Taverner’s Honey Whisky Mead Steak Marinade with Carob Syrup
Prep: 5 min
Resting: 5 min
Cook: 7 min
- ½ cup Olive Oil
- 2 tsp Soy Sauce
- 2 tsp Honey Whisky Mead
- 3 Cloves Garlic
- 1 tsp. Ground Black Pepper
- 1 tsp Worcestershire Sauce
- 1 tsp. Balsamic Vinegar
- 2 Steaks
- 1 tsp Australian Carob Co Syrup
Step 1: Combine all the ingredients (olive oil, soy sauce, honey whisky mead, garlic, black pepper, Worcestershire Sauce, and Balsamic Vinegar) in a bowl and stir well. After that pour it into a gallon storage bag, along with two steaks.
Step 2: Let marinate in the refrigerator for at least 1 hour, or up to overnight
Step 3: Preheat a cast iron grill skillet and light olive oil the grate. Place the steaks on the grill skillet and discard the marinade. Cook on each side until the steaks flakes easily with a fork. Cook for 2 ½ min for medium rare (depending on the meat size and thickness)
Step 4: Transfer the steaks to a plate and create a tent with aluminium foil to retain a bit of the heat and let it sit for the appropriate amount of time.
Step 5: Making sauce. Heat the pan, add in extra 3tsp honey whisky mead and the remaining of the marinade sauce plus 1 tsp of carob syrup. Lastly, stir well and off the fire. Ready to serve.