WhistlePig and STK
Dan Myers

STK Partners with WhistlePig for Month-Long Steak and Whiskey Pairing Menu

The promotion will last until the end of June

June is National Steakhouse Month, so to celebrate, STK, which has 18 locations around the world, has partnered with WhistlePig Rye Whiskey for a lavish three-course steak-and-whiskey pairing menu.

The menu, which is currently available at all U.S. locations (in New York, Atlanta, Chicago, Miami, Orlando, Denver, and Los Angeles), lets guests choose from two appetizers (Nueske’s smoked bacon with maple balsamic glaze or “Lil Brg” sliders), three entrees (dry-aged bone-in New York strip, Dry-aged 14-ounce Delmonico ribeye, or roasted half chicken), and a variety of sides (mac and cheese, sweet corn pudding, asparagus, mushrooms, or jalapeno Cheddar grits); warm WhistlePig soaked banana bread pudding is for dessert. Three snifters of WhistlePig are served with the meal: 10 year, 12 year, and 15 year.

We had the opportunity to check out the promotion at the Midtown Manhattan location at the invitation of the restaurant, and this is a seriously luxurious meal.

Dan Myers

To start, the bacon was slow-cooked until falling apart, and the glaze brings it closer to barbecue than anything else. The sliders were made with high-grade beef and perfectly cooked to medium rare.

Dan Myers

Our amply-portioned steaks were perfectly cooked as well, and were certainly up to the standard we’ve come to expect from a high-end steakhouse. On the side, the mac and cheese was insanely delicious and asparagus were fresh and nicely grilled.

Dan Myers

And even though the bread pudding was a little dry, it was still an ideal way to end the meal. As for the whiskeys, each one paired nicely with its corresponding course. These are some top-notch whiskeys as well; bottles of the 15-year sell for upwards of $200.

The prix-fixe is offered on its own for $115 per person; the whiskey flight is a very good value at $50. If you’re a fan of steak and whiskey and have a special occasion to celebrate (or not), you can’t go wrong by taking advantage of this partnership.

Dan Myers
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The meal that was the subject of this article was provided at no cost to the writer.