Whiskey steak marinade is made with olive oil, balsamic vinegar, brown sugar, prepared mustard, whiskey, and spices. It tenderizes any cut of steak and adds incredible flavor.
This is one of our favorite steak marinades – perfect for grilling. Easy to make, simple ingredients and marinades in the fridge for up to 24-hours. One of the most tender and flavorful steaks you’ll ever have!
This marinade for T-bones or New York strip steak and topped with a roasted garlic blue cheese butter.
Why this recipe works
- Made with simple ingredients – Most of the ingredients are likely in your pantry and fridge or readily available at most grocery stores.
- Use any cut of steak – This recipe works with T-bones, NY strip steak, ribeye and flank steak.
- Flavorful – Adds so much flavor to steak and makes it incredibly juicy!
- Versatile – Grilled steak is delicious served with baked beans, potato salad and seasonal vegetables. We save leftovers and use it for wraps, salads and sandwiches.
What you’ll need
- Steak –
Get your grills ready this summer for the most delicious steak ever! This is the marinade for steak! It’s simple and so delicious. And who doesn’t love grilled steak?!
I usually serve grilled steak with simple pan fried potatoes, green beans and Strawberry Lemonade. We picked green and yellow wax beans out of our garden to pair with this yummy steak!
And while you’re firing up the grill, check out these great grilling recipes too! Sweet Chili Chicken Marinade, Best Chicken Marinade, Blood Orange Chicken, Strip Steak Marinade, and Grilled Salmon on cedar plank. Do you plant a vegetable garden each season? I love to have fresh corn, heirloom tomatoes, green and yellow wax beans, pickling cucumbers, and fresh herbs. Read all about my Victory Garden.
I’ve had to relearn different varieties of tomatoes that grow better in North Carolina. The soil is so much different here too. Thankfully, I learned how to work aged manure and compost into the soil! If you love heirloom tomatoes as much as I do, you’ll love my Tomato Bruschetta Recipe!
Steak internal temperature for medium-rare should be 135 degrees F when removed from the grill.
Check the temperature of anything you grill with a thermometer. Traeger Grills has a great grilling guide for cooking your steaks to your desired doneness.
More Grilling recipes
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Whiskey Steak Marinade
Ingredients
Whiskey Steak Marinade
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 2 tablespoons stone ground mustard (prepared mustard)
- ½ cup whiskey or bourbon
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 to 6 New York Strip, Tenderloin, or T-bone steaks
Roasted Garlic Blue Cheese Butter
- 8 tablespoons unsalted butter, softened
- 4 tablespoons crumbled blue cheese
- 4 cloves garlic, roasted and smashed
- ½ small shallot, minced
- salt and black pepper to taste
Instructions
Roasted Garlic Blue Cheese Butter
- Mix the butter, blue cheese, garlic, and shallot in a small bowl. Season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate until needed.
Whiskey Steak Marinade
- Combine the brown sugar, honey, mustard, whiskey, balsamic vinegar, olive oil, onion powder, garlic powder, salt, and black pepper in a large Ziploc bag. Rub the exterior of the bag with your fingers to mix all of the ingredients.
- Place the steaks in the marinade and refrigerate for 4 to 24 hours. When ready to cook, allow the steaks to come to room temperature while preparing the grill.
- Grill the steaks on medium-high heat for about 6 minutes on each side, or until desired doneness is reached. Transfer the steaks to a plate or half sheet pan lined with parchment paper or aluminum foil. Cover with aluminum foil to keep warm and allow to rest for 5-10 minutes.
- Slice on a cutting board. Finish each steak with roasted garlic blue cheese butter and serve with seasonal vegetables.
Recipe Notes
Marinade your steaks for a minimum of 4 hours and up to 24 hours.
Nutrition
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DJK says
I was just wondering if the 6 minutes per side could be traded out for the traditional “crosshatching” method ? So 3 minutes@45 degree angle A* , then flip over for another 3
Minutes@45 degree angle A* then turn 3 minutes @45 degree angle B* and finally flip for the last 3 minutes @45 degree angle B*??
Jessica Robinson says
Cook however you’d like.
Terry says
Fantastic recipe thank you very much my wife and I really enjoyed it
Jessica Robinson says
Glad to hear you enjoyed it!
Barbara says
Great idea for Memorial Day weekend!
Jessica Robinson says
Thanks so much Barbara!
Lisa Hatfield says
What a great idea, to use whiskey as the marinade? Great Father’s Day Recipe!!! It will add so much flavor and love the ideas that it caramelizes the steak on the grill. Yum, going to be trying this one out over the summer for sure!
Jessica Robinson says
GIRL!! I don’t drink the whiskey!! I marinate steak and chicken with it!! LOL