Rib-Eye meets whiskey in this delicious Irish Whiskey Steak dish that is divine with Irish Colcannon; on St. Patrick’s Day…or any day!
For years my St. Patrick’s Day went one way: a Reuben sandwich. I never cooked corned beef or steamed cabbage in the name of the holiday. Lately I’ve branched out and found a new favorite: Irish Whiskey Steak. It’s bold, savory and pairs beautifully with classic Irish Colcannon.
This recipe was inspired by receiving a bottle of Concannon Irish Whiskey. Created through a collaboration between Concannon Vineyard in Livermore Valley and Ireland’s Cooley distillery, the whiskey blends malted barley and corn, is craft distilled and aged in bourbon barrels for at least four years. A portion is finished in Petite Sirah wine barrels shipped from California to Ireland, a finishing step that imparts a fruity character sometimes called “the Concannon Effect.”
Concannon Irish Whiskey has a clean profile with honeyed, citrus and malt notes and a fresh oak finish. It works well neat or in cocktails, and it also makes an excellent base for a steak marinade. I used it to marinate rib-eye steaks and served them with Irish Colcannon with bacon for a memorable meal.
The beef for this dish came from Colorado, after attending a symposium at Colorado State University called “Beef + Transparency = Trust.” The program offered insight into cattle production across the state and allowed attendees to meet ranchers, feedlot managers and processors. That day deepened my appreciation for the people who raise and handle beef and for the care that goes into producing quality meat.
One highlight was hearing Dr. Temple Grandin, whose work champions humane treatment of animals and who brings compassion to how livestock are handled. We also heard from Sara Shields, a fourth-generation Colorado cattle rancher, whose personal stories about ranch life were moving and genuine.
After the event I wanted to buy local beef and speak with a rancher. I met Todd Inglee of Ralston Valley Beef, a small family operation that raises cattle with a focus on stewardship and taste. Todd and his family were generous and welcoming; he even brought samples of the beef for me to cook. His children tried the meal we prepared together, and when Todd told me I had cooked the beef perfectly, it was the best compliment.
Ralston Valley cattle are grass-fed and finished on grain, a method many believe achieves an ideal balance of flavor and marbling. Using Todd’s rib-eye steaks with the whiskey marinade produced an incredibly tender, flavorful result that I’ll happily make again—especially for St. Patrick’s Day.
This dish—rib-eyes with a whiskey glaze and pan juices, served alongside colcannon—felt like a celebration. The whiskey adds a caramelized sweetness and depth to the steaks that elevates the whole plate. I may have enjoyed a Guinness alongside, but the steak truly stood on its own.
Below you’ll find the recipe I used. The marinade is simple to prepare, requires a few hours of marinating time and finishes quickly on the grill or in a skillet. It’s a great dish for St. Patrick’s Day or any night when you want something special.
More Irish Favorites
- Irish Colcannon with Bacon
- Homemade Reuben Sandwiches
- Shepherd’s Pie
- Dubliner Beef Burger with Irish Stout Ketchup
- Homemade Guinness Irish Stout Ketchup
- Irish Soda Bread with Tart Cherries
- Irish Coffee Ice Cream with Chocolate Chunks
- Guinness Chocolate Cupcakes
- Chocolate Stout Brownies
- ‘Irish Coffee’ Dessert Cake
Irish Whiskey or Liqueur Cocktails
- Baby Guinness Cocktail
- Iced Irish Coffee Cocktail
- Irish Cream with Irish Whiskey Cocktail – The Toast
- Guinness Float with Irish Cream Liqueur
- Guinness Vanilla Malted Milkshake
- Kahlua and Irish Whiskey Frozen Cocktail
PIN IT! ‘Irish Whiskey Steak’
Irish Whiskey Steaks
Barb
Pin Recipe
Ingredients
For the Whiskey Steak Marinade
- ½ cup brown sugar
- ½ cup whiskey
- 3 tablespoons olive oil
- ½ tablespoon garlic powder
- ¼ cup soy sauce
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 pounds beef rib-eye steaks
Instructions
To Make the Steak
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Combine all ingredients except the steak in a small saucepan and warm gently until the brown sugar dissolves.
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Place steaks and cooled marinade in an airtight bag or container, massage the marinade into the meat, and refrigerate for 2–6 hours.
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Remove steaks from the marinade and pat lightly. Pan-fry in a mix of olive oil and butter or grill to your preferred doneness.
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Let steaks rest for 5 minutes, slice, and spoon pan juices over the slices before serving.
Nutrition