Tabasco Tequila Steak


Copyright 2006 by Lynne Rossetto Kasper

Serves 2 to 4

Inspired by caller Tequila Steak Steve, the honey in the mix helps the steak brown. Marinate the meat from one to eight hours.

  • 1/2 cup tequila
  • 1/4 cup Worcestershire Sauce
  • 3 tablespoons Tabasco
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 3 big cloves garlic, minced
  • 1 to 1 1/2 pounds steak (top loin, New York, rib, Porterhouse, T-bone, or tender chuck steak), cut at least 1 1/4-inch thick, and trimmed of excess fat
  • 2 tablespoons olive oil
  • Salt and fresh ground black pepper

1. Combine the tequila, Worcestershire sauce, Tabasco, oil, honey, and garlic in a shallow dish. Add the steak and coat with mixture. Refrigerate one to eight hours. Let stand at room temperature while you set up the rest of the meal.

2. Heat the olive oil in a 10-inch sauté pan over medium high heat. Pat steak dry, add to pan, and brown quickly on both sides (sprinkle salt and grind more pepper over both sides of steak as it cooks).

3. Turn heat to medium-low and cook, turning often, about 10 minutes, or until steak reaches an internal temperature of 125°F to 130°F. Remove to a platter and let rest 5 to 10 minutes. The steak finishes cooking, collects itself and is much juicier for the wait.


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