• 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.

  • 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.

  • 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°F) or 12 to 15 minutes for medium (160°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.)

  • Spoon Whiskey Butter onto steaks. If desired, sprinkle with parsley. Before serving, cut each steak in half.

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.


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.


Quick and Special

Nutrition Facts

423 calories; 28 g total fat; 130 mg cholesterol; 189 mg sodium. 7 g carbohydrates; 35 g protein;