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  • 1 lb. steak (Kansas City Boneless¬†Ribeye Steak¬†or Kansas City Strip Steaks)
  • 4 tbsp. olive oil
  • 1 cup Worchestershire Sauce
  • 1/4 cup balsamic vinegar
  • 1 cup cider or apple juice
  • 4 tbsp. molasses
  • 3 tbsp. lemon juice
  • 1 sprig fresh basil
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. dried tarragon (or 4 tbsp. fresh tarragon)
  • 3 tbsp. crushed garlic
  • 1 small onion, thinly sliced
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Whisk together the olive oil, Worchestershire Sauce, vinegar, apple juice, molasses, and lemon juice. Crush basil slightly with your hands, then add to the apple juice mixture. Stir in salt, pepper, tarragon, garlic, and onion. Pour mixture into a food storage bag that has been placed in a shallow pan (in case of leaks). Add steaks and seal bag. Refrigerate for at least 3 hours, turning bag occasionally. Remove steaks from brine and pat dry. Grill, boil, or saute as desired.