Grilled Steak with Whiskey Butter

A while back I wrote a post about the essence of simple ingredients. I shared a recipe consisting of steak and a parsley garlic butter….it inspired me to try my hand at different butters, to create the perfect sauce for a delicious cut of meat.

This recipe comes from Bon Appetit, and when I first looked at it, I feared the steak would taste like whiskey. Now don’t get me wrong, I don’t mind the taste of whiskey (especially Irish whiskey) but not sure I want it to dominate my food.

The butter is spectacular and has just the right amount of kick from the whiskey as the shallots soak it up. It makes a large log of butter, so if you are cooking for two, you will get two uses out of it (just used the remains on filet mignon this weekend and it was fantastic!).

GRILLED STEAK WITH WHISKEY BUTTER
4 Servings

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 teaspoons Jack Daniels or other whiskey (optional)
1/2 teaspoon sea salt
White pepper to taste

Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil

Make Whiskey Butter:
Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey (optional), salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.

Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.

Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.

Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.

Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.

Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

Grilled Rib-Eve Steaks with Parsley-Garlic Butter

Sometimes when cooking, it is easy to get enthralled with complex recipes – hours to marinade, a messy kitchen with many sauce-covered utensils, multiple cooking methods all used in one dish. Although many of those dishes turn out to be fantastic, it is when I discover a classic dish – one that highlights the organic simplicity of fresh ingredients- that I realize the power of food. Some food doesn’t need to be pureed, brined, marinaded, reduced or manipulated for hours. Some food, when served with a few well-thought out complements, can truly be the star with no help from me.

This dish, from Bon Appetit, is one of those recipes. Take the earthy, juicy goodness of a grilled steak and put a generous spoonful of this herb-infused parsley-garlic butter on top. I have tried the various methods of grilling a steak and although all delicious in their own way, I truly think this recipe – this classic – is my absolute favorite.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac (optional)
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness. Cut each steak in half, top with spoonful of chilled butter, let it melt over the steaks as they rest, then serve.

Beer-Marinated Flank Steak with Aji

For those who know me, you know I am a seasonal cook – and summer is certainly time for grilling. There is nothing like smelling meat on the grill (sorry, vegetarians!) and relaxing outside with a cold cocktail. As summer continues, you will surely see more and more grilling recipes from me.

I made this one last Saturday and it couldn’t be easier. It originates from Columbia and takes a basic flank steak and gives it a South American twist.

You do need some marinade time, so do this one when you have some time 4-5 hours before like on a weekend (or even the day before). The time to the make marinade is mere minutes, then it is ready to go. The sauce can be made in advance as well.

I will warn you – the aji will sneak up on you! I cut the jalapeno portion in half (and I LOVE spice) because it seemed like a lot, and it was! Even with two jalapenos, the sauce had a kick. I suggest adding one then tasting it to see if it needs more heat.

Thanks to my favorite, Bon Appetit, for this one!

BEER MARINATED FLANK STEAK WITH AJI

(6 servings)

2 1.3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra virgin olive oil
1 1/4 cups thinly sliced green onions
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Side of Aji Sauce (recipe below)

Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crosscross patter at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 2-3 minutes total per side for medium rare, turning steaks 1/4 turn about 1.5 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across the grain. Transfer to platter and serve with Aji Sauce.

AJI SAUCE (3/4 cup)
One coarsely chopped seeded jalapeno (recipe calls for 2, but I would start with one and see if the heat is enough for you)
1/2 cup coarsely chopped green onions
1/3 cup coarsely chopped sweet onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons (or more) red wine vinegar or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper

Combine jalapenos, green onions, sweet onion and cilantro in processor, puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar/lime juice and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper and more vinegar to taste. Can be made 1 day ahead.