One of Nolan's personal favorites. Simply marinated in garlic, oil, beef base, and bourbon, the beef takes on an incredible depth of flavor before it ever hits the grill. Strip steaks cut to 1½ inches thick will take approximately 12 minutes for medium-rare and up to 18 minutes for medium-well; adjust your cook time based on thickness and your preferred doneness.
Ingredients
- 4½ cups vegetable oil
- ¼ cup bourbon
- 2 tablespoons beef base
- 3 garlic cloves, minced
- 8 Nolan Ryan Beef New York Strip Steaks (10 to 12 ounces each, 1½ inches thick)
- 2 teaspoons kosher salt
- 2 teaspoons pepper
Instructions
- In a large glass baking dish, combine the oil, bourbon, beef base, and garlic. Set aside ¼ cup of the marinade in a small bowl to use for basting.
- Add the steaks to the dish and turn to coat well. Let the steaks marinate at room temperature for 1 hour.
- Preheat the grill to high and lightly oil the grill grates.
- Drain the steaks and discard the marinade. Pat with a paper towel to absorb excess oil and season with salt and pepper. Cook the steaks (in batches if necessary) for 5 to 7 minutes per side for medium-rare, basting continually with the reserved marinade.
- Transfer the steaks to a cutting board and let the meat rest for 5 minutes before serving.
Nolan's Tip: Beef base is a concentrated liquid stock that adds remarkable depth of flavor to all of your steaks. Look for it in the soup aisle and keep it on hand year-round.
