Cowboy Steak and Whiskey Butter
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.Advertisement
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.
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.
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