I was making some bourbon steak tips the other day, and I made my own simple marinade with bourbon, soy sauce, salt pepper, sugar. The steak tips came out pretty well in terms of texture, but the alcohol taste was way too strong, and definitely didn't burn off during my pan searing. Would it make sense for me to flame the bourbon before using it in the marinade? Would it defeat the purpose of using a liquor in the marinade, or am I looking for the aroma of the bourbon itself anyways? I know another more obvious solution is to use less bourbon, but I'm still curious about the flaming. Thanks!