You know this is going to be a good recipe when you see the words ‘whiskey’ and ‘steak’ in the same sentence. But don’t think this whiskey dry-aged steak was just grilled. Nope, I worked whiskey into this recipe a whopping five times! As if that’s not good enough (and it probably is), there’s even whiskey in the mushrooms. Or, as I call them, MANshrooms. When it comes to steak, there’s no such thing as too much whiskey!

If you want to devour an aged drunken ribeye like mine, use the code “EMV10” at Meat N’ Bone for 10% off your purchase and follow the recipe below!

What is Whiskey Steak?

I got my hands on one of Meat N’ Bone’s famous Laphroaig Whiskey dry-aged bone-in ribeye steaks. So I decided to put together a whiskey dry aged steak recipe that’s as epic as the steak itself! Want to see how to do it? Check out my recipe below.

Look up whiskey steak on the internet and you will find many recipes featuring this star ingredient. Some folks use it as a marinade (fun fact: whiskey acts as a tenderizer), some use it in a sauce, and others use it for the final flambé. Meat N’ Bone (My Review / Their Website) actually dry-aged this steak for 60 days by using a unique process. They soak a cheesecloth in Laphroaig® 10-Year Single Malt Whisky and drape it over the whole ribeye. When the cheesecloth dries out they replace it with another – and on and on to the 60-day mark. They then trim the pellicle, slice it into beautiful steaks, and ship to clients.

This whiskey dry-aged steak has a really special flavor profile. And with 60-days of whiskey-infused tenderizing the steak just melts in your mouth. Meat N’ Bone also does this with Gin, Rum, and Vodka (they are on my list!). You can get a 10% discount on any of these (or anything else on their website) by using coupon code EMV10 here.

What Makes This Whiskey Steak Recipe So Special?

So wait, if it’s that popular, why is this recipe anything special? Well, instead of adding whiskey as an afterthought, every step of the preparation of this steak gets a bit of whiskey.

So what do you do with a steak that’s been dry-aged for 60 days in whiskey? Well, you add more whiskey! First, you’ll mix Wagyu beef tallow (Make it at Home / Buy it Online) with whiskey to form a whiskey-tallow binder. This allows the seasoning (a pretty basic salt and pepper mixture) to stick. Beef tallow has a high smoking point (400°F) which means it will definitely stand up to all the heat. 

You’ll use the same whiskey-tallow for the mushrooms. These mushrooms are placed in a cast-iron skillet below the steak. As the fat renders it drips into the mushrooms. Yes, you read that right. Remember, FAT is taste!

Again you’ll use the whiskey-tallow to sear the steak. And then finally, you’ll use pure whiskey to give the steak a final flambé before you torch it. This recipe takes Meat N’ Bone’s whiskey dry-aged steak to a whole new level!

What Wood Should You Use for this Recipe?

Normally I use oak and cherry when I’m reverse searing beef. But for this cook, I think we need something more special. So……..as if the steak isn’t drunk enough, I found barrel wood from a scotch whiskey cask to add to my charcoal instead of cherry. Of course, you could also use your favorite smoking wood for a similar flavor element. If you can get your hands on some of this whiskey-infused wood, this will add yet another boozy whiskey element to our recipe. Ever think you’d see so much whiskey on a steak before?

Why Do I Use So Many Meat N’ Bone Products?

I am all about meat, and so are you. But not just any meat. I like high-quality meat. That means grass- and grain-fed cows, pigs raised on acorns…you get the picture. That’s why I love Meat n Bone. Meat N’ Bone is an online butcher shop that offers premium quality meats. They sell over 300+ cuts of meat: Iberico Pork, Japanese A5 Wagyu Steak, and even this insane Whiskey Dry-Aged Steak. If you’re looking for high-quality or rare meats, go check ‘em out and save 10% site-wide with coupon code EMV10.