Whiskey-Bound Steaks
Discover how an accidental experiment created the most potent smoky flavor with steak and whiskey as a binder. Learn this game-changing grilling technique.
Whiskey-Bound Steaks
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Category
Dinner
Cuisine
American
Author:
This recipe comes to us from Casey Bard, founder of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
Servings
3
Prep Time
5 minutes
Cook Time
15 minutes
Calories
650
Sometimes the best culinary discoveries happen by accident. That’s exactly how I stumbled upon this whiskey-steak technique during a rushed weeknight dinner when our olive oil went missing.
With wagyu ribeyes waiting, a half-empty bottle of Jim Beam staring at me from the corner, and a sharp knife in my hand, I took a chance. Why wouldn’t whiskey work as a binder?
Turns out, this steak and whiskey combination creates the most potent smoky flavor I’ve tasted off the grill.
Ingredients
To make the perfect whiskey steak, grab these ingredients:
- 2–4 wagyu ribeye steaks
- 1–2 shots Jim Beam whiskey (or your favorite whiskey)
- Your favorite steak seasoning
Directions
Here’s how to whip up some mouthwatering whiskey steaks:
Pat your steaks dry with paper towels and let them come to room temperature, about 20 minutes.
Pour whiskey directly over both sides of each steak, using it as your binder. The alcohol will help the seasonings adhere while infusing incredible flavor into the meat.
Season generously on all sides. The whiskey-steak combination needs bold seasoning to complement those rich bourbon notes.
Fire up your grill to high heat (around 450–500°F for perfect searing).
Grill your steak and whiskey creation to your desired doneness. For medium-rare, aim for an internal temperature of 130–135°F, typically four to six minutes per side depending on thickness.
Let steaks rest for five minutes before slicing with a sharp, clean knife to preserve those flavorful juices.
Recipe Note
Pro Tips for the Perfect Whiskey Steak
Want to nail this steak and whiskey technique every time? Here’s what I’ve learned:
- Choose a whiskey you’d actually drink. The flavor concentrates during cooking, so quality matters for your whiskey steak.
- Don’t oversaturate the meat. A light coating provides plenty of flavor without making the steaks soggy.
- Keep your grill grates clean. Proper grill hygiene prevents sticking and helps you achieve those perfect grill marks on your steak and whiskey masterpiece.
- Use a razor-sharp, clean knife when slicing. A dull blade will tear the meat fibers and let those bourbon-infused juices escape instead of staying where they belong.
- Save some whiskey for deglazing your cast iron if you’re cooking indoors. It makes an incredible pan sauce.
This whiskey-steak method has changed how I approach weeknight grilling. Once you taste how steak and whiskey complement each other, you’ll understand why this happy accident became my signature move.
Whether you’re grilling wagyu ribeyes for a special occasion or elevating grocery store cuts for Tuesday dinner, this simple whiskey-steak technique delivers restaurant-quality flavor without the fuss!
