Bourbon Buttered Rib-Eye Steaks

25m
Prep Time
10m
Cook Time
35m
Ready In


"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"

Original is 2 servings
  • FOR THE BOURBON BUTTER
  • FOR THE RUB

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.

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