This easy steak marinade combines whiskey, garlic, lemon, Worcestershire, and seasonings to bring out bold flavors in your juicy steaks. Your friends will rave about your steaks!

whiskey marinade in a sealed jar with pieces of garlic floating on top and a bottle of whiskey setting behind the jar

Our Special Occasion Whiskey Steak Marinade

A great steak is always a fantastic choice for special occasions, such as Father’s Day, a friend’s birthday, or a family BBQ. To make the occasion extra flavorful, we like to marinade a great cut of steak in my whiskey marinade.

Whiskey, with its complex flavors and rich aroma, is an excellent base for a steak marinade. The alcohol helps to tenderize the meat, while the sugars in the whiskey caramelize during cooking, creating a delicious crust. Additionally, the depth of flavor in whiskey complements the robust taste of steak, making for a mouthwatering combination.

We like to marinate T-bone steaks, New York strip steaks, sirloin, and flank steaks on our outdoor grill. The marinade adds tenderness to these great cuts.

If you are an inspiring grill master, then you will definitely want to check out my other cookout-style recipes. Add my BBQ Coffee Dry Rub Recipe, Maple BBQ Dry Rub, and Texas BBQ Rub to your spice box. If you want to grill some poultry, then try my Lemon Pepper Marinade or Poultry Dry Rub Recipe

What You Need to Make Marinade for Steak

Simple ingredients simmered together will elevate your steaks to a new level of flavor. Here are the ingredients you will need for your whiskey steak marinade.

A bottle of Five Trail blended American whiskey on a white surface is surrounded by small bowls containing pepper, red pepper flakes, soy sauce, Worcestershire sauce, brown sugar, garlic, and a lemon cut in half with zest and juice—perfect ingredients for a canned cowboy candy recipe.

whiskey: choose your favorite brand. I have given you some whiskey flavor profiles further down in the post.
brown sugar: add sweetness and caramelization to the meat during cooking
soy sauce: if you prefer, you could use coconut aminos. If you are watching your salt intake then use low-sodium soy sauce
worcestershire sauce: your favorite brand
lemon juice: don’t use the green bottle of lemon juice, freshly squeezed is best
lemon zest: wash your lemon well before you grate the rind
minced garlic: do not use the already minced garlic in a jar. Fresh minced garlic cloves are best
black pepper: I like to use fresh coarse ground black pepper with steaks
red pepper flakes: These are optional. If you like the taste of spicy heat, add the red pepper chili flakes

How-To Make Whiskey Steak Marinade

Zest and Juice Leomon

Wash the lemon and then zest with a fine grater.
Juice the lemon. I do this after I zest the lemon.

A marble cutting board holds a halved lemon and a lemon reamer with zest scattered around. Near the board, a green and black zester rests on a light gray surface, sprinkled with lemon zest flakes. A wooden handle peeks out from the back of the board.

Mince Fresh Garlic

Peel garlic and finely mince. I like to use my small garlic mincer.

A green garlic press sits on a marble and wood cutting board. Minced garlic pieces are in and around the press, with additional minced garlic in a small clear bowl next to it. The board rests on a light gray surface.

Combine Ingredients

Pour whiskey, soy sauce, Worcestershire, and lemon juice into a saucepan. Add garlic, lemon zest, pepper, and brown sugar.

A light blue saucepan with a white interior sits on a white surface. Inside the pan are mixed ingredients including chopped onions, red pepper flakes, ground black pepper, brown sugar, and liquid ingredients. Beside the pan is a small whisk and a wooden trivet.

Heat Marinade

Bring marinade to a simmer over medium-high heat. Stirring continually to help dissolve the brown sugar, simmer until the alcohol has largely evaporated, about 3 minutes. This will create a mellow flavor in your marinade.
Allow the marinade to cool to room temperature.

A blue-handled pot sits on a stove top, containing a dark sauce mixture with visible bits of minced garlic and spices. A silver whisk is partially submerged in the sauce, resting against the pot’s edge.

Marinade Steak

Place the marinade and meat in a ziplock bag. Marinate the beef for 30 minutes or up to 3 hours in the refrigerator.
Remove meat from the marinade and pat dry with a paper towel before grilling. Discard marinade.
Grill or cook the steak in a cast iron skillet.

Tips for Perfect Whiskey Steak Marinade

Time: Marinate for at least 2 hours, but not more than 24 hours to avoid breaking down the meat too much.
Temperature: Always marinate in the refrigerator to prevent bacterial growth.
Container: Use a non-reactive container such as glass, stainless steel, or food-grade plastic.
Prep Meat: To infuse the most flavor into a piece of meat, pierce the steak thoroughly with a skewer or score it with shallow cuts. This will help the flavors of your marinade penetrate the meat.
Before Cooking Steak: After marinating, be sure to wipe the steak dry before grilling by patting it with a piece of dry paper towel. This will ensure the steak browns properly, forming a crust outside and sealing the flavors into the meat.

How long should I marinate a steak?

It is best to marinate steaks in the refrigerator for 30 minutes or up to 3 hours. You can marinate steak too long. If you leave the steak in the whisky marinade longer it will start breaking down the proteins in your meat.

How much marinade per pound of steak?

As a general rule, a marinade-to-meat ratio is one-half cup of marinade per pound of meat. This amount will vary depending on the variety, cut, and size of the meat.

Can I reuse marinade?

No, it’s not safe to reuse marinade that has been in contact with raw meat.

What type of whiskey is good for marinating meat?

You can use any brand of whiskey in this marinade recipe; however, not all whiskeys are created equal when it comes to marinade flavors. Opt for a mid-range whiskey that you enjoy drinking, as its flavors will impart to the meat.

Jack Daniels Marinade: If you are a Jack person, then, by all means, use it to infuse your marinade’s flavor into your meats. Just for fun, why not try two marinade batches, one with Jack and one with a good bourbon? See if your guest can tell the difference.
Bourbon: Slightly sweet with notes of caramel, vanilla, and oak.
Why It Works: The sweetness and richness of bourbon add depth to the marinade and balance savory and spicy ingredients well.
Tennessee Whiskey: Smooth with hints of charcoal and maple.
Why It Works: The smoothness and subtle smoky notes of Tennessee whiskey, like Jack Daniel’s, add complexity without overpowering the meat.
Rye Whiskey: Spicy and robust with hints of pepper and oak.
Why It Works: Rye whiskey’s spiciness can add an extra kick to the marinade, making it great for those who enjoy bolder flavors.
Irish Whiskey: Light and smooth with notes of fruit and honey.
Why It Works: Irish whiskey’s lighter profile is ideal for those who prefer a more subtle infusion of flavor in their meat.
Scotch Whisky: Varies widely, from light and floral to rich and smoky.
Why It Works: Scotch can be used for a more complex and sophisticated marinade, especially those with a smoky flavor, like an Islay whisky.
Canadian Whisky: Smooth and versatile with a blend of spice and sweetness.
Why It Works: Canadian whisky’s balanced flavor makes it a versatile choice for various marinades, suitable for both beef and pork.

My Favorite Equipment For Marinading

You want to be sure all your meat is covered in the marinade, so I like to use Ziploc Marinade Bags. They are large enough for several pounds of meat, and I am able to shake the bag easily throughout the marinade time.

How to Store Leftover Marinade

Do not keep the marinade that has been used. However, if you don’t use all of this recipe, you can save the leftover marinade for another time.

Freeze: Store in an airtight container or freezer bag. It will remain fresh for up to three months. Thaw overnight in the refrigerator when you are ready to use it.
Refrigerate: If not used for raw meat, store it in the fridge in a jar with a tight-fitting lid for up to 3 days.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

Best Whiskey Steak Marinade Recipe | Juicy & Flavorful

Our Special Occasion Whiskey Steak Marinade

What You Need to Make Marinade for Steak

Send This Recipe To Your Inbox