Bold Flavors and a Juicy Steak are a big hit when you’ve got the best whiskey marinade and a popping Jack Sauce to work alongside your favorite cuts of meat. This Best Whiskey Steak Recipe with Marinade & Jack Sauce yields a great steak with the whiskey steak marinade and a perfect pan sauce using your favorite sirloin steak, t-bone steak or porterhouse steaks!
Your favorite dinner will soon be the savory flavor of this whiskey sauce whipped up in a cast iron pan with some good bourbon and any of the different types of whiskey that you prefer (I recommend Woodford Reserve for smoothness).
After creating the steak marinades, you simply cook the steak and then whip up a version of the reduced marinade for a delicate and delectable pan sauce! YUM!
You might have already tried this super popular Pork Chop Marinade! People love it!
Here’s What You’ll Need for a Great Bourbon Steak
- Your favorite cut of steak: can be anything from flank steak to top sirloin to london broil or even a rib eye (my favorite) it’s entirely up to you.
- A favorite Whiskey or Bourbon
- Grill or iron skillet
- A sealable plastic bag
- Sauce and marinade ingredients like garlic cloves, whole grain or dijon mustard, brown sugar, soy sauce, tablespoon of olive oil
Here’s How You Do it
- Whip up the marinade (save half separately) and marinate the steak for 4-24 hours before prepping the grill.
- Cook the steak the way you prefer to your desired doneness (discard marinade but keep the reserved one).
- Use the reserved marinade and add to it, and cook it down in a skillet making a delicious pan sauce.
Take your good steak to a great steak with this marinade recipe!
Tips and Tricks
- Always discard the marinade that the meat was soaking in. Don’t try to use it for the sauce. That’s why we reserve part of the marinade at the beginning!
- You can make some delicious variations on this recipe by changing out some of the ingredients or adding ingredients to it such as balsamic vinegar or worcestershire sauce!
- Try some delicious veggies with this steak, I recommend brussels sprouts, green beans or other green vegetables.
- You can cut the steak into pieces or strips (against the grain) and wrap in warm tortillas, yum!
- Before grilling your steak, soak a paper towels with a bit of cooking oil and coat the grill grates well. Do not try to use cooking spray on a hot grill though!
- Allow the steak to sit out to room temperature before grilling to help with cooking time.
- Cook to an internal temperature that meats with your desired level of doneness – rare steak 120, medium 140, well done 160.
- You’ll need about a cup whiskey and you can use your favorite kind from jim beam to jack daniel and you’ll have almost a whole bottle left to enjoy next time!
- You can marinate in either a resealable bag or in a bowl
- Whiskey – Any good bourbon will work.
- Soy Sauce – Braggs Aminos
- Olive Oil – Vegetable oil is fine to use.
- Cayenne Pepper – 3Tbs hot sauce.
- Rosemary – Sprigs of Thyme work as well.
- Cornstarch Slurry – You can thicken with flour as well.
Frequently Asked Questions (FAQ’s)
What Temperature Should I Cook My Steak
You can cook your steak anywhere from a lower temperature to a medium-high heat depending on how much char you prefer.
Yes! After you cook it, put it in an airtight container and remove as much air as possible. Freeze for up to 3 months.
It will last for up to 5 days if you keep it covered in the refrigerator.
Watch Me Make This Marinade and Sauce
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Best Whiskey Steak Recipe with Marinade & Jack Sauce
For Whiskey Marinade
- 1/4 cup brown sugar
- 2 tbs minced garlic heaping
- ¼ cup cup whiskey
- ¼ cup soy sauce
- ½ cup olive oil
- ½ tsp liquid smoke
- 1 Pinch cayenne pepper
- ½ tsp kosher salt
- ½ tsp ground black pepper
For Jack Sauce
- Reserved marinade
- ½ Cup chicken stock with more as needed
- 1 sprig rosemary
- 1 tsp corn starch heaping
- 1 tbs cold water
For the Marinade
- Whisk all ingredients together well.
- Reserve ½ cup for the Jack sauce
- Place steak into plastic bag
- Pour the marinade over the steak and make sure the steak is coated well.
- Seal the bag and refrigerate at least 4 hours, up to 24 hours.
- Cook steak according to your preferences.
For the Jack Sauce
- Place reserved marinade into a small saucepan over medium heat. Add the chicken stock and the sprig of rosemary. Heat until beginning to bubble.
- In a small bowl mix the cornstarch and cold water together
- Add the cornstarch slurry to the marinade mixture and whisk well, add more chicken broth if the mixture becomes too thick. Thin with chicken stock to the thickness you desire. If you get it too thin, just allow it to simmer more and it will thicken.
- This recipe allows you to use any cut of steak you prefer, I recommend a T-bone or Ribeye for the most flavor and tenderness.
- Use a good grade of whiskey, one that you would actually drink. It affects the overall flavor of your recipe. I’m using Woodford Reserve in mine.