Serves: 4
Total Calories: 196

FOR THE MARINADE:
1 cup aged bourbon whiskey
1/3 cup whole grained mustard
1/4 cup light brown sugar
2 tablespoons minced shallots
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco hot pepper sauce

4 (Boston Butt) pork steaks, about 1 1/4" thick, trimmed of fat

FOR THE RUB:
1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 teaspoon paprika

extra-virgin olive oil

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Remove the steaks from the bag and discard the marinade. Pat the steaks with paper towels to remove excess marinade. Coat both sides of the steaks with the rub. Lightly brush or spray the steaks with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the steaks over Direct High heat until the juices run clear and the internal temperature reaches 160°F, 12 to 14 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before serving.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 196
Calories from Fat: 0

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