The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: May 16, 2012
MOZ, YOU WERE RIGHT ON THE MONEY WITH YOUR 5-STAR SELF RATING! MY FAMILY LOVED THIS AND I WILL DEFINITELY MAKE IT AGAIN AND AGAIN. MY TWEAKS: I USED A KENTUCKY SMALL BATCH WHISKEY, BUFFALO TRACE ( MY HUSBAND'S FAVE). I INCREASED THE WHISKEY TO 3 OZ B/C MY RAISINS WERE VERY DRIED OUT AND NEEDED THE EXTRA MOISTURE. I USED DARK BROWN SUGAR B/C THAT'S ALL I HAD. I COOKED THE STEAKS FOR 4 MINUTES ON EACH SIDE FOR MEDIUM RARE, AND DEGLAZED THE PAN WITH SOME CHARDONNAY WINE TO MAKE IT EASIER TO POUR OVER THE STEAK. I SERVED IT WITH SAUTEED MUSHROOMS AND THE RAISINS TO RAVE REVIEWS!
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Feb. 14, 2012
This was my first recipe and I didn't know allrecipes would fill in anything one left ambigious, so to clarify I would say that 140 degrees is for quite well done, and that most people will prefer the meat less well cooked (I certainly do). Sorry for rating my own recipe!
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Cooking Level: Beginning

Home Town: Grand Forks, British Columbia, Canada
Living In: Princeton, New Jersey, USA

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