• 2-3lbs grass-fed chuck steak
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 tablespoon Moroccan Spice Blend (see end of recipe)
  • 1/8 cup single-malt whiskey or amber spirits such as bourbon


Bring the meat to room temperature and blot it dry. Using an electric spice grinder or a mortar and pestle, grind the coriander seeds and peppercorns. Blend them with the Moroccan Spice Blend. Rub this mixture all over the meat’s surface to form a thick coat. Set aside for 1 hour at room temperature.

Heat the oven to 500 degrees. Using a cast-iron frying pan, roast the meat in the center of the oven for 10 minutes.

Turn the oven’s setting to 300 degrees and continue to roast for 30 minutes or until a thermometer probe in the center of the meat reads 122 degrees. Remove from the oven, pour the whiskey over the meat, and let rest for 20 minutes. Remove the meat from the pan and cook the pan juices mixed with the whiskey over medium heat, stirring and scraping up the browned bits to incorporate them into the sauce, until thickened and reduced by a third.

Use an electric knife or a very sharp carving knife to cut the meat across the grain into thin slices, drizzle with the sauce, and serve.

(This recipe works with chuck roast as well. Just double the amounts and cooking time for a 4 1/2 pound roast)