Bloody Mary Steak Marinade and Glaze


Before you go and get all excited; sad to say, there is absolutely no vodka called for in this recipe.

But, that’s ok, that just means there’s more 01bMarinadeIngbzLOfor you to enjoy while you’re putting this vodka free, but wickedly tasty steak marinade and glaze together for dinner.



You’re gonna want to be making this.


01cMarinadebzLOFirst, let us thank the very nice folk at Lea & Perrins Worcestershire Sauce who provided me with the basis for this recipe. I, of course, made a few additions and substitutions, but that is the way Bloody Mary’s are, everyone has their own take on them.


Except for me. Full disclosure: I cannot stand Bloody Mary’s; the tomato juice is too thick and it feels like I’m stuffing a towel down my throat. That said, I love all the component pieces, so, as long as I am not expected to slurp one down in a tall glass over ice, I am good to go with turning this classic cocktail into a very fine steak thing-y.

•1/2 cup Worcestershire sauce
•1/2 cup crushed tomatoes
•1 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce, or your favorite hot sauce
•1 tsp horseradish
•1/2 tsp black pepper
•1/2 tsp celery salt
•1/2 tsp Aleppo pepper
•1/2 tsp Cajun Seasoning, or your favorite steak seasoning, to taste

•2 to 4 steaks, your choice
•5 tbsp unsalted butter
•3 or 4 ribs of celery, diced
•1 sweet onion, diced
•Chopped grape or cherry tomatoes
•Freshly chopped parsley

BloddyMarySteaksbzLOCrush the tomatoes in a bowl (I used grape tomatoes), than add the remaining marinade ingredients and stir together until nicely blended.

Pour over the steaks in a gallon sized zipper bag and seal. Flip the bag a couple of times to distribute the marinade evenly among the steaks, then place on a rimmed plate or platter (to catch any drippage), and stash in the fridge for at least 30 minutes, but for up to a couple of hours, giving the steaks a flip and squeeze when you think to.

About an 45 minutes before you plan to cook the steaks, bring them out of the fridge and 02eSteaksRestbzLOallow to come up to room temperature in the bag on the counter.

Note: this method calls for cooking the steaks in butter on the stove top. If you would prefer to grill them instead, by all means, but reserve a bit of the marinade to cook with the onion and celery.

Melt three tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. 03bOnionsbzLOReduce the heat to medium  and continue cooking, brushing the steaks with some of the marinade, and turning the steaks every two minutes, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.

Remove the steaks from the pan and place on a warm platter to rest. Over medium heat, deglaze the pan with the remaining butter, then add the diced celery, chopped tomatoes, and onion, tossing to coat well. 04aSteakPlatterbzLOCook until the onion is tender, about eight minutes, then stir in a bit of the reserved marinade, reduce the heat to low, and cook, stirring, until the sauce thickens.

Serve the sauce over the steaks and sprinkle with freshly chopped parsley.

We enjoyed ours with a very nice red wine and some pasta salad a friend had brought to a gathering earlier in the weekend.

And we really did not miss the vodka.

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