- 2 medium-sized steaks*
- 1/3 cup whiskey
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp oil
- 1/2 tsp garlic powder
- 1/2 tsp dried mustard
- 1/2 tsp onion powder
- Salt and pepper to taste
Pound steaks with meat tenderizer until softened. Coat on both sides liberally with salt and pepper and lay in shallow dish. Mix all other ingredients in small bowl and pour over steaks. Cover and marinate in the fridge for at least 30 minutes, preferably several hours. Cook steaks in cast iron skillet or on grill to desired doneness.
*(For larger steaks or greater quantity, double or triple marinade recipe.)
This is my homage to the famous Tennessee Whiskey Steak from the dear departed Town & Country Restaurant here in Chattanooga. The recipe is similar, but not identical. I served this with baked potatoes and salad, both with Town & Country dressings. See my recipe for their squash casserole for more information about the restaurant.
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
Whiskey steak is as American as apple pie and Michael Phelps. All of it is golden.
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