For many, tradition suggests pairing your favorite cut of beef with a glass of full-bodied red wine. Whether that’s a cab, a Brunello, or even a malbec is really up to you, but to be honest, we see things a bit differently. Not that we don’t love a good glass of vino, but when we order our favorite cut of steak, we prefer to pair it with the right Scotch.
In good news, we’re not alone, and we got the opportunity to sit down with some of the whisky world’s most-knowledgeable voices to learn what we should think about when pairing Scotch and steak and what cuts work best with which bottles.
How To Pair Steak And Whiskey
What makes whiskey and steak pair well?
“Whisky and steak pair well because both offer complex, robust flavors that can complement and enhance each other,” explains Bruichladdich National Brand Ambassador Jason Cousins. “Steak is rich in umami and savory flavors, and when paired with whisky, the caramel, spice, or fruity notes in the whisky (and the smokiness of a Scotch) can elevate the steak experience.”
“It’s not only flavor but texture,” adds Cousins. ”Heavier dishes, often with rich flavors, pair well with high proof, neat spirits. I often enjoy a whisky as a digestif for this reason. Comparing whisky to wine pairings, it is also about complementing textures, rich flavors with full bodied whiskies… lighter flavors with crisp, younger whiskies, etc.”
Ewan Morgan, Diageo U.S. Luxury Ambassador, explains this is due to the Maillard Reaction in Steak: “When steak is cooked, proteins and reducing sugars react at high heat to form hundreds of complex compounds, including pyrazines, furans, and thiophenes. These compounds contribute to savory, nutty, and roasted flavors, creating the characteristic crust on a perfectly seared steak”
The oak maturation in whisky also plays a park as “whiskey aged in oak barrels derives flavors from the breakdown of wood components,” adds Morgan. Further explaining that, “Hemicellulose: Breaks down during toasting, imparting sweet, caramelized flavors like toffee and brown sugar. Lignin: Decomposes into vanillin and phenolic compounds, adding vanilla and spice notes. Tannins: Contribute dryness and astringency, which help cleanse the palate when paired with fatty cuts of steak. Peat Smoke: For peated whiskies like Lagavulin, phenols like guaiacol and cresol from the peat provide smoky, medicinal flavors that pair well with charred meats.”
“For example, peated whiskies like Bruichladdich’s Port Charlotte can bring out and complement the smokiness in grilled meats,” notes Cousins. “It has hints of BBQ smoke, along with earthy and maritime notes, which can complement dishes that have been pan charred or grilled. Meanwhile lighter expressions like Bruichladdich’s unpeated releases, such as The Classic Laddie, may highlight the steak’s tenderness and richness without overpowering it.
“Together, the roasted and caramelized flavors in steak complement the oak-derived complexity of whisky, creating a pairing that is both robust and nuanced,” Morgan clarifies.
How to Start Pairing a Steak Recipe with Scotch?
For Morgan the first move is to analyze the steak’s flavor profile. “Lean cuts pair with lighter, floral, or fruity whiskies,” he says. While “fatty cuts require bold whiskies with higher alcohol and phenolic content to cut through richness.”
For Cousins, “pairing whisky isn’t much different than pairing wine. It is all about balanced flavors that either complement or contrast with each other.”
It’s important to consider the cooking method, notes Morgan, grilled or seared steak enhance smoky, roast flavors, which pair well with peated whiskies. Cousins agrees when it comes to pairing peated whiskies with grilled steaks, their “smokiness can enhance the depth of flavor in dishes like grilled steak,” he comments. Often, “[peated whisky] “has a richer, meatier flavor with dark fruits, so it would pair well with and balance a rich, meaty dish.”
Braised or slow-cooked steaks, meanwhile, should be paired “with sherried or sweet whiskies to balance umami and sweetness,” explains Morgan. He also reminds us to “match flavors, contract textures. Look for whiskies that either amplify the steak’s flavors or cleanse the palate for the next bite.”
Steak Cuts and Whiskey Recommendations
Rump Roast
Cousins: For rump roast, I would recommend a whisky with some depth and richness to match the robust flavors of the meat. A Bruichladdich whisky like The Classic Laddie would be an excellent choice. Its smooth maltiness and slight citrus notes would complement the savory richness of the roast without overwhelming it. The subtle oak influence adds a nice layer of complexity to balance the steak’s flavors.
Morgan:
- Whisky: Pittyvaich 1992 Prima and Ultima 4
- Why: The Maillard crust of the roast creates nutty and caramel flavors that pair with Pittyvaich’s Orchard fruit with a pistachio cream note, toasty oak notes derived from hemicellulose breakdown.
- Example: Serve with rosemary and garlic for earthy synergy.
Top Round
Cousins: Top round is a lean cut of meat with a mild flavor, so I’d recommend a whisky that is not too overpowering but still offers some complexity. Bruichladdich Islay Barley would be a perfect match as its lightness, with notes of fresh tropical fruit and a touch of floral at the finish, would complement the more delicate flavors of the top round while its slight maltiness adds a bit of depth.
Morgan:
- Whisky: Dalwhinnie 15 Year Old.
- Why: The lean top round benefits from Dalwhinnie’s oak-derived caramel and heather honey vanilla notes, balancing the steak’s subtle flavors.
- Example: Add a light peppercorn sauce to complement the whisky’s spice.
Sirloin
Cousins: Sirloin is a flavorful cut of meat with a moderate level of tenderness and richness. A whisky like Port Charlotte 10 works beautifully with sirloin. The smoky, earthy notes of the Port Charlotte whisky create a delicious contrast to the steak’s hearty, meaty flavors, making each bite and sip complement each other perfectly. The peat complements the charred crust of a grilled sirloin, while the richness of the whisky enhances the steak’s savory taste.
Morgan:
- Whisky: Mortlach 50 Year Old
- Why: The sirloin’s moderate marbling and seared crust pair perfectly with Mortlach’s sherried complexity and lignin-derived vanillin.
- Example: Pair with truffle butter and red berry sauce to enhance the whisky’s sweet berry richness.
Tri-Tip
Cousins: Tri-tip, with its bold, beefy flavor and lean yet tender profile, pairs wonderfully with Bruichladdich The Classic Laddie. This unpeated single malt whisky enhances the flavors of tri-tip with its vibrant, fruity, and floral notes, while its creamy texture balances the meat’s natural richness. Adding natural aperitifs like vermouth and bitters in a decadent cocktail can also stimulate the appetite.
Morgan:
- Whisky: Talisker 30 Year Old.
- Why: The bold phenolic compounds in Talisker complement the robust beefy flavor of grilled tri-tip, while the whisky’s maritime and dark chocolate finish contrasts the Maillard smokiness.
- Example: Serve with a coffee-rubbed crust and Maldon Sea Salt for added complexity.
Hanger Steak
Cousins: Hanger steak has a rich, beefy flavor and a tender texture, often benefiting from bold flavors. For this cut, I recommend Port Charlotte 10, as the whisky’s bold peat and smokiness will stand up to the meat’s strong flavor. The earthy, smoky qualities of the whisky will complement the meat’s natural taste, especially when it’s grilled with a smoky crust.
Morgan:
- Whisky: Oban Coastal Orchard 2024 Special Release Aged 10 Years
- Why: Hanger steak’s strong umami flavors match the coastal, green apple esters and caramelized oak sugars in Oban.
- Example: Add a tamarind glaze to echo the whisky’s sweet-tangy profile.
New York Strip
Cousins: The New York strip is a flavorful, well-marbled cut, and I’d recommend a whisky that balances the richness of the steak. Bruichladdich’s mysterious, premium Black Art 11 would match the luxurious cut perfectly. The rich and sweet notes of stone fruit in Black Art will pair beautifully with the steak’s marbling and tender texture, creating a harmonious balance between the steak’s richness and the whisky’s complexity.
Morgan:
- Whisky: Mortlach 50 Year Old.
- Why: Mortlach’s sherry-cask aging adds dried fruit and chocolate notes, matching the strip steak’s rich marbling and charred crust.
- Example: Serve with a cherry reduction to enhance the whisky’s sherried depth.
Filet Mignon
Cousins: Filet mignon is one of the most tender cuts with a delicate flavor, so I would recommend a whisky that is refined and elegant but still offers some depth. Bruichladdich’s newest release, 18 Year Old would pair wonderfully, with its smooth, oaky, and slightly fruity character. The complexity of the whisky complements the subtle flavors of the filet mignon, adding a layer of richness without overpowering the meat’s delicate profile.
Morgan:
- Whisky: Clynelish 14 Year Old.
- Why: The delicate filet mignon pairs with this waxy Highland whisky’s soft caramel, toffee, and pineapple notes, derived from it’s unique distillation regime.
- Example: Accompany with a red wine and MSG demi-glace.
Porterhouse
Cousins: Porterhouse is a combination of tenderloin and strip steak, offering both tenderness and rich flavor. For this, I’d recommend a whisky with a bit of everything—body, complexity, and balance. The Octomore 15 range (featuring one of the world’s most heavily peated whiskies) would be an excellent match. Its bold peat and intense flavors work well with the robust flavor profile of the porterhouse, especially when grilled to perfection.
Morgan:
- Whisky: Johnnie Walker Blue Label Ice Chalet: Limited Edition
- Why: The complexity of Ice Chalet’s blending complements the porterhouse’s dual textures (lean filet and fatty strip). Oak-derived tannins coupled with the waxiness of Brora cleanse then coat the palate with a luxurious mouthfeel.
- Example: Pair with vanilla ice cream and peppery extra-virgin olive oil with smoked sea salt.
T-Bone
Cousins: The T-bone is a large, flavorful cut with both tenderloin and strip steak, so I’d go for a whisky that has the balance to handle both parts of the steak. Bruichladdich 18 Year Old would pair nicely as it has notes of dried fruits, honeycomb, and toasted oak.
Morgan:
- Whisky: Caol Ila 12 Year Old.
- Why: The briny, slightly smoky citrusy profile enhances the steak’s charred Maillard crust while balancing the richness of the fat.
- Example: Pair with a charred lemon to lift the dish and thyme confit mushrooms to enhance the umami notes.
Ribeye
Cousins: Ribeye, known for its rich marbling and robust flavor, pairs exceptionally well with Bruichladdich Port Charlotte PC:10. This heavily peated single malt whisky complements the steak’s savory and fatty characteristics with its smoky intensity and layers of complexity. I also recommend using a marinade recipe that allows you to integrate the whisky into the sauce, such as the Steak Frites with Sauce Diane recipe we’ve created in partnership with ButcherBox. The sauce can be infused with whatever whisky you prefer, which can create a 360º pairing experience.
Morgan:
- Whisky: Lagavulin 16 Year Old.
- Why: The ribeye’s high fat content needs Lagavulin’s intense phenols and peat smoke to cut through the richness.
- Example: Serve with herb compound butter and Maldon Sea Salt for harmony.
Brisket
Cousins: Brisket, with its deep, smoky, and savory flavors, pairs well with a whisky that has some complexity and depth. The Octomore 15 Range would be an excellent choice here. Its intense peat smoke and deep layers of flavor will match the smoky profile of the brisket, making for a bold and satisfying pairing.
Morgan:
- Whisky: Brora 1977 Prima & Ultima Fourth Release.
- Why: The caramel and toasted oak flavors with a gentle whisp of peat enhance the slow-smoked brisket’s bark (a Maillard reaction marvel).
- Example: Pair with sweet BBQ sauce to match the whisky’s profile.
Tomahawk
Cousins: The Tomahawk steak, with its marbling and size, deserves a whisky with deep flavor and body. Bruichladdich Black Art 11 is a fantastic choice for its rich, complex, and slightly spicy profile with notes of cinnamon and wood spice. The intense depth of the whisky complements the bold, grilled flavors of the Tomahawk without getting lost in the meat’s richness.
Flat Iron
Cousins: Flat iron steak is a tender, flavorful cut with a bit of chew, so a whisky with depth but not overwhelming smokiness would be ideal. Bruichladdich The Classic Laddie would be a perfect choice, as its light but complex character, with floral and malty notes, complements the tender and flavorful nature of the flat iron.
Short Ribs
Cousins: For short ribs, which are rich and fatty, a whisky that has a bit of sweetness and a full body would pair wonderfully. A Sherried Single Malt or a whisky with bourbon barrel influence like Octomore 15.1 and 15.3 work particularly well. These often have rich caramel, toffee, dried fruit, and spice notes that complement the umami flavors of short ribs.
Steak Cooking Recommendations
“Medium-rare is optimal for most cuts, as it balances tenderness with the formation of Maillard compounds on the crust,” says Morgan. “For fattier cuts like ribeye, go medium to allow the fat to render and amplify flavor.”
Cousins also recommends medium-rare because it “ensures the steak stays juicy, highlighting the interplay between its natural flavors and the whisky pairing.”
Those looking to order their steaks and Scotch together should check out the ButcherBox and Bruichladdich partnership. Together, they curated three exclusive box bundles that pair Bruichladdich’s whiskies with ButcherBox’s high-quality humanely raised proteins.
