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Tequila-Marinated Steak recipes

Tequila-Marinated Steak recipes

This recipe features a robust tequila-infused marinade for a bone-in, dry-aged rib steak. Fresh herbs, citrus, and Worcestershire sauce create a complex flavor profile. The steak is marinated for several hours, then expertly cooked to achieve a perfect sear and juicy interior, promising a rich and aromatic main course.
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Total Time 1 day 4 hours 20 minutes
Course lunch/dinner
Cuisine French
Servings 1 people
Calories 1337.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Tongs
  • 1 Grill or heavy-bottomed skillet
  • 1 Cutting Board

Ingredients
  

Main

  • 4 garlic cloves minced (1 tablespoon)
  • 1 jalapeño seeded and minced (3 tablespoons)
  • 2 scallions trimmed and roughly chopped (¼ cup)
  • 1 small bunch cilantro roughly chopped (⅓ cup)
  • 6 sprigs fresh oregano leaves roughly chopped (2 tbsp.)
  • .5 cup Patrón Silver
  • .25 cup Worcestershire sauce
  • .25 cup orange juice
  • .25 cup lime juice
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
  • 1 bone-in dry-aged rib steak, 1.5 to 1.75 pounds and about 1.5 inches thick
  • kosher salt
  • freshly ground black pepper

Instructions
 

  • In a large non-reactive bowl, combine minced garlic, jalapeño, chopped scallions, cilantro, oregano, Patrón Silver, Worcestershire sauce, orange juice, lime juice, orange zest, and lime zest. Whisk well to thoroughly combine.
  • Season the bone-in rib steak generously with kosher salt and freshly ground black pepper on all sides.
  • Place the seasoned steak into the prepared marinade, ensuring it is fully coated. Cover and refrigerate for 2 to 4 hours. Do not marinate longer than 4 hours.
  • Remove the steak from the refrigerator 30-60 minutes before cooking to bring it closer to room temperature, ensuring even cooking.
  • Remove the steak from the marinade, discarding any excess. Pat the steak thoroughly dry with paper towels to ensure a good sear.
  • Preheat your grill to high heat (450-500°F) or a heavy-bottomed cast-iron skillet over high heat until smoking lightly.
  • Place the steak on the hot grill or skillet. Sear for 3-5 minutes per side for a medium-rare doneness, flipping once, until a deep brown crust forms.
  • Once cooked to your preference, transfer the steak to a cutting board.
  • Tent the steak loosely with aluminum foil and allow it to rest for 10-15 minutes. This step allows juices to redistribute.
  • Slice the rested steak against the grain and serve immediately.

Notes

Marinade Depth: Tequila acts as a tenderizer and infuses a unique, aromatic depth. Ensure all ingredients are well combined. For a tender cut like ribeye, avoid over-marinating (2-4 hours is often sufficient) to prevent a mushy texture.Steak Prep: Bring the steak to room temperature for at least 30-60 minutes before cooking for even doneness. Pat the steak thoroughly dry before seasoning and cooking to achieve a superior crust.Cooking: A high heat sear (whether on a grill or in a cast-iron skillet) is crucial for a beautiful crust. Don't overcrowd the pan if using a skillet.Resting: Always rest the cooked steak for at least 10-15 minutes tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful outcome.