Bourbon and soy and peppers, oh my!

I found some very inexpensive pork butt steaks at the store the other day, but wasn't sure what to do with them. Being pork butt, I knew the best cooking method for that cut was long and slow, but these were thin. So, marinade. But the bottle of vin ordinaire was nowhere to be found.

However, the little brown jug was at hand, so in went a cup of Virginia bourbon, along with 1/2 cup of soy sauce and a teaspoon of habanero hot sauce. I let them marinade for four hours, then seared them on the grill briefly before popping them into a 350-degree oven for about 40 minutes.

Mmm, mmm, mmm. The bite of the bourbon was intensified by the saltiness of the soy and the habanero added spice and just a hint of heat. The meat was tender and moist.

Since it's a fatty cut of meat, be sure to pat off the excess with paper towels before serving. Grilled corn on the cob and a salad with fresh peaches made an excellent grouping.