Ribeye Jim’S Steak Marinade/Grillin’ Sauce

• 1/4 cups Brown Sugar
• 1/4 cups Dijon Mustard
• 1/4 cups Soy Sauce
• 1/4 cups Tennessee Whiskey
• 2 Tablespoons Worcestershire Sauce
• 1 teaspoon Kosher Salt
• 1 Tablespoon Dry Onion Flakes
• 1 teaspoon Ground Black Pepper

1. Everything is proportional, but this recipe would be perfect for 2 good sized ribeye steaks, for example.
2. Combine all ingredients in a bowl and whisk until brown sugar is dissolved. Next, toss a couple of ribeye steaks in a freezer bag and dump the marinade in. Expel as much air as you can, seal the bag and refrigerate for a couple hours flipping them over at least once.
3. Now fire up that grill to medium heat. Once it's heated, fish the steaks out and grill as desired (anything past medium-rare is a waste of good cow, but that's just my opinion). I like to use a little of the marinade as a grilling sauce as well. So for Pete's sake, don't dispose of it after the steaks are fished out! Enjoy! Jim

brown sugar, dijon mustard, soy sauce, tennessee whiskey, worcestershire sauce, kosher salt, onion, ground black pepper

Taken from tastykitchen.com/recipes/condiments/ribeye-jime28099s-steak-marinadegrilline28099-sauce/ (may not work)