Best Center Ring Strip Steak Marinated In Scotch Whisky Recipes
DAN'S FAMOUS WHISKEY STEAK
This addicting steak recipe uses a marinade with whiskey and ketchup to tenderize the steak. So you're not just adding flavor, this marinade is also making the meat super tender and juicy!
Provided by Dan
Categories dinner
Time 12h10m
Number Of Ingredients 2
Steps:
- Add the steak to the marinade in a plastic, sealable bag or a dish and marinate for 12-24 hours.
- Heat the grill to medium heat, about 425 degrees.
- Remove the steak from the marinade, wiping off the excess but leaving some of the marinade on the steak.
- Grill the steak for 4-5 minutes on each side, depending on the thickness of the steak. Refer to the cooking temperatures in the post to help guide you.
- Remove the steak from the grill, place on a platter and cover with foil. Let the steak rest for 10 minutes before slicing.
- Slice the steak against the grain into thin pieces and place back on the platter with any juices from the steak.
Nutrition Facts : Calories 167 calories, Sugar 11.3 g, Sodium 614.7 mg, Fat 6.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 0.1 g, Protein 6.8 g, Cholesterol 17.3 mg
STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE
This recipe hails from one of my favourite restaurants, "The Witchery - By The Castle" in Edinburgh, Scotland, which is towards the top up the hill near the gates of Edinburgh Castle. The restaurant is located in a very old and atmospheric building where the "Old Hell Fire Club" used to hold their meetings. The Witchery serves this delicious steak there, called Steak Balmoral, which has the most divine whisky sauce I have ever tasted! Serve this steak with chips (French fries), boiled, jacket or steamed new potatoes and seasonal greens or a tossed salad. The sauce is uniquely famous for its stunning simplicity - no need for onions or garlic, the cream, mustard, mushrooms and whisky tick all the taste boxes! More information from the restaurant's web-site: Located in an historic sixteenth-century building at the gates of Edinburgh Castle, James Thomson's Witchery is the most atmospheric and spectacular dining destination in the city. A unique location,stunning interiors and superlative food, wine and service create memorable and magical dining experiences for locals, visitors and celebrities alike. Ewan MacGregor, Michael Douglas, Catherine Zeta Jones, Jack Nicholson and Clarissa Dickson Wright have all succumbed to its charms, with Andrew Lloyd Webber calling it the prettiest restaurant ever! Originally built for an Edinburgh merchant in 1595, this historic building on the Royal Mile now includes the jewel-like Witchery diningroom, the spectacular Secret Garden and a collection of totally indulgent and opulent suites on the floors above and in an adjacent historic building. (This recipe is the authentic recipe from the restaurant's web-site.)
Provided by French Tart
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
- Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
- Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
- Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
- NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.
SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE
A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
- Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
- Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
- Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!
CENTER RING STRIP STEAK MARINATED IN SCOTCH WHISKY
Gunther Gebel-Williams, Wild-Animal Trainer
Provided by Glenn Collins
Categories dinner, main course
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a container large enough to hold the steaks, combine all ingredients for marinade. Place steaks in marinade and leave in refrigerator, covered, overnight.
- Remove steaks from marinade. Broil to desired degree of doneness.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 19 grams, Sodium 1145 milligrams, Sugar 10 grams, TransFat 0 grams
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