Whiskey Steak

Whiskey Steak


"Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish."

Ingredients 35 m {{adjustedServings}} servings 511 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
  2. Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
  3. Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
  4. Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.
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Reviews 22

  1. 31 Ratings


Nice recipe to dress up round steak. re: dry vs. fresh - for most herbs you should always cut the measure at least in half if you use dry (there are exceptions). Rosemary is strong anyway (and can be a bit chewey) - so if you haven't cooked with it before it's probably best to reduce it a bit further than that the first time.


I didn't want to pan fry the steak, so I used the sauce as a marinade, and grilled them on the grill. This was one of the best steaks I have had in years. I used flat-iron steaks and marinated them in the sauce for 5 hours before grilling. Better than the steaks I have had in steak houses!! The entire family loved them.


I made this a couple months ago and just haven't gotten around to rating it. I thought the flavors were really unique and amazing. The flavor is really strong though so it's one of those recipes you'll either love or hate. Didn't have bacon and was still good without it.