Whiskey Steak Recipe - Allrecipes.com
Whiskey Steak Recipe
  • READY IN 35 mins

Whiskey Steak

Recipe by  

"Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
  2. Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
  3. Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
  4. Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2004

Nice recipe to dress up round steak. re: dry vs. fresh - for most herbs you should always cut the measure at least in half if you use dry (there are exceptions). Rosemary is strong anyway (and can be a bit chewey) - so if you haven't cooked with it before it's probably best to reduce it a bit further than that the first time.

 
Most Helpful Critical Review
Nov 16, 2009

The sauce was really bitter, not really sure why, but had to add a lot of brown sugar. The mustard/garlic mix came off in the pan Made it work, but won't make again.

 

30 Ratings

May 24, 2007

I didn't want to pan fry the steak, so I used the sauce as a marinade, and grilled them on the grill. This was one of the best steaks I have had in years. I used flat-iron steaks and marinated them in the sauce for 5 hours before grilling. Better than the steaks I have had in steak houses!! The entire family loved them.

 
Nov 10, 2006

I made this a couple months ago and just haven't gotten around to rating it. I thought the flavors were really unique and amazing. The flavor is really strong though so it's one of those recipes you'll either love or hate. Didn't have bacon and was still good without it.

 
Jun 08, 2006

I'd rate the recipe, as written using round steak, a four...the sauce was definitely 5 star though. It was soo good that you didn't even care if your meat was rather tough but next time, I'll save the round steak for a crockpot recipe & top a N.Y. Strip w/ this delicious sauce. The only changes I made to the recipe were cutting back just a tad on the mustard in the sauce (I didn't have sweet/spicy mustard so I added a bit of honey to spicy brown mustard) & I used real bacon bits instead of frying bacon. I did cook my steaks in just a little bacon grease though. Will have the sauce again on a better cut of meat...thanks!

 
Apr 26, 2007

I substituted tequilla for the whiskey and left out the brown sugar. It was great.

 
Dec 21, 2009

This was my first time ever cooking steak and I made it perfectly. The only thing I thought it needed was a bit more of a sauce but less mustard taste. I was expecting it to be different than it was but it still turned out wonderfully! Great recipe!!!

 
Dec 03, 2009

The sauce was a great combination of flavors. It was good on the round steak we used, but I think a better cut of steak would really make this a wow dish. I could've just eaten the sauce with a spoon. ;-)

 

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Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 642 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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