Irish Whiskey Steak recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

This Irish whiskey marinade is our favourite for using with steak. It adds a juicy and delicious flavour to the meat.

57 people made this

IngredientsServes: 4

  • 160ml extra-virgin olive oil
  • 3 tablespoons Irish whiskey
  • 3 tablespoons soy sauce
  • 1 tablespoon minced spring onion
  • 1 tablespoon minced garlic
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon crushed dried rosemary
  • 4 (200g) steaks (T-bone, sirloin, rump, etc.)

MethodPrep:15min ›Cook:12min ›Extra time:1hr3min › Ready in:1hr30min

  1. Combine the olive oil, whiskey, soy sauce, onion, garlic, pepper, parsley, thyme and rosemary in a large, seal-able plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
  2. Preheat the barbecue for medium-high heat and lightly oil the cooking grate.
  3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the centre, 6 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 60 degrees C. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes before serving.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (43)

by michellej

I went less on the oil, more on the whiskey, and more on the garlic. Boiled the left over marinade and put mushrooms and onions in it for a steak topping. The guys are still talking about it today! Very good recipe!!! Will be making again!!!!-11 Mar 2009

by CleopatrasCat

I used this marinade last night with just a few changes. Used 1/4 cup oil with 2/3 cup of the whiskey. I also added fresh herbs as I have them growing in my garden and a low sodium soy. I chopped 2 green onions and used 2 cloves minced garlic. I was in a hurry so I could not marinate for long...so I let it sit in a freezer bag for an hour at room temp. Perfection!! The meat was tender and very flavorful. The extra whiskey really gives it a buttery soft taste and you can actually taste the whiskey. I hate recipes that use so little of the liquer you never really taste it at all. This way worked best. I then took the left over marinade and used it to deglaze a pan of sauteed mushrooms and onions to make a side dish. It was awesome. Will be using this all the time now for flat iron steaks. Thanks so much!-16 Jul 2009

by BOOM642

This recipe was great . getting the Flat Iron Steak was KEY. I think next time I will reduce the oil a little bit and increase the whiskey. Thanks for sharing!-22 Mar 2009

Easy Gaelic Irish Steak

St. Patrick’s Day happens to be this Friday so I thought it was fitting to celebrate all week long! Don’t let the title Gaelic Irish Steak fool you, its so easy and very delicious!

Steak can be quite a pricey meal, but this traditionally calls for a sirloin steak. We chose to do top sirloin and even though it wasn’t a filet mignon, it was still extremely juicy, tender, and flavorful! I believe my husband and I are becoming pro steak cookers! (if thats even a term) A couple years ago I would have hated the thought of touching or cooking a piece of meat, but now I would cook anything under the sun! I love it, and if you have never cooked a steak before, I believe this is a fail proof recipe. Give it a shot, oh and that whiskey gravy on top? To die for.

For The Steak

You want to begin with seasoning your steaks generously with salt & pepper.

Heat pan to med/high for 1-2 min. Once hot, lay steaks down into pan and cook 4-5 min, then flip and cook another 4-5 min (for medium/rare) cook longer per side if you would like a more done steak.

After second flip, top each with butter and garlic.

Continuously flip and spoon melted butter over top of steak, then sear edges.

Remove from pan and let rest.

For The Sauce

Now to make the Jameson gravy! Add whiskey to pan, scraping the browned bits from bottom. Let whiskey cook for a few min at the high temp, then lower heat and add cream.

  • 285g of prime Irish sirloin steaks
  • 2 glasses Irish whiskey
  • 115g melted butter
  • 1 large onion, finely chopped
  • 3 large fresh tomatoes
  • 3 tbsp tomato puree
  • 1 cup of fresh cream
  • 1 tbsp chopped fresh herbs of your own choice
  • ½ tbsp chopped fresh herbs for sprinkling
  • 2 tbsp chopped fresh parsley leaves, to garnish
  • Salt, pepper, beef aromatics and bay leaf for seasoning

Marinate your steak in a large dish, sprinkling salt, pepper, beef aromatics, bay leaf, and fresh herbs on to it. Ensure that the steaks are evenly coated with them before pouring one glass of Irish whiskey and the melted butter on the steak. Coat the meat well with the whiskey and butter and refrigerate for three to four hours.

Once you have taken the steaks out of the refrigerator, pour the marinade in a separate bowl and allow the meat to come down to room temperature. Meanwhile, preheat a grill at medium to high heat and oil the grate mildly.

Cook the steaks till they begin to turn firm outside and slightly pink on the inside. This should take about six to seven minutes on each side. Cover the steaks with aluminum foil and keep it warm till you finish making the Gaelic sauce.

For the sauce, heat the marinade in a hot saucepan and add the onion to it. Simmer till the onions tender. Add the tomatoes, tomato puree, herbs and simmer for another seven minutes, constantly stirring. Pour the fresh cream and stir gently for about three minutes. Now, take the steak out of the aluminum foil and put it in the sauce. Flambe with the remaining glass of Irish whiskey.

Serve the steaks in two large platters, pour the remaining sauce generously straight from the pan on top of the steaks and sprinkle fresh parsley too. Also serve lightly boiled vegetables of your choice, mashed potatoes if you want, and certainly more Irish whiskey.

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Ireland: Gammon Steak with Sauteed Apples and Whiskey Sauce

The word gammon goes back a long way, at least to the fourteenth century. It may have come into English from French, as the word jambon starts being used for ham in the middle-French dialects around the same time. Once gammon meant any rear haunch of a pig, or specifically the ham: later it came to mean some of the side cuts as well, though only as long as they were still attached to the pig's haunch while the meat was being cured. Today it simply means ham, and "gammon steak" is ham steak.

Generally speaking, gammon steak isn't a dish you would often see offered at breakfast in Ireland (though some hotels might do it). It's more usually a lunch or dinner entree. At a pub it would most likely turn up with chips / fries on the side, as so many things do here.

This treatment is particularly nice because of the synergy of the apples and the whiskey in the sauce. Try to use a tart apple like a Granny Smith or Bramley for this: the sweeter eating apples won't work so well.

  • 4 gammon / ham steaks, 1 1/2 cm thick
  • 15g butter
  • 1 large onion, thinly sliced
  • 15g butter (extra)
  • 2 green apples, peeled, cored and cut into 5mm slices
  • 1 tablespoon brown sugar
  • 2 tablespoons Irish whiskey
  • 1 tablespoon plain flour
  • 3/4 cup chicken stock
  • Ground pepper to taste
  • 2 tablespoons cream

Trim the gammon steaks and snip their edges to keep them from curling up during cooking. Heat the butter until it bubbles: then cook the ham steaks quickly on both sides until they're brown. Remove them from the pan and keep them warm.

Add the sliced onions to the pan: cook them until they're golden. Remove them as well and keep them warm with the ham.

Heat the extra butter in the pan. Add the apple slices, and cook carefully until tender: remove and keep warm with the ham and onions. Sprinkle sugar over the pan juices and cook until the sugar dissolves. Add the whiskey and swirl it together with the pan juices.

Blend in the flour and cook for a minute. Then add the chicken stock and stir until the sauce is smooth. Cook until the sauce boils and thickens. Season with the pepper. Add cream just before serving.

To serve, arrange the steaks on a serving plate and pour the sauce over the meat. Arrange the fried onions and the apple slices on top. Serve with champ, colcannon or plain mashed potatoes, and quickly braised cabbage.

Ireland: Gaelic Steak (March 16, 2008)

This dish is a fairly modern one -- dating back not much further than the last century -- and the name "Gaelic" may be doubly appropriate, since the basic concept may possibly have been adapted into Irish cooking from that other great nation of the Gaels, Scotland.

Naturally this works best with Irish beef. But those who have no access to that should seek out a butcher who at least ages his or her beef for ten to fourteen days before sale. Prime ingredients are important for this dish.

EuroCuisineGuy, our local expert at the whiskey end of things, suggests that the cook should select a stronger-flavored Irish whiskey like Jameson's, which is robust enough to stand up to the deglazing process that produces the sauce without losing its unique character when the alcohol cooks off. Additionally, there are versions of this recipe that call for flambéeing the steak in the whiskey. EuroCuisineGuy suggests that this is just showing off, and feels strongly that simply reducing the whiskey and then further reducing the sauce after adding the cream produces a better flavored final result.

  • 2 8-10 ounce sirloin steaks at room temperature
  • 1 teaspoon oil
  • 1 tablespoon butter
  • 1/2 cup Irish whiskey
  • 2 1/2 cups heavy cream
  • Ground black pepper to finish

Pat the steaks dry with kitchen paper and season with pepper. Heat a cast iron frying pan or other heavy pan over high heat. When very hot, add the oil and butter. When the butter foams, add the steaks to the pan one at a time, and turn after 20-30 seconds to seal both sides. Lower the heat to moderate and complete cooking (3-4 minutes for rare, 4-5 minutes for medium, 5-6 minutes for well done). Leave each steak undisturbed on one side for half the desired cooking time: then turn. When finished, remove to warmed plates, and keep warm.

Add the whiskey to the cooking juices. Be careful if you are cooking with gas, as the whiskey vapor might catch fire. If it does, lid the pan immediately to stop the burning. Scrape the pan with a spatula to loosen the nice burnt bits and dissolve them and the meat juices into the whiskey. Allow to come up to a boil and reduce for a few minutes, stirring and scraping all the while.

Add the cream, lower the heat slightly, and allow to simmer for a few minutes and reduce further. Check the seasoning (you may find that you do not need salt for this dish: don't just season it without checking). Having seasoned the sauce to taste, pour it over or around the steaks, as preferred, and serve immediately.

French fries / chips are a good accompaniment for this, as are fried mushrooms, and a fresh green vegetable like new peas.

Step 1

Cook the bacon strips in a large sauté pan over a low to medium flame. When done, set the bacon aside to dry on a paper towel. Keep the bacon grease in the pan.

Step 2

Peel the onion by first cutting off the ends and discarding the outer skin. Cut into rings by cutting thick slices across from one end of the onion to the other.

Step 3

Place the slices of onion directly into the sauté pan with the bacon grease. Keep under a low to medium heat.

Step 4

As the onions begin to separate and soften, mix in the brown sugar and a pinch of salt. Keep cooking the onions until golden, stirring occasionally.

Step 5

To make the whiskey glaze, combine the ketchup, whiskey, mustard, Worcestershire sauce, honey, garlic powder, pepper and a pinch of salt. Mix until well combined.

Step 6

Pour the glaze into a small saucepan. Bring to a boil and then back down to a simmer, stirring the sauce occasionally until it slightly thickens.

Step 7

As the sauce finishes thickening, sprinkle some salt and pepper onto the beef patty for seasoning and grill to your liking. When almost fully cooked, spread two heaping tablespoons of the whiskey glaze atop your burger.

#SpoonTip: This burger tastes especially insane when cooked medium rare, but I won’t tell you how to live your life.

Step 8

Cut off a decent slice of Dubliner cheese and lay it on your burger after adding the whiskey glaze. Take your burger off of the grill when fully cooked, with the cheese slightly melted.

Step 9

The grand finale is approaching. Begin to stack your burger on the bottom Brioche bun with your glazed patty first. Then add the onions.

Step 10

Break each strip of bacon in half. Place two pieces on top of the onions in a cross to get the most bacon for your buck.

Celtic Steak Recipe by Chef Sean Hogan

A perfect steak recipe for a special meal at home, what makes this Celtic Steak recipe special is the flavour of the Jameson Irish whiskey. To make it even more special, try it flambé style – it’s not as difficult as you might think.


4 x 225g Irish sirloin steaks
100g onion, diced
100g mushrooms, sliced
50g butter
200ml double cream
70 ml Irish whiskey (Jameson)
Salt and black pepper
Olive oil
Irish mustard
Worcestershire sauce (Lea and Perrins)

1. Place the steak between sheets of clingfilm and beat gently until thin as this will reduce the cooking time.
2. Coat the steak with the mustard, salt and black pepper.
3. Heat your pan with 1 tbsp olive oil and butter.
4. Add the diced onion, sliced mushrooms and sweat, without colouring, until cooked.
5. Remove the mushrooms and onion from the pan.
6. Add the steak to the same hot pan, cook on both sides to liking.
7. Add the cooked onions and mushrooms to the pan.
8. Add the Irish whiskey and flambé if you wish, but be careful. Add Worcestershire sauce to taste.
9. Add the double cream, reduce and serve.

– Substitute fillet of beef, pork or chicken if you prefer or why not add garlic and sliced red peppers and serve with delicious creamed potatoes.

All in the Food is a celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from star chefs, including Darina Allen, Neven Maguire, and Ross Lewis, along with contributions by some of Ireland’s rising stars, this book is a showcase of the most talented chefs in Ireland.

All in the Food Cookbook is published by O’Brien Press and is available to buy here.​

Irish Whiskey Steak recipe - Recipes

Irish Whiskey Steak:


The steak literally tempting me so bad.
Happy to co-host with you

It's easy to make really. I hope you give it a try.

Can I tell you I heart your Butter Keeper? I've been looking forward to this link up, thanks for hosting :)

I love my butter keeper, I have had it for years.

Fantastic looking steak! Love the add of whiskey and mushrooms!

Thanks Christy,
Nothing quite like steak and whiskey.

There are few times I'm tempted to try alcohol, but this is one of them. The description of the flavor you give makes it sound amazing.

My kids laugh, I have a cabinet filled with liquor, but I never drink it.. I only cook with it.

This looks perfect for St. Paddy’s Day! Steak with Irish Whiskey…yum!

Your Irish whiskey sauce is going right on the beef tenderloin I'm preparing tomorrow!

Jameson's used to have a poetry contest every year. I always entered, never won! Maybe they knew I don't drink any alcohol!
Thanks so much for taking part in the 6th annual St. Pat's Bog Crawl! Slainte'!

I can't image whiskey inspired poetry to be all that good. Maybe yours was too good for their contest. It was a pleasure being part of your crawl.

Steak with Whiskey Sauce

It's Father's Day! My son and I surprised my husband with his favorite breakfast, eggs benedict with a side of hash browns. Then I'll be taking Liam out for the day (swim lessons, bike-riding practice, etc.) so my husband can have some relaxation.

Then, we'll have one of his favorite dinners: pan-seared sirloin steak with whiskey sauce. Actually, I think he would love whatever I put this sauce on! It's so easy yet so flavorful.

We typically eat sirloin steak, because it's a kind of "middle of the road" cut. Not the cheapest, but not outrageously expensive. I think just about any cut of steak would work in this recipe, seasoned simply with salt and pepper, then cooked however you like it (grilled, broiled, etc.).

Most cuts of meat (such as beef and pork) need to rest after cooking. That's the perfect time to make the pan sauce! Using drippings from the meat makes even richer, but that will be harder if you grill the meat instead of pan-sear it.

But if you don't have any drippings, don't worry. Your sauce will still taste great, just make sure to season it with salt and pepper, because you won't have any from the drippings. I used a whole small shallot (came to about a heaping tablespoonful once minced). If you end up with a little more, no worries.

If you don't tend to keep whiskey on hand and don't want a whole bottle left over, just ask for a mini-bottle (also called a "nip") from your liquor store. Not sure what to do with the leftover beef broth? Freeze it in an ice cube tray! Then you can pop out a few cubes whenever you need them, for other pan sauces, soups, for steaming vegetables, or cooking rice.

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Whiskey Steaks with Cauliflower

1. Arrange the rack in the middle of the oven preheat to 500°. Line a large rimmed baking sheet with foil and place it in the oven.

2. In a large bowl, whisk the Worcestershire, sherry, EVOO, garlic, and rosemary. Toss with the cauliflower season with salt and pepper. Transfer the cauliflower to the baking sheet, spreading in a single layer. Roast until browned at the edges, 15 to 18 minutes. Flip the cauliflower over, top with the cheese, and bake until the cheese is bubbly, about 5 minutes more.

3. Heat a large cast-iron skillet over medium-high. Season the steaks with salt and pepper. Lightly coat the pan with the cooking oil. Cook the steaks, turning occasionally, about 10 minutes for medium-rare. Using tongs, pick up the steaks and place them on their sides to brown the edges of the meat. Let the steaks rest while you make the sauce.

4. Reduce the heat to medium, then add the butter to the skillet. When the butter melts, add the shallots. Cook until softened, about 2 minutes. Off heat, stir in the whiskey. Return the pan to the heat and let cook until the whiskey is mostly evaporated, about 5 minutes. Stir in the broth. Let the broth reduce for a minute. Stir in the cream cook a minute or 2 more. Off heat, stir in the Dijon.

5. Transfer the steaks to warm plates top with some sauce. Sprinkle with the parsley. Serve with the cauliflower and more sauce.