40-22? What the hell? After a shellackin’ like that, Davey needs red meat! Cowboy Steak and Jack Daniels Butter Rub:2 tablespoons chile powder1 tablespoon paprikaKosher salt and fresh-ground pepper, to taste1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground cumin2 (16 ounce) bone-in rib-eye steaks (or whatever you like) Whiskey Butter:2 sticks butter, softened2 shallots, minced and soaked in whiskey2 teaspoons dried parsley1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce3 teaspoons Jack Daniels (or whatever you like)Kosher salt and fresh-ground pepper, to taste Rub:In bowl combine chile powders, paprika, onion and garlic powders, cumin and salt & pepper.Prepare grill for direct cooking over medium-high heat. 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 rub on steaks; pat in with fingers.Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare (or however you like it). Remove from grill. Top steaks with the whiskey butter. Let rest at least 5 minutes. Serve and enjoy! Whiskey Butter:Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt and 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.Cowboy Steak and Jack Daniels Butter
40-22? What the hell? After a shellackin’ like that, Davey needs red meat! Cowboy Steak and Jack Daniels Butter Rub:2 tablespoons chile powder1 tablespoon paprikaKosher salt and fresh-ground pepper, to taste1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground cumin2 (16 ounce) bone-in rib-eye steaks (or whatever you like) Whiskey Butter:2 sticks butter, softened2 shallots, minced and soaked in whiskey2 teaspoons dried parsley1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce3 teaspoons Jack Daniels (or whatever you like)Kosher salt and fresh-ground pepper, to taste Rub:In bowl combine chile powders, paprika, onion and garlic powders, cumin and salt & pepper.Prepare grill for direct cooking over medium-high heat. 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 rub on steaks; pat in with fingers.Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare (or however you like it). Remove from grill. Top steaks with the whiskey butter. Let rest at least 5 minutes. Serve and enjoy! Whiskey Butter:Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt and 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.