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Home -> Main Dishes -> Beef

Grilled Cattleman's Steak with Whiskey Pepper Butter Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Steak:
six 8 ounce ribeye steaks
1 tbsp. balsamic vinegar
1/4 cup red wine
2 tsp. coarse salt
1 tsp. minced fresh garlic
1/2 tsp. coarse ground black pepper
1 tbsp. Worcestershire sauce
1/2 tsp. crumbled dry rosemary
dash cayenne pepper
1/4 cup olive oil

Whiskey Pepper Butter:
1/2 cup softened butter
2 tbsp. minced fresh parsley leaves
1 1/2 tsp. minced onion
1 tbsp. whiskey
1 1/2 tsp. coarse ground black pepper
1/2 tsp. minced canned chipotle chili in adobo

Directions
For Steaks:
Place steaks in a shallow glass baking dish. Stir together balsamic vinegar, red wine, salt, garlic, pepper, Worcestershire sauce, rosemary, cayenne and olive oil in a small bowl. Pour mixture over steaks, turning to coat. Cover and refrigerate steaks 4 hours, turning occasionally.

Prepare grill. Remove steaks from marinade, letting excess drip off. Place steaks on a grill rack and grill to desired doneness. Transfer steaks to plates and top each with slices of the whiskey pepper butter.

For Whiskey Pepper Butter:
Combine butter, parsley, onion, whiskey, black pepperand chipotle chile in a food processor. Pulse until well blended. Scrape butter mixture in a line down the center of a sheet of plastic wrap. Roll butter up in wrap to form a log. Refrigerate butter until firm.

Serves 6.



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