Bourbon Buttered Rib-Eye Steaks
Recipe: #20303
July 23, 2015
Categories: Steak, Rib Steak, Fathers Day, Game/Sports Day, July 4th Labor Day, Grilling (Outdoor), Gluten-Free, No Eggs, Butter/Margarine, Beef Dinner, more
"OMG these may be the best steaks I have made in a long time! the bourbon butter is good on bread or corn also and whiskey can be used instead of bourbon. Make the bourbon butter at least 3 hours ahead"
Ingredients
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- FOR THE BOURBON BUTTER
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- FOR THE RUB
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Nutritional
- Serving Size: 1 (369.6 g)
- Calories 1179.9
- Total Fat - 92.3 g
- Saturated Fat - 45.5 g
- Cholesterol - 337.5 mg
- Sodium - 1354.6 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 3.9 g
- Sugars - 7.1 g
- Protein - 72.7 g
- Calcium - 73.8 mg
- Iron - 10.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
TO MAKE BOURBON BUTTER: Combine butter, shallot, parsley, mustard, worcestershire sauce, bourbon, salt and white pepper. Mix well.Place in wax paper and form into a log. Refrigerate until hard, at least 3 hours. Store in refrigerate for up to 1 week or freeze.
Step 2
Combine all the dry rub ingredients together in a bowl.
Step 3
Prepare grill for direct cooking over low heat, about 300 degrees. Meanwhile, let meat come to room temperature about 45 minutes before grilling.
Step 4
Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with olive oil then sprinkle about 1 tbs of rub and a little salt on to each side of steak, patting in with fingers.
Step 5
Place steak over medium-high heat for 5 minutes. Turn and grill 5 more minutes. Remove from gill and let rest for 5 minutes. Top with bourbon butter.
Tips
No special items needed.