Jack & Coke Steak

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When Nate was down a couple weeks ago, I mentioned my recipe for Jack & Coke Steak...go ahead, re-read that. It's real good. I told him I would give it to him and I figured I could just put it here. That Saturday I made us a White Truffle (Marinated) Salmon and Basil Pizza...it needs a little more time in the lab before I put that one out.

Little History on the Steak...

One of my greatest food pleasures is whiskey marinated steak cooked on the campfire. You all know how much I love "My Whiskey" (Carmen, feel free to publish that video here if you still have it). Up until recently we didn't have a BBQ and I'd been doing all of my grilling on my cast iron range-top grill. Without the smokiness of the campfire, the flavor was missing a little body. Probably while I was having a Jack & Coke, I realized that it might be a good idea to add Coke to the marinade. It's been phenomenal on the cast iron and the one time I did it down at Carmen's on a grill, it was stellar. There are a few other recipes out there (that don't look as good), so I'll have to come up with a witty name.

Here Goes:

No More than 2lbs of Steak in a Gallon Freezer Bag
-We really like the Rib Eye from Costco. Historically the camping steaks have been the long strips of Tri-Tip...they do a little better wrapped in a paper towel if you're going caveman style because plastic silverware won't get the job done anyway. 2 of the Rib Eyes in one bag is perfect.

Add a liberal portion of Montreal Seasoning to the Bag
-You want the steaks to have decent coverage on both sides

Mash 4 cloves of Garlic into the bag
-2/Steak

Add a coating of E.V. Olive Oil...(is there any other kind?)
-I never measure but you could say, 2 TableSpoons/Steak.

Add Jack & Coke
-You basically want to make drink for each steak...maybe a little more Jack than you would for your drink.

Try to get as much air out of the bag as possible and refrigerate for 24 hours if you have the time available...I've done it at noon for dinner and it's been awesome still. Remove from fridge for an hour before grilling. You don't want the steaks to be too cold when they hit the grill and being out of the fridge intensifies the flavors somehow...I heard Alton Brown say it the other day.

I can't begin to give a recommendation on how to cook them...there are too many variables out there. As I said, I never measure and I never set a timer...and I also never bake. I just know. Conservatively, 4 minutes per side should satisfy most folks. The most important part of cooking any steak, burger or pork is resting the meat when you take it off the grill. At least 5 minutes, preferably closer to 10. This allows the meat to retain more of it's juices and it is continuing to cook from the inside out...I know, it's tough. Take this time to pour your beverage and build your plate to give the steak the presentation it deserves.

Good Eats