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DH’s Favorite Bourbon New York Strips

June 21, 2012

Photos of the beef cattle of Beaverdam Creek Farm
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DH’s favorite steak is a New York Strip. We get a once-a-month delivery from our Meat CSA (community supported agriculture), Rolling Hills Farm, however I don’t choose what we get, just a bulk 25 pounds of whatever they throw in the bag plus 3 dozen eggs.

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Our favorite meat supplier is Jacob Lingo, the farm manager & son of our summer veggie CSA family at Beaverdam Creek Farm. His Highland Beef Cattle are pastured in the fields adjacent to Beaverdam Creek. Other than an occasional escape through the fence to visit other farms, they provide a pastoral scene of peace.
Jacob has his delicious meats at the Franklin Farmers Market every Saturday morning. Stop by the Beaverdam Creek Farm booth to say hello & take home something to throw on the grill for a Saturday supper!

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Bourbon New York Strips

Ingredients:

  • 1 small Yellow Onion, diced
  • 1/2 cup Bourbon (I use Makers Mark)
  • 1/3 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 1/2 cup fresh Lemon Juice
  • 2 cloves Garlic, chopped
  • 4 (10-ounce) New York strip Steaks

Instructions:

  1. Mix onion, bourbon, soy sauce, brown sugar, lemon juice & garlic
    in a small bowl; Stir until sugar is dissolved.
  2. Place steaks in a zip-lock bag.
  3. Pour marinade over steaks.
  4. Cover & refrigerate for 4 to 8 hours, turning steaks occasionally.
  5. Remove steaks & discard marinade.
  6. Grill to desired doneness.

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