Beef Steaks with Tequila

New York strip steak marinated several hours to overnight in mixture of tequila, extra-virgin olive oil, grated fresh lemon peel, and minced garlic. Steaks are grilled over hot coals to desired doneness.

Ingredients -

4 (8 ounces each, 1” thick) New York Strip Steaks
1/2 cup Tequila
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Ground Black Pepper, freshly ground
2 teaspoons Lemon Peel, grated
1 Garlic Clove, pressed or minced
Coarse Salt

Preparation:

1. Wipe the steaks with a damp paper towel.

2. Place the steaks into a 1 gallon ziplock bag.

3. Add the tequila, oil, pepper, lemon peel and garlic.

4. Seal the bag and turn to mix the seasonings.

5. Place the bag in a bowl and place in the refrigerator for 4 hours or up to 1 day.

6. Turn the bag in the bowl occasionally.

7. Drain the marinade from the steaks and dispose of.

8. Place the steaks on a grill, 4 to 6 inches from the coals.

9. Brown the steaks turning occasionally.

10. Cook for 12 to 14 minutes for medium-rare doneness.

11. Transfer to a serving dish and season to taste with salt and pepper.

Steak Tips

Keep Steak From Curling

Cutting the outer layer of fat around a steak at one-inch intervals will keep the steak from curling up when grilling. Also when grilling steaks, use tongs to turn the meat rather than a fork, because the fork will puncture the meat and allow juices to escape.

Steak Tips

Marbling

Rib-eye typically has pronounced marbling, which makes for one of the juiciest cuts. Filet mignon is a petite cut very soft in texture. Filet does not have very pronounced marbling, which is why it is so often wrapped in bacon for extra flavor and fat. New York strip is typically leaner, but remains tender and juicy; it is ideal for grilling. T-bone and Porterhouse steaks are almost interchangeable. They both include the uncut combination of a New York strip and fillet, although the Porterhouse includes more fillet muscle.

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