steakhouse dinner” made at home!
Thank you, Kingsford Professional Charcoal, for sponsoring this post! All opinions are 100% my own.
AN EASY & FLAVORFUL GRILLED STEAK RECIPE
I’m SO on the BBQ/Grilling bandwagon right now and I couldn’t be happier!
But, HI! Happy Friday! I’m heading to the mall in a bit to stock up on new threads (Yellow Dot Sale! HOLLA!), but not before I tell you about this Jack Daniel’s situation here.
That grilled steak right there? That sweet whiskey flavored grilled steak basically sums it all up. It is my life right now. No further comment.
May is National Barbecue Month and there’s no better way to celebrate the beginning of summer than heading outdoors for a cookout with family and friends. Grilling is one of our favorite pastimes during the summer months, and besides, I prefer cooking-out over eating-out any day. Hand in hand with my trusted buddy, Kingsford’s Professional Charcoal, nothing gets in the way of me and my backyard grill.
Back in the day, I was super scared of grilling over fire because… well… fire. But now? It has to be -40 degrees outside for me to ditch the charcoal and opt for an Oven Grilled Steak.
HOW TO GRILL THE PERFECT STEAK
Do you know one of the keys to perfecting a steakhouse steak is the high heat and quick grill time? Yep, that’s what I hear, and that is the truth! Those two things help to lock in the delicious juicy flavors, and Kingsford Professional Charcoal is an easy to use product that produces that high heat which is necessary for steakhouse style dishes, such as our Jack Daniel’s Grilled Steak that is before you.
The number one thing I love about this recipe? Spending about five minutes of hands on time and eventually walking out to the backyard with a gorgeously saucy platter of steaks and throwing them on the charcoal grill, like so.
HOW TO MAKE JACK DANIEL’S STEAK
But seriously, the five minute thing? We’re basically combining whiskey with soy sauce plus a tablespoon of dijon mustard. Doesn’t that sound amazing?! Personally? I LOVE IT!
You do have to have a tiny bit of planning ahead because it marinates the night before, or at least 4 hours before, but just try to find a steak recipe that’s as delicious and as simple to prepare.
One thing about this Jack Daniel’s Grilled Steak: must. eat. now. Treat yo’self because, it is a super awesome, great tasting steak featuring bold flavors, perfect for incorporating into summer cooking.
With Memorial Day creeping up around the corner, go pick up a bag of Kingsford Professional Charcoal, a few New York Strip Steaks, and light up that grill. Also? Use the hashtag #KingsfordProfessional across all your social channels so I can see what you’re making!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
This Jack Daniel's Grilled Steak recipe is the steak dinner you've been looking for! New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel's Whiskey and Soy Sauce. This is my family's favorite "steakhouse dinner" made at home!
- 4 (8 ounces each) New York Strip Steaks, boneless
- 1/2- cup Jack Daniel's Whiskey
- 1/2- cup low sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1/4- cup light brown sugar
- 3 garlic cloves , minced
- fresh ground pepper
- 4 whole sweet onions , cut into rings
- 4 zucchini , cut into rings
- 1 tablespoon olive oil
- salt and fresh ground pepper , to taste
- Place the steaks in a pan that is large enough to hold all 4. Set aside.
- In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined.
- Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.
- Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge.
- Remove steaks from fridge 30 minutes before you are ready to grill.
- Set up the charcoal grill for direct grilling.
- Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.
- Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
- Drain the marinade off the steak and discard the marinade.
- Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.
- After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at desired temperature for doneness.
- To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare.
- Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.
- Season the onions and zucchini with salt and pepper and drizzle with olive oil.
- Working in batches, grill the vegetables until tender and lightly charred all over, about 6 to 7 minutes for the onions and zucchini.
- Remove from grill and serve with steaks.
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.