Upgrade Your Steak with STUs Bloody Spicy Mary Marinade

Most marinades require a shopping list. Olive oil, vinegar, soy sauce, Worcestershire, garlic, salt, pepper, herbs, citrus. Half your spice rack emptied and you still hope the flavors balance out.

Stu's Bloody Mary Concentrate shortcuts all of that. Every bottle is already loaded with pickle brine, spices, horseradish, and heat in the right proportions. It is a pre-built marinade that also happens to make a great cocktail.

Two ingredients. Five minutes of prep. Flavor that tastes like you worked much harder than you did.

The Two-Ingredient Recipe

Prep time: 5 minutes + 1 hour marinating | Cook time: 8 to 10 minutes

Ingredients

• 1 steak (Kansas City strip, ribeye, sirloin, or flank)
• 2 oz Stu's Bloody Mary Concentrate (any flavor)

Directions

1. Place your steak in a shallow dish.
2. Pour 2 oz of Stu's concentrate over the steak. Spread evenly across both sides.
3. Let it rest at room temperature for one hour. The seasonings soak in while the steak relaxes before hitting the grill.
4. Grill hot and fast. A few minutes per side for medium-rare, with a seared outside and blushing center.
5. Slice against the grain and serve.

Why It Works

Stu's concentrate is not tomato-heavy like most mixes. There is no juice, just concentrated flavor built from spices, brine, and heat. That means it sticks to your steak instead of sliding off. It seasons every bite without overpowering the meat.

The acidity from the pickle brine also acts as a tenderizer, breaking down proteins on the surface for a more flavorful crust.

Flavor Variations by Concentrate

Each Stu's flavor creates a different marinade personality.

Classic Original is clean, balanced, and savory. The pickle brine and horseradish add tang without competing with the beef. This is the everyday version.

Smoked Jalapeno adds gentle heat and smoky depth. The chipotle notes complement charred edges from the grill. This is the best choice for outdoor grilling.

Jamaican Jerk brings warm allspice and scotch bonnet kick. It works especially well on flank steak sliced thin for tacos, or on skirt steak for fajitas.

Beyond Steak

The same two-ingredient approach works on other proteins.

Chicken thighs absorb the marinade well because of their higher fat content. Marinate for one to two hours, then grill or roast at 425°F.

Shrimp need less time. Fifteen minutes in the marinade, then grill on skewers or saute in a hot pan. The Jamaican Jerk flavor pairs particularly well here.

Burgers benefit from mixing a tablespoon of concentrate directly into the ground beef before forming patties. The seasoning distributes evenly and stays through cooking.

Roasted vegetables get a savory boost from a light toss in concentrate before roasting. Try it on portobello mushrooms, zucchini, or bell peppers.

More Ways to Cook with Concentrate

This marinade is just one way to use the concentrate in the kitchen. The same bottle works as a base for finishing sauce, BBQ sauce, chili, and spicy bone broth. That versatility is the advantage of the concentrate format. One bottle handles drinks, marinades, sauces, and soups.

Pair your grilled steak with a Bloody Mary made from the same bottle. Same concentrate, two completely different applications, one unforgettable meal.

Browse all cooking recipes using Stu's Concentrate for more ideas. For the full lineup of concentrates and kits, visit the shop.