Jack Sirloin Steak Recipe
For the past thirty years the folks at Jack Daniels have hosted the most prestigious invitational bbq competition in the World. Top teams from all over the globe come together to compete in “the Holler” just below the distillery in Lynchburg TN. The event is special for cooks and spectators. It needs to be on your must travel list if you’re a fan of good whiskey and Bbq. At “the Jack” teams find brilliant ways to incorporate Jack Daniels into their winning recipes. Not only is whisky great for sipping; you can use it as an ingredient for cooking to capture its’ wonderful flavors. In this recipe I use Jack Daniels to create a glaze for a sirloin steak.
First, the steak is marinated for several hours (you could go overnight with the marinade but it needs at least 4 hours).
Jack Daniels Marinade Recipe:
- 1/2 cup Pineapple Juice
- 2 TBS Soy Sauce
- 2 TBS Worcestershire
- 1 TBS Wine Vinegar
- 1 TBS Brown Sugar
- 2 Cloves Garlic minced
- 1 TBS Fresh Ginger
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
For this cook I used my PK Grill 360 – but you can use any direct grill for cooking this steak. I did use my Grill Grates on top of my grate – because it helps to regulate the heat evenly and gives those awesome grill marks.
The total cook time on this Sirloin Steak was 12 minutes. I went 6 minutes each side – with a twist halfway through to get those cross-hatch marks.
In the last 2-3 minutes I glazed this Sirloin Steak with my Jack Daniels glaze… and man this stuff is good! It goes great to give sirloin steaks that extra flavor on top.
Jack Glaze Recipe:
- 1/4 cup Brown Sugar
- 1/4 cup Pineapple Preserves
- 1/4 cup Killer Hogs Vinegar Sauce
- 2oz Jack Daniels Whiskey
- 2oz Pineapple Juice
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Sesame Seeds
The results speak for themselves – this is a mouth-watering Sirloin Steak and you’ll be soaking up every bit of deliciousness.
This steak is the perfect dinner for two. Serve it up with loaded baked potatoes and save a little Jack over ice for relaxing afterwards.
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Jack Sirloin Steak Recipe
Ingredients
- 18oz Sirloin Steak
- 12oz Jack Daniels Marinade*
- 1 Tablespoon Corse Kosher Salt
- 8oz Jack Daniels glaze*
Jack Daniels Marinade Recipe:
- 1/2 cup Pineapple Juice
- 2 TBS Soy Sauce
- 2 TBS Worcestershire
- 1 TBS Wine Vinegar
- 1 TBS Brown Sugar
- 2 Cloves Garlic minced
- 1 TBS Fresh Ginger
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Jack Glaze Recipe
- 1/4 cup Brown Sugar
- 1/4 cup Pineapple Preserves
- 1/4 cup Killer Hogs Vinegar Sauce
- 2oz Jack Daniels Whiskey
- 2oz Pineapple Juice
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Sesame Seeds
Instructions
- Combine marinade ingredients in a small bowl and whisk. Place sirloin in a gallon size ziplock bag and pour marinade over steak. Squeeze out as much air as possible and seal bag.
- Marinate steak for 3-4 hrs in refrigerator.
- Remove steak from marinade and drain excess liquid. Season both sides with Kosher Salt and rest at room temp for 20-30 minutes
- Prepare charcoal grill for direct cooking at 550 degrees.
- Lightly oil cooking grate and Place steak on grill. Cook for 6 minutes (twist steak half way for grill marks)
- Flip the sirloin and repeat the process. Brush the top of the steak with warm Jack Glaze* 2 minutes before removing from grill.
- 7. Rest the steak for 5-7 minutes before slicing to serve.
Have a Question About This Recipe?
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Malcom, in other recipes where you use pineapple, you’ve mentioned that orange was a suitable substitute for someone with a pineapple allergy. Same here I’m assuming?
We used the marinade on a sirloin for tonight’s dinner and it was fantadtic! We kind of forgot about the glaze part, but stool super tastey!
We used the marinade on a sirloin for tonight’s dinner and it was fantastic! We kind of forgot about the glaze part, but stool super tastey!
Stumbled upon this recipe, decided to give it a try, and it came out perfect. Used a Weber with grill grates to get those nice marks and the steak was awesome even without the dipping sauce, but the sauce takes it over the top!
Is there a substitute for vinegar sauce ?
You can use any sauce you like – it’s all about making the recipe your own
Hey Malcom, how would I go about doing your recipes for a gas grill? I always end up having tough steaks. I usually eat mine medium-well. And what’s your thoughts on the best gas grill? I have a Char Broil Tru-Infrared right now. Any tips would be great thanks!
If you take a steak to medium-well, it’s going to be tough. Napoleon makes a great gas grill. you can find a detailed list of PROS and CONS at AmazingRibs.com – they have a searchable database that contains detailed reviews for over 500 cookers. https://amazingribs.com/ratings-reviews/grill-and-smoker-reviews
I am a brand newbie to grilling. I have a Traeger Smoker. What would be the best recipe to jump into that would be successful and push me forward? Thanks
You could try chicken. https://howtobbqright.com/2019/10/10/monterey-chicken/
https://howtobbqright.com/2019/08/30/spicy-chicken-sliders/
And we have a rib recipe where we used the Traeger – https://howtobbqright.com/2018/10/12/competition_rib_recipe/
After opening your kill hog vinegar sauce to make the glaze for the Jack Sirloin does it need to be refrigerate the unused portion or can it be put in my BBQ cabinet
We keep it in the fridge so it stays fresher longer – but it is as shelf stable as any ketchup
Made this about 2 months ago. Followed step by step however couldn’t get pineapple preserves so used a hot pepper preserves for my own twist. Made this for my younger brothers and I. It was different and I did like it however I’m not a fan of sweet on beef. They loved it and said it was the best I ever made. I did this recipe again but with Pork and it was OUTSTANDING. Big fan of your videos and recipes and have made a few so far and loved each one
love how you take my recipe – but then make the changes you want and made it your own. That is what it’s all about!
just wow