From the old magazine files I found this fun summer recipe from an old 2017 Midwest Living magazine.
COWBOY STEAK & WHISKEY BUTTER
WHISKEY BUTTER ~ Makes about 1 cup
1 cup (2 sticks) unsalted butter, softened
1/4 cup FINELY chopped shallots
1 tablespoon snipped fresh parsley
1 tablespoon QUALITY whiskey
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
- In a medium bowl combine the butter, shallots, parsley snips, whiskey, 1/2 teaspoon Dijon mustard, Worcestershire sauce, FRESH ground sea salt and black pepper, to taste.
- Cover and chill until ready to serve.
NOTES:
- Store the remaining Whiskey Butter in the refrigerator for up to 1 week or freeze for up to 3 months.
- Store the remaining rub in a covered container at room temperature for up to 3 months.
RUB
1 tablespoon packed brown sugar
1 tablespoon ground chile pepper powder
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground white pepper
1 teaspoon freshly ground black pepper
- Combine the sugar, chile pepper powder, chipotle chile pepper, paprika, white pepper and black pepper in a small bowl.
STEAKS
2 1 pound bone-in beef ribeye steaks, cut 1 inch thick
2 teaspoons avocado oil
Snipped fresh parsley (optional)
- Trim fat from steaks.
- Brush both sides of steaks with oil.
- Sprinkle about 1 tablespoon of the rub evenly over both sides of steaks; rub in with your fingers. Set aside for an hour.
- Grill to desired doneness.
- Rest 5-10 minutes. Spoon Whiskey Butter onto steaks.
- Sprinkle with parsley.