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Cowboy Steak and Whiskey Butter

Cowboy Steak and Whiskey Butter

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  • Makes: 4 servings
  • Start to Finish 30 mins

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Ingredients

  • 2 tablespoons Whiskey Butter
  • 1 tablespoon turbinado sugar or packed brown sugar
  • 1 tablespoon ground New Mexican chile pepper or chili powder
  • 1 tablespoon ground chipotle chile pepper
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground white pepper
  • 1 teaspoon freshly ground black pepper
  • 2 1 - pounds bone-in beef ribeye steaks, cut 1 inch thick
  • 2 teaspoons olive oil
  • Snipped fresh parsley (optional)

Directions

  1. Prepare Whiskey Butter. Cover and chill until ready to serve. For rub, in a small bowl combine sugar, New Mexican chile pepper, chipotle chile pepper, paprika, white pepper, and black pepper.
  2. Trim fat from steaks. Brush both sides of steaks with oil. Sprinkle about 1 tablespoon of the rub evenly over both sides of steaks; rub in with your fingers.
  3. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
  4. Spoon Whiskey Butter onto steaks. If desired, sprinkle with parsley. Before serving, cut each steak in half.
  5. Whiskey Butter: In a medium bowl combine 1 cup softened unsalted butter, 1/4 cup finely chopped shallots, 1 tablespoon snipped fresh parsley, 1 tablespoon whiskey, 1/2 teaspoon sea salt or salt, 1/2 teaspoon Dijon-style mustard, 1/2 teaspoon Worcestershire sauce, and dash ground white pepper. Makes about 1 cup.

Tip

  • Tip: Store the remaining Whiskey Butter in the refrigerator for up to 1 week or freeze for up to 3 months. Store the remaining rub in a covered container at room temperature for up to 3 months.
  • Tip:

Tip

  • Quick and Special

Nutrition Facts

(Cowboy Steak and Whiskey Butter)

Servings Per Recipe 4, Fat, total (g) 28, vit. C (mg) 4, chol. (mg) 130, Thiamin (mg) 0, sat. fat (g) 13, Riboflavin (mg) 0, carb. (g) 7, Niacin (mg) 6, Potassium (mg) 663, pro. (g) 35, calcium (mg) 40, cal. (kcal) 423, vit. A (IU) 1944, iron (mg) 5, sugar (g) 4, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 16, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 5, fiber (g) 2, sodium (mg) 189

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