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.
Turning to the bar, that means you’ll want to select something with some oomph, and that there’s room for your whiskey to actually add flavor, rather than simply refresh your palate. To me, that says peated Scotch. Our Director of Site Development, Jeff Bernheisel, loves to pair ribeye with a mature Islay Scotch, like Lagavulin 16 or Ardbeg Uigedail. The combination of rich malt and big smoke just makes sense when you’re enjoying something as elemental as a fat slice of rib eye.
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If your tastes run towards a leaner steak, like filet or sirloin, you have some other options. Bourbon, or even Canadian whisky, can provide a nice sweet counterpoint to deeply savory meat, and the lower fat content of a filet lets you appreciate the nuance in a more subtle dram. I love spicy rye, like Lot No. 40 or Sazerac Rye, with a leaner steak, where it can serve a similar role as peppercorn sauce. Jeff recommends pairing something with some sweetness—Pendleton, perhaps, or Woodford Reserve—with a bacon-wrapped filet.
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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