Trent's Famous Steak Marinade
This steak marinade is famous. If you have ever been in Juneau, AK, on a Monday night and seen a guy out with a BBQ in front of the Viking Lounge, that was me, and you know my steak. I work this recipe from taste, but I am going to throw the ingredients in just to get people ready. I will be making the whole marinade again from scratch and will give the amounts so you can duplicate it.
This steak marinade is famous. If you have ever been in Juneau, AK, on a Monday night and seen a guy out with a BBQ in front of the Viking Lounge, that was me, and you know my steak. I work this recipe from taste, but I am going to throw the ingredients in just to get people ready. I will be making the whole marinade again from scratch and will give the amounts so you can duplicate it.
- Carbohydrate 0.27892297090181 g
- Cholesterol 36.14625 mg
- Fat 11.8074940559017 g
- Fiber 0.0151449467209185 g
- Protein 9.35938252526447 g
- Saturated Fat 4.79526053989918 g
- Serving Size 1 1 Serving (57g)
- Sodium 33.8335522501051 mg
- Sugar 0.263778024180891 g
- Trans Fat 1.45025776065247 g
- Calories 156 calories
Step-by-step
- Carefully pour your high quality whiskey, into a rocks glass, set aside.
- I prepare this in bulk, so start with a gallon of soy sauce, use the reduced sodium if possible. I prepare this in a large tub or blender (if you go with the blender, do 1/2 at a time). Mix soy with brown sugar until you lose the uber-saltiness to the soy sauce. Add a 1/4 bottle of BBQ sauce, a liberal dash of sesame oil, (to the point where you start to think it's too much, then add another dash). Blend again, throw in a spoonful of garlic.
- Finish off with a drinking the whiskey
Chemically speaking, soy sauce relies on protease enzymes and sodium to break down muscle fibers on the surface of beef, a process that turns aggressive past four hours of contact. Standard cuts submerged overnight risk developing a mushy exterior texture rather than a proper sear. Whiskey introduces ethanol, which acts as a solvent for fat-soluble flavor compounds trapped in aromatics like garlic and tarragon, while brown sugar supplies sucrose to promote Maillard browning when hitting a cast-iron surface heated to 450 degrees Fahrenheit. Second-day applications of these marinated proteins demand a distinct strategy because cooked beef proteins tighten further upon refrigeration. Slicing cold leftover steaks against the grain into paper-thin strips allows them to absorb residual pan juices without requiring aggressive reheating that dries out the interior. Tossing those chilled ribbons into a warm skillet for precisely ninety seconds prevents the fat from rendering out entirely while preserving tenderness. Storage in an airtight glass container keeps prepared steaks safe for up to three days at 38 degrees Fahrenheit. Incorporating sesame oil conservatively prevents the distinct toasted aroma from overwhelming the subtler notes of whiskey and caramelized sugars during prolonged resting phases.
