Mark’s first love may be barbecue, but he also enjoys a challenge. Determined to develop the perfect steak recipe, Mark watched hours of the Food Network, questioned friends about their techniques, and stayed up late practicing and taste-testing until he got it right.
1. Start with a 14-16 oz. cut of ribeye. Trim the steak to remove unwanted heavy fat.
2. Combine Himalayan salt, garlic powder, and pepper, and sprinkle a nice coverage on both sides of the steak. Allow to sit for 30 minutes. While it’s sitting, make a bourbon marinade: 1 cup olive oil, 1/2 cup soy sauce, 1/4 cup Jack Daniel’s whiskey, 1/4 cup brown sugar, 4 Tbsp. Worcestershire sauce, and mustard, minced garlic, and thyme to taste.
3. Add the steak to the marinade, and then refrigerate for a minimum of 45 minutes. Take the steak out of the fridge and let sit at room temperature 20-30 minutes before grilling. Prepare your grill using natural hardwood lump coal, hickory wood chips, and grill grates. Heat the grill to 500-650°.
4. Once the grill is ready, lightly season both sides of the steak with Montreal seasoning. Place the steak on the grill grates at an angle, cooking it for 90 seconds before rotating and cooking for another 90 seconds. Flip the steak and again place at an angle, cooking for 90 seconds. Rotate again, and spoon melted butter over the top to keep it moist during the last rotation. Once the meat has reached an internal temperature of 130-145°, remove and let it rest for 10 minutes. Sprinkle with parsley and serve with a side of horseradish sauce.