Few meals are as primally pleasing to prepare as steak cooked on the grill. Summer is when countless Americans get in touch with their inner Neanderthal, carefully choosing the cut, thickness, and age of steaks for a meal of flame-cooked flesh. Whisky, of course, makes a natural partner with flavors of smoke and char, but as it turns out, creating the perfect pairing of whisky and steak requires a little more inspection than you might first think.
“The provenance of the beef is more important than the cut,” says Danny McCallum, chef at Toronto’s premier steakhouse, Jacobs & Co. “While...
