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Whiskey Glazed Steak with Grilled Potatoes

Prep Time:

5 Minutes

Cook Time:

8-10 Minutes

Serves:

Level:

About the Recipe

The whiskey adds a deep, oaky richness to the marinade. Boldly infused, this whiskey steak marinade saturates your grilled steak with savory flavor in each tender bite!

Ingredients

1/2 cup whiskey, such as Jack Daniels

1 tablespoon brown sugar

Kosher salt and freshly ground black pepper 

1/4 cup olive oil

1 tablespoon Worcestershire Sauce

1 tablespoon Balsamic Vinegar

¼ teaspoon Crushed Red Pepper Flakes

4 cloves garlic, smashed

Four 8-ounce filet mignon steaks or 14-ounce Rib Eye

1 1/2 pounds Yukon gold potatoes

2 tablespoons chopped fresh chives

1 teaspoon white wine vinegar

¼ cup Olive Oil

Preparation

Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade. Marinade the steaks for about 6-8 hours.

  • Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add 2T salt. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. 

  • Remove the steaks from the marinade and pat dry with paper towels. Let steaks sit about 20 minutes at room temperature. Meanwhile, pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. 

  • Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 8-10 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill both sides, about 5 minutes total. Transfer the potato wedges to a bowl. 

  • Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.



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