Yield: 2 servings





2 8 ounce 1 1/2” thick New York strip steaks

1 teaspoon grapeseed oil



4 teaspoons whisky

1/2 cup ketchup

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

2 teaspoons grapeseed oil

2 teaspoons grated garlic

1 teaspoon raw honey





Place the marinade ingredients in a flat casserole dish large enough to hold the two steaks.


Whisk marinade ingredients to combine.


Poke the steaks with a sharp tined fork in numerous places, on both sides.


Add steaks to marinade.


Turn steaks over so that top and bottom are covered with marinade.


Cover and place in icebox. Allow to marinate for 24 hours, turning the steaks over after 12 hours.


Remove steaks from icebox 45 minutes before cooking to allow the steaks to come to room temperature.


Remove steaks from marinade and discard excess marinade.


Place steaks on a rack for 45 minutes to all any excess marinade to drip off and for the steaks to come to room temperature. A thin layer of the marinade on the steak will result in a caramelized crust on the steak.


Preheat oven to 350°F.


Heat a cast iron skillet, large enough to the two steaks, over high heat.


Add oil and swirl pan to distribute oil evenly across the bottom of the skillet.


Steaks should be prepared to the individual’s desired degree of doneness. Prepare the steaks that will be cooked to medium or well done first.


Add steaks to skillet using a tong. Do not puncture steaks.


Sear steaks for 2-3 minutes on every edge or until all edges are crusty brown.


Turn steaks on their side. Sear each side for approximately 3 minutes (turning (with a tong) the steaks over every minute) or until the sides are crusty brown.


Test internal temperature of steaks (115° F. for rare, 125 ° F. for medium-rare, or 135° F. for medium).


Place in oven, if necessary, to bring the steaks to desired temperature.


Remove steaks from skillet and place on serving platter. Tent with foil for 10 minutes. Temperatures should reach 125°-135° F. for rare to medium-rare and 145°F for medium.


Plate steaks.


Garnish with coarsely ground pepper.


Serve with jalapeno pepper preserves.