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Garlic Balsamic Brown Sugar Steaks

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  • OGWLAdmin Starlett
  • Serves: 2
  • Complexity: easy
Garlic Balsamic Brown Sugar Steaks

So along with dark brown sugar, I knew that I definitely wanted a bit of a tang to balance the sweetness, and balsamic vinegar is my go-to vinegar for steak and beef! It’s rich-tasting, aged, and it’s just plain wonderful! And of course, pairs VERY well with sugar and molasses!

The rest was just simply butter and oil to sauté a little fresh-minced garlic in, salt and pepper, the always beef-friendly, steak-loving worcestershire sauce, and just a little bit of heat in the back created by a few dashes and pinches of sriracha, Slap Ya Mama cajun seasoning and cayenne!

Nothing over-the-top really, but wow!! What a nice flavor it created!! It really complimented the steaks beautifully! I was a VERY happy girl, especially since I wasn’t sure how much dark brown sugar a marinade could take without turning into a bitter, charred, burned and inedible mess on the grill!


  • 2 Tbl. butter
  • 1 Tbl. salad oil such as canola
  • 2 cloves garlic, finely minced
  • ⅔ cup dark brown sugar, packed
  • ⅓ cup aged balsamic vinegar (*aged will be sweeter)
  • 2 Tbl. worcestershire sauce
  • 1 tsp. coarse ground black pepper
  • ½ tsp. kosher salt
  • ½ tsp. sriracha sauce
  • ⅛ tsp. cajun seasoning such as Slap Ya Mama
  • ⅛ tsp. cayenne
  • two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)
  • Step by Step Directions

    1. In small sauté pan, melt butter and oil over medium heat.

    2. Add garlic and sauté 1 minute.

    3. Remove pan from heat, add rest of ingredients and stir until brown sugar has melted.

    4. Let cool completely.

    5. Pour into a ziplock baggie.

    6. Close baggie and chill.

    7. Add steaks and squish around so that the marinade sauce is coating both well on both sides.

    8. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked.

    9. Turn bag now and then to evenly marinate steaks.

    10. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 - 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So watch carefully).

    11. Let rest at least 5 minutes before cutting to let the juices settle.

    12. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy

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