Grilled Bourbon Buttered Steaks have a slightly sweet peppery flavor. A steak topped with bourbon butter is magical.
Natalie decided to stop eating red meat a few months ago, so when she went on a week long back packing trip, we decided to grill out steaks (well my husband actually does all the grilling). I found this recipe for whiskey butter rib-eyes. My husband is from Kentucky and we drink bourbon and cheer for the Wildcats. I understand that all bourbon is whiskey but not all whiskey is bourbon. In any event, we only have bourbon in our house. The steaks start with a rub that is fantastic even without the bourbon butter. The slightly sweet and peppery flavor was just the perfect combination. The bourbon butter was a little bit of trouble to make, as it had to refrigerate, but you can make it ahead and freeze it. How could steak not be better with butter on top. We used the remaining butter on bread and grilled corn on the cobb.Print
Bourbon Buttered Steaks
- Category: Entree
- RUB ,
- 1 tablespoon new mexican chili powder
- 1 tablespoon chipotle chile powder
- ½ tablespoon smoked paprika
- ½ tablespoon white pepper
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon Sugar-in-the-raw
- 2 1 inch thick ribeye steaks
- BUTTER ,
- 1 stick butter, room temperature
- 1 shallots, soaked in bourbon
- 3 teaspoons parsley, minced
- ½ teaspoon dijon mustard
- ½ teaspoon worcestershire sauce
- 3 teaspoons burbon
- ½ teaspoon sea salt
- white pepper
- Combine ingredients. Prepare grill for direct cooking over low heat, about 300 degrees. Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil and sprinkle about 1 tbs of rub and a little salt on to each side of steak, patting in with fingers.
- Place steak over medium-high heat for 5 minutes. Turn and grill 5 more minutes. Remove from gill and let rest for 5 minutes. Top with bourbon butter.
- Combine butter, shallot, parsley, mustard, worcestershire sauce, bourbon, salt and white pepper. Mix well.
- Place in wax paper and form into a log. Refrigerate until hard, at least 3 hours. Store in refrigerate for up to 1 week or freeze.
- The recipe called for whiskey, but I used bourbon. The butter is good on bread or corn also.