Cooking Whiskey Steak

This weekend is the first-ever Easter weekend with a global lockdown. But even though it is an amazingly beautiful weekend here in Seattle, it is a weekend where Seattle shut down most of the popular parks and public areas.

So, I saw this video on youtube of using whiskey to marinate steak. The video made it looked amazing. So I got to try it out on this beautiful day.

So I took advantage of the opportunity and make another video of it. I did a lot more editing than the pork belly video so it is alot shorter and much faster pace.

So the following is my revised recipe.

1/4 cup of Whiskey
1/4 cup of Soy Sauce
1/4 cup of Dijon Mustard
1/4 cup of Brown Sugar
2 tablespoon of Minced Garlic
1 teaspoon of salt
1 teaspoon Worcestershire Sauce
Ground black pepper to taste.


  • Place your steak in a ziplock bag along with the marinade for at least an hour or up to overnight.
  • Cook them indirect until they reach an internal temperature of 100 degrees F.
  • Move them to direct heat and sear them until they reach an internal temperature of 127 degrees F.
  • Let them rest for at least 15 minutes.
  • Slice them up and enjoy!

Final thoughts:

Although it was very tasty, I feel like the marinade ruined the natural flavor of my USDA PRIME ribeye steak. So I will not recommend using this on your good meat. In fact, I would not use the good whiskey either. I will probably try to do use this method to cook up some cheaper meat next time.

With that said, I think everyone enjoyed the meal and had a good time and that is what is important.

Happy Easter!