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.
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 (suggest Hooten Young Bottled-in-Bond Bourbon)
- 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: Hooten Young Bottled-in-Bond Bourbon (https://store.hootenyoung.com/products/bottled-in-bond-bourbon).
Nutrition
Calories: 591kcalCarbohydrates: 4gProtein: 46gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 139mgSodium: 3633mgPotassium: 685mgFiber: 1gSugar: 1gVitamin A: 295IUVitamin C: 5mgCalcium: 35mgIron: 4mg
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