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.
Insane Cook – Whiskey Dry-Aged Steak from Meat N’ Bone
- A Smoker, or a Grill set up for smoking
- ½ cup Beef Tallow Wagyu if you can get it
- 750 ml Laphroaig Single Malt Whiskey
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 6 oz Sliced Mushrooms
- Set up your grill for smoking at 225° Fahrenheit. Use a cast iron skillet below the main grate as a heat diffuser.
- Start by making your binder. This binder will allow the seasoning to stick to the meat. In a small bowl, mix together the Wagyu beef tallow with ½ cup whiskey until smooth. Use your hands to coat the steak with the whiskey-tallow binder.
- Season the steak generously with salt and pepper and set aside.
- Add about 1/3 cup of the whiskey-tallow binder to the cast iron skillet in the base of the Green Egg. Add the mushrooms and place the grate on top.
- Place your whiskey steak on top of the grate, making sure it’s placed in the center above the mushrooms in the cast iron skillet. As it smokes, the fat will render and drip into the mushrooms. Place the temperature probe in the thickest part of the steak, close the lid and smoke at 225°F, and wait for the internal temperature to come up to about 115°F. This will take 45 minutes to 1 hour.
- Once the steak has reached 115°F, take it off the grill and wrap it loosely with aluminum foil to allow it to rest.
- Now it’s time to set up the smoker for searing. Open up all smoker vents all the way to get the air moving over the charcoal. Remove the grate so you can work in the cast iron skillet. You're aiming for about 500° Fahrenheit in the skillet.
- Move the mushrooms to the side, and place a measuring cup with 1/3 cup of whiskey in the pan near the edge to warm the whiskey.
- Add the remaining whiskey-tallow binder to the hot cast iron skillet. Add your steak to the skillet and sear for 30 seconds on each side.
- Pour the whiskey that's been warming in your measuring cup over and around the steak and light it with a lighter or torch to pan flambé the steak. Flambé until the flames extinguish on their own, turning the steak once. This should take about 1 minute.
- Now it’s time to set this steak on fire (again!) for one final sear. Use your Su-V Gun flamethrower from GrillBlazer (see link under equipment for a discount) to get to the perfect color. If you don't have a flamethrower, just keep searing in the cast iron skillet, turning every 30 seconds until the color is a deep brown/red.