Whiskey Sour Sirloin

The name says it all. This sirloin marinade borrows the flavor profile of a whiskey sour cocktail: whiskey, fresh lemon juice, orange juice, and sliced oranges. The citrus does double duty, tenderizing the meat while building a bright, tangy base that cuts right through the richness of a thick-cut steak.

You want a 2-inch thick sirloin for this recipe. That extra thickness matters because it gives you a wider window between a great sear on the outside and a juicy, pink center. Thinner steaks overcook before the crust develops.

The marinade gets simmered for 5 minutes first, which blooms the peppercorns and melds the whiskey with the citrus into something cohesive rather than boozy. Then everything goes over the steak with orange slices on top, and it sits in the fridge for 4 to 6 hours. Don’t skip the occasional turning. Both sides need equal time in the marinade for even flavor.

Pro Tips

• Pat the steak dry before grilling. Wet surfaces steam instead of sear. Pull the meat from the marinade and blot it with paper towels for a better crust.
• Bring the steak to room temperature for 30-45 minutes before cooking. A cold center leads to uneven cooking, especially on a thick cut.
• Heat the leftover marinade and use it as a sauce. Since it’s been simmered and will be heated again, it’s safe and packed with concentrated flavor.
• Whole peppercorns, not ground. They release their heat slowly during marinating and add little bursts of spice when you bite into one.

Variations

• Bourbon and brown sugar: Add 2 tablespoons brown sugar to the marinade for a sweeter, more caramelized crust on the grill.
• Rye whiskey swap: Use rye instead of bourbon for a spicier, more assertive whiskey flavor in the marinade.