Honey and Bourbon Steaks
- For brine, in a large bowl combine the water, 1/3 cup of the bourbon, 1/4 cup of the honey, the salt, lemon thyme, and pepper; stir to dissolve salt. Place steaks in a resealable large plastic bag set in a shallow dish. Pour brine over steaks; seal bag. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally. In a small bowl combine remaining bourbon and honey; cover and refrigerate.
- Drain steaks, discarding brine. Rinse steaks and pat dry with paper towels. Remove reserved bourbon mixture from refrigerator.
- Place steaks on the grill rack directly over medium heat; grill to desired doneness, turning once halfway through grilling. (Allow 12 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].)
- Remove steaks from grill and slice. Transfer to a serving platter; drizzle with the reserved bourbon mixture. Makes 6 servings.
From the Test Kitchen
If you dont have lemon thyme, substitute 6 sprigs fresh thyme and 1 tablespoon finely shredded lemon peel.