Grilled Whisky-Marinated Steak

Open the bar to enjoy this delicious marinade! But if you want to save your whisky to have on the side with your steak dinner, you can substitute apple juice (or brandy) for the whisky, and if you’d rather, use soy sauce instead of teriyaki sauce. All kinds of options!
Yield 6 Servings Prep. Time 10 min Marinating Time 240 min Cooking Time 10 min Total Time 260 min


Here are the following ingredients:

  • ¼ cup (60 mL) rye whiskey
  • 2 tbsp (30 mL) EACH teriyaki sauce and vegetable oil
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) liquid honey
  • 1 tsp (5 mL) EACH chili powder, herbes de Provence seasoning and coarsely ground pepper
  • 1½ lb (750 g) Beef Bottom Sirloin Tri-tip Grilling Steak, ¾ inch (2 cm) thick (about 6 small steaks)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine whiskey, teriyaki sauce, vegetable oil, garlic, honey, chili powder, herbes de Provence and pepper in a large sealable freezer bag. Add steaks to bag, massaging marinade into meat; seal and refrigerate for 4 to 8 hours.

  2. Remove meat from marinade; discard marinade. Pat steaks dry with paper towel. Grill steaks in a closed barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

  3. Transfer steaks to cutting board, cover with foil and let rest 5 minutes. Slice thinly on the diagonal to serve.