Cowboy Steak and Jack Daniels Butter

Cowboy Steak and Jack Daniels Butter

 

Rub:

2 tablespoons chile powder

1 tablespoon paprika

Kosher salt and fresh-ground pepper, to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

2 (16 ounce) bone-in rib-eye steaks (or whatever you like)

 

Whiskey Butter:

2 sticks butter, softened

2 shallots, minced and soaked in whiskey

2 teaspoons dried parsley

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

3 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.