• 2, 6-ounce filets
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, smashed
  • 1 sprig rosemary
  • ¼ cup Chattanooga Whiskey
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt


  1. Dissolve brown sugar and ¼ teaspoon salt in whiskey, set aside.
  2. Season filets well on all sides with salt and pepper. Gradually preheat 8 inch skillet over medium-high heat for 4-5 minutes. Add 1 tablespoon olive oil. 
  3. Sear filets for 4-5 minutes on one side. Flip and add butter and rosemary. Baste with butter and cook for 4-5 additional minutes, or until desired doneness.
  4. Turn burner off. Carefully add the whiskey mixture to skillet. Light the mixture using a long-handled lighter. Caution: there will be fire!
  5. Allow alcohol completely to burn away. Remove steaks and allow to rest 5 minutes. Turn the skillet back to medium-low heat and simmer for an additional 2 minutes until the glaze thickens. 
  6. Discard garlic cloves and rosemary. Spoon the glaze over filets and serve.

All recipes are the courtesy of Lodge Manufacturing, TN USA