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
This recipe comes to us from Casey Bard, founder of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
3
5 minutes
15 minutes
650
American
Dinner
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.
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.
