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Jack Daniel's rib eye steak searing in a cast iron skillet with a glossy whiskey glaze and fresh thyme

Jack Daniel's Rib Eye Steak

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 30 minutes
15 minutes
Total Time: 1 hour
Servings: 2 Servings

Description

Juicy, well-marbled ribeye with a sweet-and-smoky Tennessee whiskey glaze and a deeply caramelized crust — restaurant-quality steakhouse flavor made at home in about 30 minutes.

Ingredients 

Steak & Marinade

  • 2 ribeye steaks, 1–1.5 in thick, 12–14 oz each
  • 1/4 cup Jack Daniel's Tennessee whiskey
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp coarse black pepper
  • Kosher salt, to taste

Jack Daniel's Glaze

  • 1/3 cup Jack Daniel's Tennessee whiskey
  • 1/3 cup brown sugar, packed
  • 3 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp unsalted butter
  • 1/4 tsp crushed red pepper flakes, optional

To Finish

  • 2 tbsp high-smoke-point oil
  • 2 tbsp unsalted butter
  • 2 sprigs thyme or rosemary
  • Flaky sea salt

Instructions

  • Marinate: Whisk whiskey, soy sauce, olive oil, garlic, Worcestershire, and pepper. Coat steaks and marinate 30 minutes at room temperature (or up to 4 hours refrigerated).
  • Make the glaze: Simmer all glaze ingredients except butter for 6–8 minutes until glossy and thickened. Whisk in butter off the heat. Set aside.
  • Dry & season: Pat steaks completely dry. Season both sides generously with kosher salt.
  • Sear: Heat oil in a cast-iron skillet over high heat until nearly smoking. Sear steaks 3–4 minutes per side for a deep crust.
  • Baste: Lower heat to medium, add butter and herbs, and spoon foaming butter over the steaks for about 1 minute.
  • Check temp: Pull at 130–135°F for medium-rare (5°F below target).
  • Glaze & rest: Brush with glaze in the final minute. Rest 5–10 minutes, finish with flaky salt, and serve with extra glaze.

Equipment

  • Cast Iron Skillet
  • Small Saucepan
  • Instant-read thermometer
  • Tongs
  • Basting Spoon

Notes

  • For a non-alcoholic version, swap whiskey for apple cider plus a splash of vanilla and a few drops of liquid smoke.
  • Brush glaze on only at the end — its high sugar content scorches quickly.
  • Always rest the steak before slicing to keep it juicy.

Nutrition

Serving: 1ServingCalories: 1250kcalCarbohydrates: 49gProtein: 52gFat: 77gSaturated Fat: 28gPolyunsaturated Fat: 8gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 183mgSodium: 3018mgPotassium: 959mgFiber: 1gSugar: 41gVitamin A: 737IUVitamin C: 4mgCalcium: 101mgIron: 6mg