Grand Marnier Grilled Steak
- 2 10 ounce Angus Rib-Eye steaks, approx. 1-inch thick (size 8-12 ounces, it's not rocket science here)
- 6 oz. Grand Marnier
- ¼ cup butter
- 1 cup plus 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh ground cracked black pepper
- 2 teaspoons kosher salt
Preheat grill or broiler to medium-high.
In a small saucepan, heat Grand Marnier, Worcestershire sauce and pepper over low heat. Add butter; gently stir until butter melts. Set aside ¼ of the mixture.
Season steaks lightly with salt. Place on grill; brush with sauce frequently. Grill steaks for 6 minutes on each side; less for medium-rare or a few minutes more for medium-well. Remove steaks promptly from grill, divide reserved sauce evenly between both, sprinkle with chopped parsely and enjoy!
For Appetizer Steak Bites - grill or broil as directed. Then cut into bite sized pieces, toss with the reserved marinade, insert toothpicks and serve on a plate or a bed or sliced tomatoes.