Whiskey Steak

Whiskey Steak

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DIERDREM 0

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

35 m servings 511 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 31 Ratings

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Most helpful positive review

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 (an...

Most helpful critical review

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.

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 (an...

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...

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 recip...

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 sa...

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

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...

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 ...

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.

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 l...