1/2 cup bourbon
1/4 cup ketchup
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon hot sauce
1/2 teaspoon ground black pepper
2 rib-eye steaks, bone-in and about 1 1/4 pounds each
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl whisk together the bourbon, ketchup, olive oil, soy sauce, white wine vinegar, garlic, hot sauce and black pepper.
Place the steaks in a large resealable bag and pour the marinade over them.
Rub the marinade into the steaks a little bit to ensure they are completely coated. Place in the refrigerator for at least 2 hours, turning occasionally.
Remove steaks from the refrigerator 30 minutes before you want to cook them. Take them from marinade and set aside the marinade in a separated bowl. Let the excess drip off, and pat the steaks dry.
Preheat a large skillet to high and cook the steaks for 8 to 10 minutes, depending on your temperature preference. While you are cooking, keep adding the marinade and flipping only once.
Allow the steaks to rest for 5 minutes before serving.
ProTip: In a small bowl combine the paprika, 1/2 teaspoon of kosher salt and 1/4 teaspoon freshly ground black pepper and rub this mixture into the steaks before you cook them.