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Creekstone Farms Butcher Paper
Whisky Bacon Round Steak

Whisky Bacon Round Steak

When you are craving something traditional, you can’t go wrong with this updated version of smothered steak. The bourbon sauce gives it a wonderful complex flavor and the bacon adds a nice textural crunch. For a total retro meal, pair with mashed potatoes and a vegetable medley.

Yield: Serves 4.


  • 4 pieces Creekstone Farms top round cube steak
  • ½ cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 8 slices of bacon
  • 3 cloves garlic, minced
  • 2 Tb bourbon
  • ¼ cup brown sugar
  • 3 Tb water
  • 2 Tb soy sauce
  • 1 Tb Worchestershire sauce
  • 1 Tb Dijon mustard
  • Salt and pepper to taste


  1. Mix flour, salt, and pepper in a shallow bowl.  Dredge steaks in flour mixture, shake off excess, and set aside.
  2. Heat a large cast iron skillet to medium heat.  Fry bacon until crisp.  Remove and drain. Pour off all but 3 Tb of the hot bacon grease, reserving excess. 
  3. Keep heat at medium and gently brown the steaks on both sides, adding more bacon fat if necessary. 
  4. Mix garlic, bourbon, brown sugar, Worchestershire, and Dijon in a bowl.  Pour over steaks and lower heat to simmer. Cover and cook 10 minutes per side, stirring sauce occasionally, until steaks are completely done. 
  5. Remove steaks from sauce and reduce until sauce is slightly thickened. 
  6. Season sauce to taste with salt and pepper, crumble bacon into sauce, and pour over meat.

*This is ideal with mashed potatoes.