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.
Ingredients
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- 2–4 wagyu ribeye steaks
- 1–2 shots Jim Beam whiskey (or your favorite whiskey)
- Your favorite steak seasoning
Directions
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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.
