Grilled Bourbon Molasses Marinated Steak Recipe

This recipe could easily be called an Old Fashioned steak — the bourbon and molasses marinade recalls the flavors of that classic cocktail. If you enjoy bold, slightly sweet, smoky flavors, this steak is built for MBF night: meat, bourbon, and fire. The marinade works especially well on leaner steaks, adding richness and helping build a caramelized crust on a hot grill.

Use any of the following cuts: strip steak (New York strip), top sirloin, or flank steak. All will benefit from the marinade, which penetrates and enhances steaks with lower fat content. The sugars in the molasses and orange slices help create superb char and flavor when caramelized over high heat.

Using Bitters for Cooking

Bitters are common in cocktails but underused in cooking. Adding Angostura bitters to a sweet marinade creates balance and depth: they introduce a subtle spice and aromatic complexity that offsets the molasses and complements the bourbon’s smoky oak notes. Using bitters in a sweeter marinade is a simple trick that elevates the overall flavor profile.

How To Cook a Marinated Steak

There are a few important technique points to follow. First, after marinating, blot the steaks dry with paper towels. Excess liquid on the surface will steam when exposed to high heat and prevent a proper sear. For steaks about an inch thick, skip the reverse sear and cook directly over very hot heat.

Cook the steaks over direct heat, flipping frequently — about every 20 seconds early on — to develop an even crust without overcooking the interior. After the first few flips, once a crust begins to form, baste with the reserved room-temperature marinade before each subsequent flip. The sugars and tamari in the marinade will caramelize and contribute to a sweet, savory, smoky crust.

What To Serve With Steak

This steak pairs beautifully with creamy polenta, classic garlic mashed potatoes, or simply grilled vegetables such as baby bok choy. Polenta lends a gentle creaminess that complements the robust, caramelized steak; mashed potatoes soak up the juices, and grilled greens add a fresh balance.

Bourbon Molasses Marinated Steak Recipe

Serves: 2  |  Prep Time: 4 hours  |  Cook Time: 15 minutes

Ingredients
2 New York strip steaks (about 1 inch thick)
2 tsp microgreens or parsley (optional for garnish)
Salt and pepper to taste (optional)

For the marinade:
1/2 cup bourbon
1/2 cup grapeseed oil
1/2 cup molasses
1 tbsp tamari (or soy sauce if preferred)
2 tsp Angostura bitters
4 orange slices
1 tbsp fresh ginger, minced
1 tbsp fresh garlic, minced

How To Grill a Marinated Steak

Step 1: In a small bowl, whisk together the bourbon, grapeseed oil, molasses, tamari, bitters, ginger, and garlic. Do not add the orange slices to this reserved portion. Set aside 1/3 cup of the marinade and leave it at room temperature for basting later.

Step 2: Place the steaks in a zip-top bag or nonreactive container and pour the remaining marinade over them. Add the orange slices to the bag. Remove excess air if using a bag and set it on a plate to catch any leaks. Refrigerate for at least 4 hours or overnight for best flavor.

Step 3: Remove the steaks from the marinade and discard the marinade that was in contact with the raw meat. Pat the steaks dry with paper towels — they should have a deep brown color from the molasses. Allow the steaks to come to room temperature for about an hour while you prepare the grill. Preheat a gas grill for at least 15 minutes on high; for charcoal, pile the coals high and position them close to the grate to achieve maximum direct heat.

Step 4: Place the steaks over direct heat. Flip them frequently — about every 20 seconds — to create an even crust without burning. After about 3–4 minutes of grilling, begin checking the internal temperature with a reliable quick-read thermometer. When the internal temperature reaches roughly 100°F (38°C), begin basting the steaks with the reserved room-temperature marinade before each flip. Use a long-handled, heat-resistant basting brush to protect your hands from the heat.

Step 5: When the steaks reach an internal temperature of about 120°F (49°C), remove them from the grill and tent loosely with aluminum foil. Let them rest for 5–6 minutes. The intense direct heat creates carry-over cooking, which will raise the temperature a few degrees during resting, bringing the steak to a medium-rare range of approximately 127°F (53°C).

Step 6: Slice the steaks against the grain, garnish with microgreens or parsley if desired, and serve. Taste before adding additional salt; the tamari contributes savory saltiness, so seasoning lightly is recommended.

Notes and Tips

• Reserve and heat the marinade separately if you plan to use it as a sauce; never reuse marinade that has been in contact with raw meat without bringing it to a rolling boil for safety.
• Patting the steaks dry before grilling is essential for achieving a deep sear. Moisture prevents proper caramelization.
• Frequent flipping encourages even cooking and helps prevent burning when cooking with a sugar-rich marinade.
• If using a thicker cut, consider the reverse sear method: cook indirectly first, then finish over high heat for a crust.