Spray this on steaks while they are grilling and enjoy the compliments when you put them on the table. Great on any type of beef steak.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a new spray bottle, combine the vermouth, brandy, liquid smoke, Kitchen Bouquet, Worcestershire sauce, steak seasoning, seasoned salt, and pepper. Secure the lid and shake to blend. Spray onto steaks as they are grilling.

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Nutrition Facts

29.9 calories; 0 g protein; 2.8 g carbohydrates; 0 mg cholesterol; 161.7 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2007
I doubled this recipe as we were having company over for steak & the sauce as a spray just wasn't that wonderful but since I had made so much of it I kept it in the frig. A week later I wanted to slow cook a 5-6 pound trimmed brisket & wanted marinade for it. I thought I'd try this as it really had time for the flavors to blend & it had a great aroma when I re-opened it. I placed the brisket in a baking pan made small stabs deeply (against the grain) in the meat & inserted halved garlic cloves in the slits. I did add more Worchestershire to the already prepared sauce as we like the spiciness poured this over the brisket & covered the top with freshly grd pepper. I foiled the top of the pan tightly & placed it in the frig overnight. The next day I took the pan from the frig awhile to remove the chill cooked the brisket in a 300 F oven for 2 1/2 hours. It smelled great cooking. It tasted like it had been smoked outside! I set on the counter for about 30 minutes then sliced the brisket thinly at an angle getting little slices of garlic embedded in many slices of meat. I strained the juices from the pan & kept it warm. Everyone was spooning this on their servings! No sauce went to waste & the leftover brisket was just as awesome the next day! Will give the spray technique another try only will make it about a week ahead of the time I'm going to use it. Thanks! Read More
(6)

Most helpful critical review

Rating: 3 stars
05/23/2007
This was OK but honestly I think I prefer just a plain piece of steak with salt and pepper as seasoning. The liquid smoke gave it an interesting smoky flavor but other than that it was too overpowering for the steak. Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2007
I doubled this recipe as we were having company over for steak & the sauce as a spray just wasn't that wonderful but since I had made so much of it I kept it in the frig. A week later I wanted to slow cook a 5-6 pound trimmed brisket & wanted marinade for it. I thought I'd try this as it really had time for the flavors to blend & it had a great aroma when I re-opened it. I placed the brisket in a baking pan made small stabs deeply (against the grain) in the meat & inserted halved garlic cloves in the slits. I did add more Worchestershire to the already prepared sauce as we like the spiciness poured this over the brisket & covered the top with freshly grd pepper. I foiled the top of the pan tightly & placed it in the frig overnight. The next day I took the pan from the frig awhile to remove the chill cooked the brisket in a 300 F oven for 2 1/2 hours. It smelled great cooking. It tasted like it had been smoked outside! I set on the counter for about 30 minutes then sliced the brisket thinly at an angle getting little slices of garlic embedded in many slices of meat. I strained the juices from the pan & kept it warm. Everyone was spooning this on their servings! No sauce went to waste & the leftover brisket was just as awesome the next day! Will give the spray technique another try only will make it about a week ahead of the time I'm going to use it. Thanks! Read More
(6)
Rating: 5 stars
02/09/2007
I doubled this recipe as we were having company over for steak & the sauce as a spray just wasn't that wonderful but since I had made so much of it I kept it in the frig. A week later I wanted to slow cook a 5-6 pound trimmed brisket & wanted marinade for it. I thought I'd try this as it really had time for the flavors to blend & it had a great aroma when I re-opened it. I placed the brisket in a baking pan made small stabs deeply (against the grain) in the meat & inserted halved garlic cloves in the slits. I did add more Worchestershire to the already prepared sauce as we like the spiciness poured this over the brisket & covered the top with freshly grd pepper. I foiled the top of the pan tightly & placed it in the frig overnight. The next day I took the pan from the frig awhile to remove the chill cooked the brisket in a 300 F oven for 2 1/2 hours. It smelled great cooking. It tasted like it had been smoked outside! I set on the counter for about 30 minutes then sliced the brisket thinly at an angle getting little slices of garlic embedded in many slices of meat. I strained the juices from the pan & kept it warm. Everyone was spooning this on their servings! No sauce went to waste & the leftover brisket was just as awesome the next day! Will give the spray technique another try only will make it about a week ahead of the time I'm going to use it. Thanks! Read More
(6)
Rating: 5 stars
06/26/2005
JUST PLAIN EXCELLENT!!!!!! Read More
(4)
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Rating: 5 stars
03/10/2007
I just love this spray and have used it often for the last 13 years now. It keeps really well in my fridge. The recipe comes from a steak resteraunt in Sitka Alaska and they are famous for their steaks. My recipe is a bit different but has 1/3 cup vermouth 1/3 cup peach/apricot brandy 1/3 cup tiakomen(spl) meat marinade and the 1/8 cup kitchen bouquet. The key is to have the steak at room temperature and let me just add this is not a marinade since it can easily overpower a steak. Also I spray some on the steak spray on the coals/grill and let the evaporation come up onto the steak. I know it is a bit expensive to make but I usually give a couple spray bottles to friends as gifts. Read More
(2)
Rating: 3 stars
05/22/2007
This was OK but honestly I think I prefer just a plain piece of steak with salt and pepper as seasoning. The liquid smoke gave it an interesting smoky flavor but other than that it was too overpowering for the steak. Read More
(1)