Mary's Style Steak Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 1 steak (such as ribeye or sirloin), about 450g, trimmed and patted dry
• 1 cup tomato juice
• 1/2 cup vodka
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon celery seeds
• 1 teaspoon wasabi paste (optional)
• 1 tablespoon extra-virgin olive oil

• In a large resealable plastic bag, combine the tomato juice, vodka, sea salt, black pepper, hot sauce, lemon juice, Worcestershire sauce, minced garlic, celery seeds, wasabi paste (if using), and olive oil. Seal the bag and shake well to mix the ingredients.
• Place the steak in the bag, ensuring it is fully coated with the marinade. Refrigerate for 8-24 hours to allow the flavors to penetrate.

• Remove the steak from the refrigerator. Pat it dry with paper towels to remove excess marinade.
• Let the steak sit at room temperature for about 30 minutes to allow it to come to room temperature. This ensures even cooking.

• Preheat your grill or oven broiler to high heat (about 230°C or 450°F).

• Place the steak on the grill or under the broiler. Grill or broil for about 2 minutes per side to create grill marks. Then reduce the heat to medium and continue cooking for an additional 7-9 minutes per side for medium-rare, or until the steak reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

• Remove the steak from the grill or broiler and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
• After resting, slice the steak against the grain into thin slices.

• Arrange the sliced steak on a serving plate. Garnish with additional black pepper and a squeeze of fresh lemon juice, if desired.
• Serve immediately, enjoying the tender, flavorful steak with the unique taste of the Bloody Mary marinade.