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Cowboy Steak And Whiskey Butter
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- #118236
A spicy grilled rib-eye steak topped with a rich compound butter made with whiskey. A must-have meal for the hardcore carnivore
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 tablespoon New Mexican chili powder or chili powder
1 tablespoon chipotle chili powder (to taste)
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon sugar
2 bone-in rib-eye steaks (about 1 pound each)
2 slices Whiskey Butter
Whiskey Butter
2 sticks unsalted butter, softened
2 shallots, minced, soaked in bourbon whiskey (your choice)
3 teaspoons minced parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons bourbon whiskey
1/2 teaspoon sea salt or salt
white pepper to taste
directions
For rub, in bowl combine chile powders, paprika, peppers, and sugar.
Prepare grill for direct cooking over low heat (about 300 degrees F).
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. Sprinkle about 1 Tbsp. of rub and a little salt on steaks; pat in with fingers.
Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
Top hot steaks with Whiskey Butter. To serve, slice steaks.
For Whiskey Butter: Combine butter, shallot, parsley, mustard, Worcestershire, bourbon whiskey, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log.
Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
Store rub, covered, up to 3 months.
Recipe Source: Better Homes and Gardens
added by
sweetestjohnrecipes
nutrition data
Nutritional data has not been calculated yet.
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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
May 29, 2012
Overall I enjoyed this recipe but with a couple of caveats (hence the 4 stars instead of 5). First, both the amounts of whiskey butter and spice rub are way more than you'll use in this recipe. I cut the butter in half and still have a lot leftover. While it will keep in the freezer for 3 months, it's maybe not something you want that much of so keep that in mind. The rub mixture as written made way more than what I needed for FOUR good sized ribeye steaks. Again, it's a nice spicy rub but unless you know you'll use it up you might want to cut the amount down. Now, about the recipe: I thought the spice rub was just a little too overpowering on the delicious steak. I love spicy, but it shouldn't take away from the natural flavors. If all you can taste is spice then something isn't right. The whiskey butter did calm the spices down a little, but it also hid the meat flavor even more. I liked the whiskey butter flavor - very good and can be used on other foods as well (great way to dress up some veggies).