Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.

    Advertisement
  • Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.

  • Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.

  • Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

Nutrition Facts

510.9 calories; 33.3 g protein; 15.7 g carbohydrates; 97 mg cholesterol; 545.6 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/26/2004
Nice recipe to dress up round steak. re: dry vs. fresh - for most herbs you should always cut the measure at least in half if you use dry (there are exceptions). Rosemary is strong anyway (and can be a bit chewey) - so if you haven't cooked with it before it's probably best to reduce it a bit further than that the first time. Read More
(17)

Most helpful critical review

Rating: 2 stars
09/28/2004
Rosemary too overpowering. Otherwise the sauce was pretty good. I used dried Rosemary instead of fresh. Maybe that was the problem? Read More
(3)
43 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
12/26/2004
Nice recipe to dress up round steak. re: dry vs. fresh - for most herbs you should always cut the measure at least in half if you use dry (there are exceptions). Rosemary is strong anyway (and can be a bit chewey) - so if you haven't cooked with it before it's probably best to reduce it a bit further than that the first time. Read More
(17)
Rating: 5 stars
05/24/2007
I didn't want to pan fry the steak so I used the sauce as a marinade and grilled them on the grill. This was one of the best steaks I have had in years. I used flat-iron steaks and marinated them in the sauce for 5 hours before grilling. Better than the steaks I have had in steak houses!! The entire family loved them. Read More
(12)
Rating: 5 stars
11/10/2006
I made this a couple months ago and just haven't gotten around to rating it. I thought the flavors were really unique and amazing. The flavor is really strong though so it's one of those recipes you'll either love or hate. Didn't have bacon and was still good without it. Read More
(10)
Advertisement
Rating: 4 stars
06/08/2006
I'd rate the recipe as written using round steak a four...the sauce was definitely 5 star though. It was soo good that you didn't even care if your meat was rather tough but next time I'll save the round steak for a crockpot recipe & top a N.Y. Strip w/ this delicious sauce. The only changes I made to the recipe were cutting back just a tad on the mustard in the sauce (I didn't have sweet/spicy mustard so I added a bit of honey to spicy brown mustard) & I used real bacon bits instead of frying bacon. I did cook my steaks in just a little bacon grease though. Will have the sauce again on a better cut of meat...thanks! Read More
(10)
Rating: 4 stars
01/04/2009
Made a couple of alterations to this one and it is really good. I didn't care to have the crumbled bacon on top of the steak because it made the steak seem crunchy. But at the same time I did like cooking the steak in the bacon greese. Oh the dilema here. My solution... add the bacon to a baked potato. Also I added a few sliced mushrooms saute in the sauce and it turned out really well. Go easy on the Rosemary three tablespoons is too much. One or two works or just eyeball it. Read More
(7)
Rating: 5 stars
04/26/2007
I substituted tequilla for the whiskey and left out the brown sugar. It was great. Read More
(5)
Advertisement
Rating: 4 stars
12/21/2009
This was my first time ever cooking steak and I made it perfectly. The only thing I thought it needed was a bit more of a sauce but less mustard taste. I was expecting it to be different than it was but it still turned out wonderfully! Great recipe!!! Read More
(3)
Rating: 2 stars
09/28/2004
Rosemary too overpowering. Otherwise the sauce was pretty good. I used dried Rosemary instead of fresh. Maybe that was the problem? Read More
(3)
Rating: 4 stars
04/15/2006
This is a great recipe but cleanup was a nightmare. I used 1 tsp. dried rosemary and ended up adding a little more lemon juice Worcestershire and brown sugar as the sauce seemed to evaporate almost immediately. Other than that the sauce was a hit and the steak an otherwise mediocre cut of meat was a hit. I will definitely use it again but I won't put my Calphalon pan through the ringer! Read More
(2)