I had the most amazing steaks at Lamberts in Austin and this is my attempt to replicate it. I marinated the steaks in bourbon and brown sugar then broke out the blow torch to caramelize the mustard and sugar on the finished steak – a sort of steak with a creme brûlée crust – yummy!!!
Marinade:
3/4 c bourbon
3/4 c brown sugar
1 TBSP of mustard powder
1 TBSP garlic powder
Salt and pepper
1 lb steak
Crust:
2 TBDP Dijon
2 TBSP brown or maple sugar
Combine marinade ingredients, add steaks and marinade in a ziplock bag for 4 hours in fridge.
Remove from marinade and let rest for 30 minutes.
Grill on high 2-3 minutes per side for 1/2 inch steak and 2-4 minutes for 1 inch steals.
Rest 2 – 3 minutes.
Spread mustard over steak, sprinkle with sugar and carmalize with a blow torch. Flip and repeat.
Serves 4.
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