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Sliced grilled steak topped with herb butter on gray platter with whiskey bottle in background

Grilled Steaks with Whiskey Butter

Thick-cut ribeye steaks reverse seared at 225°F, finished over screaming hot direct heat, and basted with a rich whiskey butter made with bourbon, garlic, shallot, and parsley.
Servings 2 steaks
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Prep Time 15 minutes
Cook Time 48 minutes
Resting Time 10 minutes
Total Time 1 hour 3 minutes

Equipment

  • Smoker or Grill with Indirect Zone
  • Instant-Read Thermometer
  • Small Skillet
  • Basting Brush or Spoon
  • Wire Rack

Ingredients
  

Steaks

  • 2 thick-cut ribeye steaks 1.5 to 2 inches thick; New York strip also works
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder

Whiskey Butter

  • 1 stick unsalted butter 8 tablespoons
  • 2 tbsp whiskey or bourbon use one you'd actually drink
  • 2 garlic cloves minced
  • 1 tbsp shallot minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon juice
  • 1/4 tsp red pepper flakes
  • 1 pinch salt

Instructions
 

  • Pat steaks dry with paper towels. Coat lightly with olive oil and season all sides with kosher salt, black pepper, and garlic powder. Let sit at room temperature for 20-30 minutes while the grill heats.
  • Melt butter in a small skillet over medium-low heat. Add whiskey and simmer 1 minute to cook off harsh alcohol. Add shallot and cook 1 minute. Add garlic and cook 30 seconds. Remove from heat and stir in parsley, lemon juice, red pepper flakes, and a pinch of salt. Set aside and keep warm.
  • Preheat smoker or grill to 225°F for indirect cooking. Place steaks on the grates and smoke until internal temperature reaches 115°F for medium-rare (30-45 minutes depending on thickness).
  • Heat searing zone to 500-650°F. Pat steaks dry one more time. Sear 60-90 seconds per side until deeply browned. During the final minute, baste generously with whiskey butter.
  • Transfer steaks to a wire rack or cutting board. Spoon more whiskey butter over the top. Rest for 10 minutes.
  • Slice against the grain and serve with remaining warm whiskey butter spooned over the top.

Notes

Grill Master Tip: Do not add whiskey butter early in the sear. The milk solids burn before the crust forms. Wait until the final 60 seconds for browned butter flavor without bitterness.
Temperature Targets: Pull steaks from the smoker at 110°F (rare), 115°F (medium-rare), or 120°F (medium). The sear and rest will add 15-18°F of carryover.
Bourbon Choice: Use a mid-range bourbon like Buffalo Trace, Maker's Mark, or Woodford Reserve. Cheap whiskey tastes harsh when reduced.