Brown Sugar Bourbon Steak
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Are you soaking up summer grilling season as much as I am? There’s just something magical about stepping outside, firing up the grill, and letting dinner cook while the sun sets and the kids play in the yard. When the weather’s warm and the days are long, grilling becomes less of a chore and more of a celebration—and recipes like this Brown Sugar Bourbon Steak make it even better.
Today, I’m sharing one of my favorite go-to marinades for beef steaks. It’s incredibly simple—just four ingredients plus water—but don’t let that fool you. This blend packs a punch of sweet, smoky, and tangy flavor that transforms everyday steaks into something truly special. (And just for the record, I never count salt, pepper, or water as “real” ingredients!)
The best part? You can mix up the marinade in the morning, pop the steaks in the fridge, and let them soak up all that goodness while you go about your day. Then, when dinnertime rolls around, all that’s left to do is heat up the grill and cook them to perfection. It’s easy, flavorful, and totally summer-approved.
Ingredients for Brown Sugar Bourbon Steak
- MCCORMICK GRILL MATES BROWN SUGAR BOURBON SEASONING OR MARINADE
- CANOLA OIL
- WHITE VINEGAR
- WATER
- BEEF STEAKS (I USE SIRLOIN STEAK)
Instructions for Brown Sugar Bourbon Steak
Make the Marinade – In a medium bowl, whisk together your seasoning, oil, vinegar, and water until well combined. This simple blend adds depth without overpowering the natural flavor of the beef.
Marinate the Steaks – Place your steaks in a gallon-sized zip-top bag and pour the marinade over them. Seal the bag tightly, then gently massage to coat the steaks evenly. Refrigerate for 4 to 8 hours, flipping the bag occasionally to ensure every inch of meat gets infused with flavor.
Grill to Perfection – Preheat your grill to medium-high heat. Remove the steaks from the marinade and let any excess drip off. Grill to your preferred doneness—about 4–6 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for best results:
- Medium-rare: 130–135°F
- Medium: 135–145°F
- Medium-well: 145–155°F
Rest & Serve – Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing. This helps lock in the juices and keeps every bite tender.
Frequently Asked Questions
What type of steak works best for this marinade?
This marinade pairs beautifully with flank, sirloin, ribeye, New York strip, or even tri-tip. Just adjust grilling time based on thickness and fat content.
How long should I marinate the steaks?
Anywhere from 4 to 8 hours works well. Longer marinating times help tenderize and deepen flavor, but even a few hours will make a noticeable difference.
Can I marinate the steak overnight?
Yes, but keep it under 24 hours to avoid breaking down the texture too much—especially with acidic ingredients like vinegar.
Should I oil the grill grates? Yes! Lightly oiling the grates helps prevent sticking and gives you those beautiful grill marks.
Can I grill the steak indoors?
Absolutely. A grill pan or cast iron skillet over medium-high heat works well. You can also broil in the oven—just flip halfway through.
How long should the steak rest after grilling?
Let it rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps the steak tender.
FOR MORE RECIPES LIKE THIS, TRY:
Brown Sugar Bourbon Steak
Real Mom Kitchen
Ingredients
- 3 Tbsp McCormick Grill Mates Brown Sugar Bourbon Seasoning or a 1.25 oz pkg. McCormick Grill Mates Brown Sugar Bourbon Marinade
- ¼ cup canola oil
- 2 Tbsp white vinegar
- 2 Tbsp water
- 2 lbs. beef steak I used sirloin
Instructions
- In a bowl, whisk together the seasoning, oil, vinegar, and water to create marinade.
- Place steak in a gallon sized zip loc bag. Pour in marinade. Seal and place in fridge for 4-8 hours.
- Grill steaks as desired.
Nutrition
Recipe adapted from McCormick.
