As Mark Twain famously said, “Too much of anything is bad, but too much good whiskey is barely enough.” And I couldn’t agree more — especially when it comes to this marinade.
Bourbon or Whiskey: Is There a Difference?
First things first: what’s the difference between bourbon and whiskey? Essentially, whiskey is the broad category of liquor made from fermented grains, while bourbon is a specific type of it.
The key differences lie in the grains used and the aging process. Bourbon, for instance, must contain at least 51% corn and is aged in charred white oak barrels.
Whiskey, on the other hand, can be made from a mix of barley, corn, rye, and wheat and is typically aged in hardwood barrels or wooden casks.
Between the two, bourbon is a better choice for this marinade recipe because it gives the beef a richer vanilla flavor than standard whiskey.
The Best Bourbon for this Recipe
When it comes to choosing which brand of bourbon to use, it really comes down to three things: your taste, budget, and what’s available.
My rule of thumb? If you wouldn’t drink it, don’t cook with it. That’s why I usually reach for whatever I have on hand.
So far, I’ve had great results with Jim Beam White Label, Four Roses Yellow Label, Evan Williams, Old Grand-Dad Kentucky Straight, and Wild Turkey 101.
They’re all solid picks that work like a charm for marinating a thick cut like a porterhouse.
Seeing the Magic of a Bourbon Marinade on Your Porterhouse Steak
I love using bourbon for marinating because its natural sugars (thanks to the sweet corn content) help create that perfect caramelized crust on your steak.
But that’s not all — since it’s aged in charred oak barrels, bourbon adds a hint of smokiness that pairs beautifully with the rich flavor of the beef.
And if you’re worried about the alcohol, don’t be; most of it burns off at high heat, leaving you with just the right touch of sweetness and smoky depth.
Brown Sugar Bourbon Marinade for Porterhouse Steak
Ingredients
- 3 pounds of Porterhouse steak (ideally about 1½ inches thick)
- ¼ cup of bourbon whiskey
- ¼ cup of brown sugar
- ⅓ cup of soy sauce
- 1 tablespoon of minced fresh ginger
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of Dijon mustard
- 2 tablespoons of minced garlic
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 2 teaspoons of freshly ground black pepper
Instructions
- First, combine all the ingredients (minus the steak) in a bowl and stir to combine.
- Once you have one cohesive mixture, add your porterhouse, making sure all sides are fully coated. Cover it with cling wrap and pop it in the fridge to marinate for at least 4 hours, or overnight.
- The next day, take the bowl out of the fridge and separate your beef cut from the liquid. Discard the excess marinade and pat your steak dry using a paper towel.
- Season both sides of your steak with salt and pepper. Then, let it rest at room temperature for at least 30 minutes before grilling.
- While you wait, prep your grill by turning the burners on high and letting it warm up for 15 minutes with the lid closed.
- After that, use a hard brush to clean your grill. Then, use a pair of long tongs to oil your grates with vegetable oil.
- Now, turn your burners down to medium-high heat. Doing this prevents your steak from overcooking too quickly.
- Once your grill is ready, place your porterhouse on the grates and cook for about 6 to 8 minutes per side with the lids closed.
- At around the 12-minute mark, check the doneness of your steak by holding it upright with a pair of tongs and inserting a meat thermometer into the thickest part. If you’re going for medium-rare, the internal temperature should read 125 to 130 degrees.
- Once your steak is done, transfer it to a rack to rest for about 10 minutes under a foil tent.
- Now there’s nothing left to do but slice it up, admire your hard work, and dig in!
Notes
Image credit to @californiagrillin.
Featured image credit to @californiagrillin.
