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Home -> Main Dishes -> Beef
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Grilled Cattleman's Steak with Whiskey Pepper Butter
| Recipe Rating: N/A Printer Friendly | 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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