• ¼ cup Crown Royal Deluxe Whisky
  • ¼ cup soy sauce
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 4 sirloin steaks, 6 to 8 ounces each, about ½ - inch thick
  • ¼ cup butter
  • 4 eggs, fried
  • 2 tablespoons finely chopped fresh chives


Combine whisky, soy sauce, oil, garlic and brown sugar. Put the steaks in the marinade and refrigerate between 1 and 12 hours. Preheat oven to 425 degrees Fahrenheit. Remove steaks from the marinade (but keep the marinade). Melt the butter in a large skillet over medium-high heat and sear steaks for 1 to 2 minutes per side or until browned. Pour the butter on top of the steaks and transfer to the oven. Bake for 3 to 5 minutes for medium-rare. Remove steaks from the pan and let rest for 10 minutes. Bring reserved marinade to a boil in the pan and cook for 2 to 3 minutes until it thickens. Serve steak with marinade sauce and top with a fried egg. Garnish with chives.

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