Irish Whiskey Steak

    1 hour 30 min

    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

    Serves: 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.)

    Prep: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 in English (43)


    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  (Review from Allrecipes US | Canada)


    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 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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)