A New York strip is one of my favorite cuts of beef, from the short loin.
It is tender, especially when marinated well. I marinated my last batch for two days. You don’t have to go to that extreme but I wanted to be able to taste the bourbon and all the other flavors of the marinade.
The compound butter on top was delicious and paired with the steak perfectly. Any leftovers can work well for breakfast, maybe with an egg on top!
(Makes enough for about five steaks – if you’re feeding a bigger crowd, double it.)
⅓ cup bourbon (any variety is fine)
⅓ cup brown sugar
⅓ cup soy sauce
1/4 cup Worchestshire sauce
3 tablespoons minced garlic
½ cup Dijon mustard
½ of a small chopped yellow onion
Coat with pepper and garlic powder
Mix everything together and dump over steaks in a large re-sealable bag. Shake well to