Jimtown Grilled Steak with Backyard Bourbon Marinade

6 c. water                                   1 t. Tabasco sauce
1 ¼ c. regular (not reduced-         1 t. freshly ground black pepper
sodium) soy sauce                     1 (2””  thick) rib eye or top round steak
1 c. bourbon                                   (about 2 ½ lbs.)
1 c. packed dark brown sugar       kosher salt
¼ c. Worcestershire sauce
2 T. fresh lemon juice

1. In a large plastic (or non-reactive) container, combine the water, soy sauce, bourbon, sugar, Worcestershire sauce, lemon juice, Tabasco, and pepper.  Add the steak, cover, and refrigerate for at least 3 hours or overnight, turning once or twice.

2. Light a barbecue and set it to medium-high heat.  Set the rack about 6” above the heat source.

3. When the grill is ready, lightly oil the rack.  Lift the steak from the marinade, reserve the marinade, and lay the steak on the rack.  Cover and grill rotating the position of the steak once on the rack to create attractive marks, and basting occasionally with the marinade, for 7 minutes.  Turn, cover, and continue to grill, again rotating the steak once, and basting it often, until the meat is done to your liking, about 15 minutes total for rare beef.

4. Transfer the steak to a cutting board and let it rest at least 5 minutes.  With the knife vertical to the cutting board, carve the steak across the grain into thin slices.

5. Arrange the slices on a platter, season lightly with salt, and serve hot, warm,

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