Jesse's whiskey steak; recipe questions

Cook's Country TV show recently had a piece on whiskey steak. Their group is usually not big on marinating a good steak, but they said they made an exception after a visit to Jesse's Restaurant in Magnolia Springs, AL.

I've eaten at Jesse's, and it was great, but I have not tried the whiskey steak.

I jotted down the marinade that Cooks came up with (they don't claim it is a copy of Jesse's) and then searched for recipes/descriptions that are attributed to Jesse's.

For those who have had the real deal, take a look at these and tell us how close they sound.

The big difference looks to be Cooks using Worcestershire and the others pointing to soy sauce.

Cook’s Country

1 cup whiskey
1 cup Worcestershire
1 shallot diced
2 cloves garlic, minced
2 teaspoons Kosher salt
2 teaspoons black pepper

Marinate 4 - 24 hours

Pat dry. Brush with oil, salt

Preheat grill on high, reduce to medium high.

Grill 6 -8 minutes per side to 125 degrees. Rotate part way through if you want crosshatches

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Recipe adapted from the book Alabama's Historic Restaurants and Their Recipes, by Gay N. Martin.)

Marinade
(for four steaks)

1/2 cup of soy sauce
1 cup of brown sugar
1/2 cup of Jack Daniel’s Whiskey
1/4 cup of chopped garlic
1/2 cup of peeled ginger root, sliced 1/4 inch thick

Marinate the steaks for 1-3 hours.

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Alabama Travel

Jesse’s Whiskey Steak — a 16-ounce rib-eye — starts with a soak in Jack Daniel’s, Cajun seasonings, ginger and soy sauce for 24 hours before touching the grill.