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Whiskey-Marinated Ribeye with Brown Sugar Glaze

Oh, Big Daddy sees you over there with that bottle of bourbon. Put it to good use! This Ribeye marinates in smoky whiskey, brown sugar, soy, and garlic until it's so full of flavor it practically cooks itself. Then you slap it on a screaming-hot pan, get that caramelized crust going, and finish it with a brown sugar whiskey glaze that's basically steak candy. Bold, smoky, sweet, and charred — this is steak with swagger. Pour yourself a glass while you cook. You've earned it.
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Prep Time 2 hours
Cook Time 13 minutes
Servings: 2
Ingredients Method

Ingredients
  

Ingredients
For the Steaks:
  • 2 Ribeye steaks about 12 oz each, 1.5 inches thick
  • Salt and black pepper to taste
  • For the Whiskey Marinade:
  • 1/4 cup bourbon or whiskey
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 sprig fresh rosemary optional
  • For the Glaze:
  • 2 tbsp brown sugar
  • 1 tbsp whiskey
  • 1 tbsp butter
  • 1/2 tsp Dijon mustard optional
  • To Finish:
  • Flaky sea salt
  • Fresh thyme or rosemary for garnish

Method
 

Instructions
  1. Whisk together whiskey, brown sugar, soy sauce, Worcestershire, olive oil, garlic, paprika, and pepper. Pour over steaks in a resealable bag with rosemary. Refrigerate at least 2 hours, or overnight.
  2. Remove steaks from marinade and pat completely dry. Season lightly with salt and pepper just before cooking.
  3. CAST IRON: Heat skillet over high heat 3–4 minutes until blazing. Add oil, then sear Ribeyes 2–3 minutes per side without moving. GRILL: Preheat to 500°F. Sear over direct flame 2–3 min per side, then indirect heat 4–6 minutes.
  4. Lower heat slightly. Add a knob of butter, smashed garlic, and a rosemary sprig. Baste steaks with hot butter for 1–2 minutes.
  5. In a small saucepan, combine brown sugar, whiskey, butter, and Dijon mustard. Simmer over low heat 2–3 minutes, stirring until glossy.
  6. Brush the glaze generously over the cooked Ribeyes.
  7. Use a thermometer: Rare 120°F, Medium-Rare 130°F, Medium 140°F. Remove 5°F before target.
  8. Transfer to a wooden board, tent loosely with foil, and rest 10 minutes.
  9. Slice against the grain into thick strips. Drizzle remaining glaze or pan juices over the top. Sprinkle with flaky sea salt and fresh herbs.