Best Grilled Steak With Whiskey Butter Recipes

Grilled Steak with Bourbon Sauce image

Provided by heather in Ont

Categories Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup cold butter, cubed
1/4 cup chopped shallot
1 teaspoon chopped garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 cup Bourbon (Whisky use a good one)
2 cups beef stock, homemade or store bought
2 teaspoons balsamic vinegar
salt & freshly ground black pepper
2 tablespoons olive oil (if searing in pan)
3 lbs beef t-bone steaks, 2 inches thick
salt & freshly ground black pepper

Steps:

Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
Stir in shallots, garlic, thyme, tarragon and rosemary.
Sauté for 1 to 2 minutes or until shallots soften.
Add bourbon and bring to boil Reduce to 2 tbsp approx.
5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
Season steak with salt and pepper.
Add steaks and cook for about 2 minutes per side.
Place in oven and bake for 7 to 10 minutes for medium rare.
Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
Drizzle with sauce.

Nutrition Facts : Calories 1015.5, Fat 70.8, SaturatedFat 29.3, Cholesterol 224.4, Sodium 734.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.4, Protein 67.4

Grilled Steak with Whiskey Butter image

Provided by Elizabeth Karmel

Yield Makes 4 servings

Number Of Ingredients 15

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 teaspoons Jack Daniels or other whiskey
1/2 teaspoon sea salt
White pepper to taste
Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil
Chopped parsley, optional

Steps:

Grilling Method: Combo/Medium-High
Make Whiskey Butter:
Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.
Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.