Jägermeister Grilled Steak

This recipe  comes to us courtesy of Jägermeister and Chef Chris Santos. Want to create your own Jägermeister BBQ recipe for the chance to win an expertly butchered whole hog, half cow or flock of fowl delivered in a Jägermeister freezer, as well as a trip to NYC to taste through the best BBQ of NYC. To enter, visit the “Chris Santos Jäger BBQ” on the Jägermeister Facebook page. For more information, please visit: https://www.facebook.com/JagerUSA/app_336337369826914.

Ribeye Steak

Jägermeister Grilled Steak


  • 2 lbs. boneless ribeye steaks


  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 cup mustard
  • 1 cup roasted garlic
  • 1 cup Jägermeister
  • 2 tbsp. ground black pepper
  • 1 1/4 cup blended oil (store bought)

Jägermeister Butter

  • 1 lb. softened butter
  • 1/2 cup roasted garlic
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Jägermeister
  • 2 tbsp. black pepper

Mix together and hold at room temperature to brush onto steaks on the grill.


Jägermeister Glaze

  • 1 cup balsamic vinegar
  • 1 cup Jägermeister


  1. For the marinade: In a food processor, combine all of the marinade ingredients. Slowly add the oil until the marinade is emulsified. Marinate your Ribeye steaks for up to 24 hours.
  2. For the glaze: Combine the balsamic vinegar and Jägermeister in a sauce pot. Simmer on low heat until the mixture is reduce by 3/4 (1/2 cup of glaze should be remaining).
  3. Heat grill to medium/high, grill your steaks on both sides, brushing often with softened Jägermeister butter, 4–5 minutes total on each side until cooked to desired temperature.
  4. When the steaks are cooked, allow them to cool. When cooled, slice the steaks against the grain for serving. There should be about 8 oz. per serving. Drizzle both Jägermeister butter and Jägermeister glaze over the steaks and sprinkle with coarse sea salt.

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