Wet Marinade/Beef

This is the marinade you break out when you want backyard steaks that taste like they cost $50 a plate. Bourbon brings a warm, oaky sweetness that plays off the salty depth of soy sauce and the brightness of fresh lemon juice.

Brown sugar caramelizes on the grill, giving you those charred, sticky edges everyone fights over. Cilantro and thyme round it all out with a herbal kick that keeps the richness in check.

Let the beef sit in this overnight, flipping once or twice, and you’ll have meat that’s seasoned all the way through.

Chef Tips

• Use a zip-top bag instead of a bowl so every surface stays in contact with the marinade
• Works beautifully on flank steak, skirt steak, tri-tip, or thick-cut ribeyes
• Pat the meat dry before grilling so you get a proper sear instead of a steam