Pairing whiskey with steak: is it possible to go wrong? Not really – but there are some ways to go really, really right.
When you’re thinking about matching the right whisky to the right cut of meat, there are a few tings to consider: the fat content of the steak, the method of preparation, and any sauces or accompaniments you’ve got planned.
First, let’s talk about fat content. If you’re cooking a luscious, well-marbled piece of Prime (or even a regular grocery store Choice) rib eye, your steak needs something robust to cut through the fat and refresh in between bites. Another factor to consider is that fat equals flavor, so these steaks can go naked (mostly, don’t skip the salt and pepper) and still be totally delicious.
Finally, if you’re firing up the grill, know that whiskey with some sweetness goes beautifully with smoky flavors. Try a sherried Scotch like Dalmore, or a port wine cask-finished bourbon like Angel’s Envy, with grilled steaks or even smoked brisket.
But here, as with most things, the pleasure is in the hunt. Don’t feel constrained. Try a few things. Pour a flight of different whiskeys to go with your next weeknight flank steak. Or go the other direction—pick a whiskey, then cook three different kinds of steak to see which you like best. I can think of many, many worse ways to spend a summer evening.
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