To make the Whiskey Butter: In the bowl of an electric mixer using the paddle attachment, beat the butter until light and fluffy. Add the mustard, whiskey, shallots, parsley, and salt and mix until thoroughly combined.Cowboy T-Bone with Whiskey Butter
Weren’t the favorite libations of the Old West a cup of Joe and a swig of whiskey? This hearty steak recipe gets a delicious twist from both of these cowboy favorites.
For the Whiskey Butter:
1 cup unsalted butter (2 sticks), room temperature
1 teaspoon Dijon mustard
4 teaspoons whiskey (or bourbon)
1 tablespoon finely diced shallots
2 tablespoons finely chopped fresh flat-leaf parsley
Pinch of kosher salt
For the Cowboy T-Bone:
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon finely ground coffee beans
4 10-ounce T-bone steaks, each about 1-inch thick
2 tablespoons olive oil
Vegetable oil, for the grates
To make the Whiskey Butter: In the bowl of an electric mixer using the paddle attachment, beat the butter until light and fluffy. Add the mustard, whiskey, shallots, parsley, and salt and mix until thoroughly combined.
Spoon the mixture in the shape of a log onto a piece of parchment paper. Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 1/2 inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the edges of the paper to seal it. Place it in the freezer to set, about 20 minutes. Transfer it to the refrigerator until ready to serve.
When ready to serve, slice the roll into 1/4-inch rounds and remove the parchment. (Only 4 slices of compound butter are needed for this recipe.)
To make the Cowboy T-Bones: In a small bowl whisk together the salt, paprika, garlic powder, pepper, thyme, and coffee grounds. Season both sides of the steak with the rub. Drizzle the olive oil over the top. Marinate at room temperature for 30 minutes.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Place the steaks on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 4 to 6 minutes per side for medium-rare or 5 to 7 minutes per side for medium. Remove the steaks from the heat and set aside to rest for 5 minutes.
Serve with a slice of Whiskey Butter on top.
Serves 4.
Do-Ahead: The Whiskey Butter can be stored for up to 1 month in the freezer.
Marinate: 30 minutes.
Suggested Sides: Smoky Steak Fries and Grilled Cherry Tomatoes with Sweet Basil Vinaigrette
