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4/5/09

Grilled Steaks with Whiskey Butter (4 servings)

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:
2 sticks unsalted butter, softened
  • 2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
  • 3 teaspoons minced parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 3 teaspoons Jack Daniels or other whiskey
  • 1/2 teaspoon sea salt
  • White pepper to taste

    • 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.]

    1. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper.
    2. Mix well.
    3. On a piece of plastic wrap, drop butter in spoonfuls to form a log.
    4. Roll butter in plastic wrap and smooth out to form a round log.
    5. 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.]

    1. Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
    2. Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks.
    3. Turn steaks and sear the other side.
    4. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
    5. 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.
    6. 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.