Recipe

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• 2 1/2 cups water (room temperature )
• 1/3 cup bourbon whiskey
• 1/3 cup honey
• 3 tbsp kosher salt
• 1 tbsp chopped lemon zest
• 1 tsp black pepper (more to season the steaks before cooking)
• 2 tbsp coarsely chopped fresh garlic (can use more )
• 6 boneless beef steaks (about 1-inch thick )

• 1 In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
• 2 Place the steaks in a large resealable plastic bag and set in a shallow dish.
• 3 Pour the brine over the steaks then seal the bag.
• 4 Toss bag to coat the steaks in the brine.
• 5 Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
• 6 About 2 hours before cooking the steaks, remove steaks and discard the marinade.
• 7 Rinse the meat VERY well under cold water and place on a plate/s.
• 8 Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
• 9 Season the steaks with only black pepper (salt the steaks after cooking).
• 10 Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).