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Cowboy Steak and Whiskey Butter

Makes: 4 servings
Prep 20 mins Grill 25 mins Stand 10 mins
Cowboy Steak and Whiskey Butter
Ingredients
  • 1  tablespoon  New Mexican chile powder or chile powder
  • 1  tablespoon  chipotle chile powder
  • 1/2  tablespoon  smoked paprika
  • 1/2  tablespoon  white pepper
  • 1  teaspoon  freshly ground black pepper
  • 1  tablespoon  Sugar-in-the-Raw
  • 2 1  inch thick  bone-in ribeye steaks, (about 1 pound each)
  • 2  slices  Whiskey Butter (see recipe below)
Directions

1. For rub, in bowl combine chile powders, paprika, white pepper, black pepper, and sugar.*

2. Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

4. Top hot steaks with Whiskey Butter. To serve, slice steaks. Makes 4 servings.

From the Test Kitchen
  • *Store rub, covered, up to 3 months.
Direct Grilling:
  • For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
Whiskey Butter
Ingredients
  • 2  sticks unsalted butter
  • 2  shallots, soaked in whiskey
  • 3  teaspoons  minced parsley
  • 1/2  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  Worcestershire sauce
  • 3  teaspoons  Jack Daniels whiskey
  • 1/2  teaspoon  sea salt or salt
  •  Ground white pepper to taste
Directions

1. Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Nutrition Facts (Cowboy Steak and Whiskey Butter)
  • Servings Per Recipe 4,
  • cal. (kcal) 383,
  • Fat, total (g) 23,
  • chol. (mg) 116,
  • sat. fat (g) 9,
  • carb. (g) 7,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 35,
  • vit. A (IU) 1895,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 435,
  • Potassium (mg) 654,
  • calcium (mg) 40,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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