Aromatic bitters such as Angostura can be used to flavor and perk up countless cocktails, but if you're not a bartender, it can be hard to use up a whole bottle before it goes bad. Bitters aren't used in cooking as often as other drink ingredients like bourbon or even vodka, but they actually make a fantastic marinade for steak.

While there are arguments over whether or not alcohol in a marinade makes meat more tender, bitters add a special flavor that can't be made by anything else. Michael Ring, former executive chef and current ambassador for Coopers' Craft Bourbon, uses bitters in a steak marinade that resembles an Old Fashioned cocktail.

Ring uses aromatic bitters, brown sugar, orange juice, and bourbon in his meat marinade, and you can also try marinating steak with Lem-Marrakech bitters, which contain cumin, coriander, and cinnamon notes. Steak simply cooked with shallots and a splash of Angostura bitters pairs very well with a side of mushrooms.

The Angostura brand famously keeps its recipe a secret, but many postulate that gentian, cinnamon, cloves, and black licorice could be involved. Keep these flavors in mind when pairing your Angostura-marinated steak with sides or condiments, or use a brand of bitters whose ingredients might be easier to find.