Those of you who know me know that in my little mind there is no greater pleasure than a good cow. This recipe won, hands-down, on 4/5 with our Cowboy Theme Day and and gets to be the Star. Maybe it was the steak, maybe the grill marks or maybe [probably] it was the whiskey butter. I served it up with spicy pinto beans, sauteed mushrooms, a little bread and a dusting of curly parsley.Special thanks again to Chris and Nicole for coming over, putting up with us and downing the grub.
Whiskey Butter:
Steaks:
- 4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
- 1 teaspoon kosher salt
- 1/4 teaspoon whole black peppercorns, coarsely ground
- Olive oil
- Chopped parsley, optional
Preparation
Make Whiskey Butter: [Make Butter at least 3 hours in advance.]
- Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper.
- Mix well.
- On a piece of plastic wrap, drop butter in spoonfuls to form a log.
- Roll butter in plastic wrap and smooth out to form a round log.
- Refrigerate until hard and easy to slice into round, coin-shaped pieces.
Prepare Steaks: [Allow meat to come to room temperature about 15 minutes before grilling.]
- Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks.
- Turn steaks and sear the other side.
- Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
- Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
- Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.
