Recipe courtesy of Steven Raichlen

Bloody Mary Steaks

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  • Total: 1 hr 25 min
  • Prep: 1 hr 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Eight 3- to 4-ounce or four 6- to 8-ounce filet mignons

For the marinade:

2 cups tomato juice or V-8 juice

1/4 cup vodka (preferably Absolut Pepar vodka) or gin

2 tablespoons fresh lime juice

4 teaspoons Worcestershire sauce, or to taste

1 tablespoon freshly grated horseradish or prepared white horseradish

1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka)

1/2 teaspoon celery salt

1/2 teaspoon black pepper


  1. Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating.
  2. Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.