Reviewed: Nov. 14, 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.

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drunkenolive

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Reviewed: Oct. 5, 2009

This sauce is AMAZING!! I bet it would be awesome on grilled steaks too!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Jan. 4, 2009

Made a couple of alterations to this one and it is really good. I didn't care to have the crumbled bacon on top of the steak, because it made the steak seem crunchy. But at the same time I did like cooking the steak in the bacon greese. Oh the dilema here. My solution... add the bacon to a baked potato. Also, I added a few sliced mushrooms saute in the sauce and it turned out really well. Go easy on the Rosemary, three tablespoons is too much. One or two works, or just eyeball it.

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FT1(SS)

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Reviewed: 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.

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K3

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Reviewed: Apr. 26, 2007

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

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Dad the Cook

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Reviewed: 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.

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lindsey

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Zushi, Kanagawa, Japan

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Reviewed: Oct. 18, 2006

I don't know what I did wrong, but my sauce separated and turned into a clumpy disgusting mess and it smelled absolutely horrible. We ate the steaks with just the mustard and threw away the sauce.

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Jenny

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 4, 2006

The sauce was aweful. Usually I like most things but we threw this away. Horrible. Sorry for the bad review. The whiskey was so overpowering you could not taste any other flavor.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Sep. 11, 2006

The bacon was good.

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BRENDA

Cooking Level: Beginning

Living In: Danielsville, Pennsylvania, USA

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Reviewed: Jun. 8, 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!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 15, 2006

This is a great recipe, but cleanup was a nightmare. I used 1 tsp. dried rosemary and ended up adding a little more lemon juice, Worcestershire, and brown sugar as the sauce seemed to evaporate almost immediately. Other than that, the sauce was a hit and the steak, an otherwise mediocre cut of meat, was a hit. I will definitely use it again, but I won't put my Calphalon pan through the ringer!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 24, 2006

This is a sauce you either love or hate. Unique in flavor. We at first taste found it bitter. I added more sugar and lemon juice. Next time I will also use less worcestershire sauce.The rest, I followed the recipe. My husband made me freeze the leftover sauce.We loved it.

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Shirley on plum island

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Reviewed: Jun. 28, 2005

This was just ok. Suace ended up a little too sweet and the flavor was not to our family's liking.

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SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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Reviewed: Jun. 5, 2005

My husband was crazy for this sauce! I left out the bacon and sauted the steaks in olive oil like someone else did. Also, I had to use dried rosemary. I left all the other stuff the same. I used Beaver brand mustard. This sauce is really good.

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RITAROO1

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Reviewed: May 24, 2005

We are on a low fat diet at my house so we don't eat a lot of red meat and I did not follow the recipe exactly but it was good. The bacon was the only thing I left out and just pan-fried the steak in a little olive oil. I can't wait to try the sauce on a different cut of steak next time. Thanks for the recipe.

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LISA DRAPELA

Cooking Level: Intermediate

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Reviewed: 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.

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