Dry July might be a noble cause, but let's face it, some of us are more inclined to embrace a hearty meal than abstain. If you're in the mood for something that'll make your taste buds dance, let's talk about a Rye Whisky Steak Sandwich. This isn't just any sandwich; it's a flavour-packed creation that's bound to turn any mundane meal into a culinary celebration.
Rye whisky, with its robust and spicy profile, is the unsung hero in many gourmet creations. Originating from North America, rye whisky has a unique character, thanks to its high rye grain content. Unlike its sweeter bourbon cousin, rye whisky boasts a bold, peppery kick with hints of oak, caramel, and a touch of fruitiness. This makes it a perfect companion for rich, savory dishes, especially a well-cooked steak.
The art of making rye whisky dates back to the early settlers in Pennsylvania and Maryland, who found that rye was a hardy grain that thrived in their region's climate. As distillation techniques improved, so did the complexity of rye whisky, earning it a reputation for its distinctive, robust flavor profile. Today, rye whisky enjoys a resurgence in popularity, thanks to its versatility in cocktails and culinary applications.
Pairing rye whisky with steak is a match made in heaven. The whisky's spicy notes complement the rich, umami flavors of the beef, while its inherent sweetness balances the savory elements. When used in cooking, rye whisky adds depth and complexity to the dish, making every bite an experience.
The star of today's show, however, isn't just the steak. It's the sticky bacon and rye whisky jam that elevates this sandwich to gourmet status. Crafted by the culinary maestro Marcus Wareing, this jam is a testament to his flair for blending tradition with innovation. Wareing, a celebrated English chef known for his Michelin-starred restaurant Marcus (before its closure in 2023), brings his expertise to the table with this recipe. Now, he spends his time exploring new possibilities on his Sussex smallholding, bringing the best of farm life to his culinary creations.
Marcus Wareing explores new possibilities on his Sussex smallholding. One of his favourite things about the farm is having livestock grazing in the fields. Last year, Marcus obtained two Longhorn cows, but now he is thinking of expanding his herd. So he visits the nearby Buckhurst estate to learn about traditional Sussex cattle and try some of their meat to see if they are the right breed for him. Then Marcus learns about pond management and how to encourage more wildlife onto the farm. As well as pickling pears and helping Anatoliy pick a bumper crop of lavender. Finally, it is time to eat, so Marcus cooks an epic steak sandwich using Sussex sirloin and homemade bacon jam, the perfect lunch for Stuart, who is hard at work in the field.
So, if you're ready to experience a culinary delight that's as bold as your taste, here's how to create this epic Rye Whisky Steak Sandwich.
The Ingredients:
For The Steak:
- 1/4 cup rye whisky
- 1/2 tsp celery salt
- 1 tbsp Worcestershire sauce
- 1/2 orange, rind finely grated, and 1/3 cup juice
- 1/2 tbsp Dijon mustard
- 2 beef porterhouse steaks
- 2 cups green salad (to serve)
- 1/4 cup brown sugar
For The Bacon Jam:
- 200g pancetta, chopped
- 200g bacon lardons
- 2 white onions, chopped
- 6 garlic cloves, finely chopped
- 2 red chillies, chopped
- 2 tbsp rye whisky
- 2 tbsp maple syrup
- 200g soft dark brown sugar
- Freshly ground black pepper
Instructions:
For the Bacon Jam:
- Fry the pancetta and bacon lardons in a frying pan on high heat until the fat renders and the meat crisps up. Remove the meat with a slotted spoon and set aside.
- Add the chopped onions to the bacon fat along with garlic, chilli, and a pinch of pepper. Fry gently until softened.
- Stir in the rye whisky, maple syrup, and dark brown sugar. Return the bacon to the pan and cook for about 20 minutes until the mixture is sweet and sticky.
- Transfer the jam to a sterilized jar and set aside.
For the Steak:
- Mix the whisky, brown sugar, orange rind and juice, Worcestershire sauce, Dijon mustard, and celery salt in a small pan over medium heat. Stir until the mixture boils, then simmer for 10 minutes until slightly thickened.
- Preheat a chargrill over medium-high heat. Cook the steaks for about 3 minutes on each side for medium rare, or until done to your liking. Spoon about 2 tablespoons of the whisky sauce over the sizzling steaks to glaze.
- Serve the steak on a fresh ciabatta roll, topped with a generous spread of bacon jam and a crisp green salad on the side. This sandwich is not just a meal; it's an experience, one that brings together the robust flavors of rye whisky and the rich, savory taste of well-cooked beef.
This Rye Whisky Steak Sandwich isn’t just any meal; it’s a masterclass in combining bold flavours and culinary finesse. Whisky lovers and food enthusiasts alike will find it impressive and satisfying. If you’re looking to elevate your bbq experience, this recipe is your go-to for a bit of a twist. It's a fantastic way to enjoy the robust, spicy notes of rye whisky while indulging in a gourmet twist on a classic steak sandwich. Treat yourself to something special and enjoy the ride!
