Ingredients
- 20 to 24 ounces beef ribeye steaks (2 steaks, about 1 to 1 1/4 inch thick)
- Olive oil
- FOR THE BOURBON BUTTER
- 1/2 cup butter (room temperature)
- 1 shallot (soaked in bourbon, then minced)
- 3 teaspoons parsley, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon worcestershire sauce
- 3 teaspoons bourbon
- 1/2 teaspoon salt
- White pepper
- FOR THE RUB
- 1 tablespoon chili powder (new mexican)
- 1 tablespoon chipotle chile powder
- 2 teaspoons garlic powder
- 1/2 tablespoon paprika (smoked)
- 1/2 tablespoon white pepper
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon sugar-in-the-raw
How to Make
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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.
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Step 2: Combine all the dry rub ingredients together in a bowl.
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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.
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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.
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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.
We hope you enjoy this recipe!
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