Smith & Wollensky, regarded in many circles as America’s Steakhouse, is celebrating the spirit of the Irish with a Steak & Whiskey Event, taking place now through March 19.
During the Steak & Whiskey Event, Smith & Wollensky is showcasing IrishAmerican Whiskey, producers of classic Irish Whiskey with a distinctive trademark name as their whiskey is matured in first fill ex-American bourbon casks and distilled in the southwest coast of Ireland. The casks and aging create an exceptional flavor that is filtered in a non-chill process, allowing the taste and character of the casks to come through. In preparation for St. Patrick’s Day festivities, guests are invited to get whisked away with a variety of IrishAmerican Whiskey-inspired cocktails, specialty tasting flight and an old-fashioned rubbed 10-ounce filet mignon available now through March 19.
Available March 1-19 is the crown jewel of the Steak & Whiskey event- a USDA Prime Kansas City Bone-In Sirloin that has been dry-aged in IrishAmerican whiskey for 30 days. Renowned for its on-premise dry-aging process, Corporate Executive Chef Matt King is taking one of Smith & Wollensky’s most popular cuts and aging it for 30 days wrapped in an IrishAmerican Whiskey-soaked cheesecloth, instilling a unique whiskey-infused flavor into this signature dry-aged cut. A video of that process is available here:
Smith & Wollensky Executive Chef Matt King shares the process of aging steak in whiskey
“As a chef, I am excited to draw inspiration from IrishAmerican Whiskey and present its outstanding flavor in our beautiful USDA Prime sirloins, one of our most celebrated cuts of meat at Smith & Wollensky,” said Corporate Executive Chef Matt King. “Through this dry-aging process, we’re going to impart some of the distinctive flavors from the whiskey into the beef, so we’ll have a balance of fruitiness, smokiness, and a taste of American Oak from the cask. The dry-aging process is going to increase the tenderness of the steak as well. We are keenly overseeing this process as it develops and look forward to sharing these specialty steaks with our guests starting March 1 through St. Patrick’s Day weekend.”
Now aging, this select USDA Prime Bone-In Kansas City Sirloin will be available in a limited quantity and guests are encouraged to reserve their steaks ONLINE or by phone, noting “Whiskey-Aged Steak” in the reservation request. The Steak & Whiskey Event offerings are available at Smith & Wollensky locations in the following cities: Boston, Chicago, Houston, Las Vegas, Miami Beach and New York. In addition to the reservation-only Kansas City Sirloin available March 1-19, Smith & Wollensky is currently offering the following:
- Old Fashioned Rubbed Filet Mignon – a 10-ounce filet mignon rubbed with angostura orange bitters, whiskey-smoked sugar and orange zest. The filet is finished with a whiskey gastrique using IrishAmerican Classic Blend and Luxardo Maraschino Liqueur. Priced at $53.
- Whiskey Tasting Flight – this tasting flight features IrishAmerican Classic, which uses 70% malted Irish barley in its blend, and the IrishAmerican 10 Year, which uses 100% single malted Irish barley, for guests interested in tasting both premium selections available. Each have unique differences in appearance, flavor profile and richness. Priced at $16 for two one-ounce flights.
- Signature IrishAmerican Cocktails – perfectly paired with steaks or enjoyed on their own, choices include a IrishAmerican Smash (IrishAmerican Classic Blend, mint, mixed berries, angostura berries, lemon, simple syrup) and IrishAmerican Club (IrishAmerican Classic Blend, apricot brandy, dry vermouth, egg white, lemon, simple syrup, orange peel). Each priced at $14.