- Prep time
- 5 minutes PT5M
- Cook time
- 12 minutes PT12M
- 2 servings
We Californians are blessed with moderate weather throughout most of the year, which explains why you'll find us grilling on the patio in the middle of winter! Try serving this dish with mashed potatoes and roasted brussels sprouts from Nugget Markets' very own kitchen!
- 2, 8-10 oz. natural Angus Choice rib-eye steaks, approximately 1 inch thick
- 2 teaspoons kosher or sea salt
- 6 ounces Grand Marnier
- 10 ounces Worcestershire sauce
- 2 teaspoons cracked black pepper
- ¼ cup butter
Preheat grill or broiler to medium-high.
In a small saucepan, heat Grand Marnier, Worcestershire sauce and pepper over low heat. Add butter; gently stir until butter melts. Set aside one quarter of the mixture.
Season steaks lightly with salt. Place on grill; brush with sauce frequently. Grill steaks for 6 minutes on each side; less for medium-rare or a few minutes more for medium-well. Remove steaks promptly. Divide reserved sauce evenly between both, and sprinkle with chopped parsley.
Serve with a big, bold California Zinfandel, Cabernet Sauvignon or French Bordeaux.
Techniques used in this recipe:
- grill (I)
- grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.
- broil: a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.