Grilled Steak with Bourbon Garlic Butter Recipe

There’s something undeniably primal and satisfying about a perfectly grilled steak. The sizzle as it hits the hot grates, the smoky aroma filling the air, and that first juicy bite – it’s a culinary experience that transcends seasons. Recently, I decided to elevate our usual steak night with this recipe for Grilled Steak with Bourbon Garlic Butter, and let me tell you, it was a game-changer. From the moment the bourbon-infused butter began to melt over the seared steak, creating a glistening, flavorful blanket, I knew we were in for a treat. My family, usually a tough crowd to impress, devoured every last morsel, praising the incredible tenderness of the steak and the rich, complex flavor of the butter. This isn’t just your average grilled steak; it’s an experience, a celebration of simple ingredients transformed into something truly special. Whether you’re hosting a summer barbecue or just craving a restaurant-quality meal at home, this recipe is your ticket to grilling steak perfection.

Ingredients

To create this culinary masterpiece, you’ll need two sets of ingredients: one for the succulent grilled steaks and another for the decadent bourbon garlic compound butter. Using quality ingredients is key to unlocking the full potential of this recipe, so choose your steak and butter wisely!

Grilled Steaks

• 8 6 ounce Rib Eye Steaks: Ribeye is the star of the show here, prized for its rich marbling and robust flavor. The marbling renders beautifully during grilling, resulting in a tender and incredibly juicy steak. You can also substitute with New York Strip, Filet Mignon, or Sirloin, adjusting cooking times accordingly. Aim for steaks that are at least 1 inch thick for optimal grilling.
• 1 teaspoon Salt: Kosher salt or sea salt is preferred for seasoning steak. The coarser grains help to draw out moisture initially and then re-absorb, leading to a more flavorful and tender steak. Avoid iodized table salt, which can have a metallic taste.
• 1 teaspoon Pepper: Freshly cracked black pepper adds a pungent and aromatic layer to the steak’s seasoning. Grind it coarsely for the best flavor and texture.
• 1 teaspoon Olive Oil: A light coating of olive oil helps the salt and pepper adhere to the steak and also prevents it from sticking to the grill grates. Use a good quality extra virgin olive oil, although a more neutral oil like canola or grapeseed oil will also work.

Bourbon Garlic Compound Butter

• 16 ounces Butter (4 sticks): Unsalted butter is crucial here, as we are adding salt separately to control the seasoning. Use high-quality butter for the best flavor and richness. European-style butter, with its higher butterfat content, will result in an even more luxurious compound butter. Ensure the butter is softened to room temperature for easy mixing.
• 4 cloves Garlic, minced: Fresh garlic is essential for that pungent and aromatic garlic flavor. Mince it finely to ensure it disperses evenly throughout the butter. Avoid using pre-minced garlic in jars, as it often lacks the fresh, vibrant flavor of freshly minced cloves.
• 2 tablespoons Shallots, minced: Shallots bring a milder, slightly sweet, and more delicate onion flavor compared to regular onions. Minced shallots add complexity and depth to the compound butter. If you don’t have shallots, you can substitute with finely minced yellow onion or red onion, but shallots are highly recommended for the best flavor profile.
• 4 ounces Good Bourbon: The bourbon is the soul of this compound butter, infusing it with warm, caramel, and vanilla notes. Choose a good quality bourbon that you enjoy drinking. The flavor of the bourbon will be prominent in the butter, so selecting a bourbon with a pleasant taste is important. Avoid using overly expensive bourbon, but opt for a mid-range, smooth bourbon for the best results.
• 1 teaspoon Lemon Zest: Lemon zest brightens the compound butter with a touch of citrusy freshness, cutting through the richness of the butter and complementing the bourbon and garlic. Use a microplane or fine grater to zest the lemon, being careful to only zest the yellow part and avoid the bitter white pith underneath.
• 1 teaspoon Salt: Salt enhances all the flavors in the compound butter and balances the sweetness of the bourbon. Again, kosher salt or sea salt is recommended for its clean taste.
• 1 tablespoon Parsley, minced: Fresh parsley adds a pop of color and a fresh, herbaceous note to the compound butter. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley. Mince it finely just before adding it to the butter to preserve its freshness and vibrant green color.
• 1 teaspoon Olive Oil: Olive oil is used to sauté the garlic and shallots, helping to soften them and release their aromatic oils before incorporating them into the butter. A small amount of olive oil is sufficient for this step.

Instructions

This recipe is divided into two main parts: making the bourbon garlic compound butter and grilling the steaks to perfection. While the butter can be made ahead of time, grilling the steaks should be done just before serving for the best flavor and tenderness.

Bourbon Garlic Compound Butter

1. Sauté Garlic and Shallots: Place a medium-sized skillet over medium-high heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pan. Once the oil is heated, add the minced garlic and shallots. Cook, stirring frequently, until the garlic and shallots are softened and fragrant, about 8-10 minutes. Be careful not to burn the garlic, reduce the heat if necessary. The goal is to gently soften them and release their flavors, not to brown them.
2. Reduce Bourbon: Pour the bourbon into the skillet with the softened garlic and shallots. Increase the heat slightly to medium-high and cook, stirring occasionally, until the bourbon has reduced and almost all the liquid has dissolved. This will take approximately 5-7 minutes. The bourbon will thicken slightly and become more concentrated in flavor as it reduces. Be mindful of potential flare-ups from the alcohol as it cooks off.
3. Cool the Mixture: Remove the skillet from the heat and allow the bourbon-garlic-shallot mixture to cool for at least 10 minutes. It’s important to let it cool down before adding it to the butter, as hot ingredients can melt the butter and affect the texture of the compound butter.
4. Cream the Butter: While the garlic mixture is cooling, in a large mixing bowl, place the softened butter. Using an electric mixer (stand mixer or hand mixer) or a sturdy whisk, beat the butter until it is smooth, creamy, and light. This process incorporates air into the butter, making it easier to mix with the other ingredients and resulting in a lighter, more flavorful compound butter.
5. Combine Ingredients: Add the cooled bourbon-garlic-shallot mixture to the creamed butter in the mixing bowl. Also, add the salt, lemon zest, and minced parsley. Blend everything together thoroughly until all the ingredients are evenly incorporated and the compound butter is a uniform color. Taste and adjust seasoning if needed, adding a pinch more salt or pepper to your preference.
6. Form the Butter Log: Scoop the compound butter out of the mixing bowl and place it onto a large sheet of wax paper or parchment paper. Shape the butter into a log shape, approximately 1.5-2 inches in diameter. Use the wax paper to help you roll and shape the butter into a tight, even log.
7. Chill and Harden: Seal the edges of the wax paper tightly, twisting the ends to secure the butter log. Place the butter log in the freezer to harden completely. This will take at least 2-3 hours, or you can freeze it overnight. Freezing the butter makes it easy to slice into medallions for serving.
8. Storage: Once hardened, the bourbon garlic compound butter can be stored in the freezer for up to 3 months. For longer storage, consider wrapping the butter log in an additional layer of plastic wrap or placing it in a freezer-safe bag to prevent freezer burn.
9. Slice and Serve: When ready to serve, remove the butter log from the freezer and let it sit at room temperature for a few minutes to soften slightly. Slice the butter log into approximately 1 tablespoon medallions using a sharp knife. These medallions are ready to be placed on top of the grilled steaks just before serving.

Grilled Steak

1. Bring Steaks to Room Temperature: Remove the ribeye steaks from the refrigerator about 30 minutes before you plan to grill them. Allowing the steaks to come to room temperature helps them cook more evenly throughout. Cold steaks can seize up on the grill and cook unevenly, resulting in a tough exterior and potentially raw interior.
2. Prepare Steaks for Grilling: About 15 minutes before cooking, brush both sides of each steak lightly with olive oil. Generously season both sides with salt and pepper. Don’t be shy with the seasoning; a well-seasoned steak is a flavorful steak. The salt will help to draw out moisture and then re-absorb, tenderizing the meat and enhancing its natural flavors.
3. Preheat Grill to High Heat: Preheat your grill to high heat. For a gas grill, this typically means setting all burners to high. For a charcoal grill, ensure the coals are glowing red and covered with a thin layer of ash, indicating high heat. A hot grill is essential for searing the steaks quickly and creating those beautiful grill marks.
4. Grill the Steaks: Place the seasoned steaks on the preheated grill, ensuring there is ample space between them for proper airflow and even cooking. Avoid overcrowding the grill, as this can lower the temperature and steam the steaks instead of searing them.
5. Grilling Methods: There are two main methods for grilling steak, depending on your preference and equipment:
   • Method 1: Sear and Finish (for thicker steaks): Sear the steaks over high heat for 2-3 minutes per side to develop a flavorful crust and grill marks. Then, reduce the heat to medium or move the steaks to a cooler part of the grill and continue cooking to your desired doneness, flipping occasionally.
   • Method 2: High Heat All the Way (for thinner steaks or those who prefer a well-done steak): Cook the steaks over high heat for the entire cooking time, flipping every few minutes to ensure even cooking and prevent burning.
   Using a Thermometer (Recommended): For the most accurate results, use a meat thermometer to determine the doneness of your steaks. Insert the thermometer into the thickest part of the steak, avoiding the bone. Refer to the temperature guide in the notes below for desired doneness levels.
6. Rest the Steaks: Once the steaks reach your desired internal temperature, remove them from the grill and place them on a clean plate or cutting board. It’s crucial to let the steaks rest for at least 10 minutes before slicing and serving. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. If you skip this step, the juices will run out when you cut into the steak, leaving it drier. If using a thermometer, pull the steaks off the grill about 5°F below your desired final temperature, as they will continue to cook while resting (carryover cooking).
7. Serve with Bourbon Garlic Butter: After the steaks have rested, place 2 medallions of bourbon garlic compound butter on top of each steak. The heat from the steak will melt the butter, creating a luscious sauce that coats the steak. Serve immediately and enjoy!

Nutrition Facts (per serving, estimated)

• Servings: 8
• Calories per serving (estimated): Approximately 750-900 calories (This is an estimate and can vary based on the size and fat content of the ribeye steak, the amount of butter used, and other factors.)

Note: This is a rough estimate. Actual nutritional values can vary depending on specific ingredients, portion sizes, and preparation methods. For accurate nutritional information, use a nutrition calculator and input the specific brands and amounts of ingredients used.

Preparation Time

• Prep Time: 10 minutes (for butter ingredients and steak prep)
• Cook Time: 20 minutes (for butter and steak grilling)
• Total Time: 30 minutes (excluding butter chilling/freezing time)

Note: The bourbon garlic compound butter can be made well in advance. Factor in additional time for chilling/freezing the butter if making it on the same day you plan to grill the steaks. Ideally, make the butter earlier in the day or even the day before.

How to Serve

Grilled Steak with Bourbon Garlic Butter is a versatile dish that pairs well with a variety of sides. Here are some serving suggestions to create a complete and memorable meal:

• Classic Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a perfect accompaniment to the rich steak and butter. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
  • Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, or root vegetables like carrots and potatoes provide a healthy and flavorful contrast to the steak.
  • Grilled Asparagus: Keep the grill going and toss some asparagus spears with olive oil, salt, and pepper for a simple and delicious side.
  • Creamed Spinach: A classic steakhouse side, creamed spinach adds a touch of indulgence and complements the richness of the steak.
• Fresh and Light Sides:
  • Green Salad: A crisp green salad with a vinaigrette dressing provides a refreshing counterpoint to the heavy steak and butter.
  • Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze offer a light and vibrant side.
  • Corn on the Cob: Grilled or boiled corn on the cob is a quintessential summer side that pairs perfectly with BBQ fare.
• Bread and Grains:
  • Crusty Bread: Serve with warm, crusty bread for soaking up the delicious bourbon garlic butter sauce.
  • Rice Pilaf: A flavorful rice pilaf can be a satisfying side dish.
  • Quinoa Salad: For a healthier grain option, try a quinoa salad with vegetables and herbs.
• Wine and Drink Pairings:
  • Red Wine: A bold Cabernet Sauvignon, Merlot, or Zinfandel pairs beautifully with the richness of the steak and bourbon butter.
  • Bourbon Cocktails: Embrace the bourbon theme with classic bourbon cocktails like an Old Fashioned, Manhattan, or Bourbon Sour.
  • Craft Beer: A robust IPA or a dark ale can also complement the flavors of the steak.
• Presentation:
  • Garnish: Garnish the plated steaks with a sprinkle of fresh parsley or chives for a pop of color.
  • Butter Medallions: Let the bourbon garlic butter medallions melt slightly over the steak for an appealing visual and flavorful finish.
  • Slicing: For a more elegant presentation, consider slicing the steak against the grain after resting and arranging the slices on a platter before topping with the butter.

Additional Tips for Grilling the Perfect Steak

1. Choose the Right Cut: Ribeye is excellent for grilling due to its marbling, but consider your preferences and budget. New York Strip, Filet Mignon, Sirloin, and even Flank Steak are all grill-worthy options. For grilling, steaks at least 1 inch thick are ideal as they allow for searing without overcooking the center.
2. Pat Steaks Dry: Before seasoning, pat your steaks dry with paper towels. This removes excess surface moisture, which allows for better searing and browning.
3. Don’t Overcrowd the Grill: Give your steaks space on the grill grates. Overcrowding lowers the grill temperature and can lead to steaming instead of searing. Grill in batches if necessary.
4. Resist the Urge to Flip Constantly: Let the steak sear properly on each side before flipping. For sear marks, aim for 2-3 minutes per side without moving the steak. Then flip and continue cooking. Avoid pressing down on the steaks with a spatula, as this forces out juices and dries out the meat.
5. Use a Meat Thermometer: Investing in a meat thermometer is the best way to ensure your steaks are cooked to your desired doneness. It eliminates guesswork and guarantees perfectly cooked steak every time. Learn the internal temperature guidelines for rare, medium-rare, medium, medium-well, and well-done to achieve your preferred level of doneness.

FAQ – Frequently Asked Questions

Q1: Can I use a different cut of steak for this recipe?

A: Yes, you can definitely use other cuts of steak besides ribeye. New York Strip, Filet Mignon, Sirloin, and even hanger steak or flank steak would work well. Keep in mind that different cuts have varying levels of fat and tenderness, so cooking times may need to be adjusted. Leaner cuts like sirloin or filet mignon may cook faster than fattier cuts like ribeye.

Q2: Can I skip the bourbon in the compound butter?

A: While the bourbon is a key flavor component, you can substitute it if needed. If you prefer not to use alcohol, you can try using beef broth or even apple juice for a touch of sweetness. However, the flavor profile will be different without the bourbon’s warm, caramel notes. For a non-alcoholic bourbon flavor, you could explore bourbon extract, but use it sparingly as it can be quite potent.

Q3: How do I know when my steak is cooked to the right doneness without a thermometer?

A: While a meat thermometer is the most accurate way to determine doneness, you can use the “touch test” method in a pinch. Press the center of the steak with your finger. Rare steak will feel very soft, medium-rare will feel slightly firmer, medium will feel moderately firm, medium-well will feel firm, and well-done will feel very firm. However, the touch test is less reliable than a thermometer, especially for beginners.

Q4: Can I make the bourbon garlic compound butter ahead of time?

A: Absolutely! In fact, making the compound butter ahead of time is highly recommended. It can be stored in the freezer for up to 3 months, making it a convenient make-ahead element for entertaining or busy weeknights. Having the butter ready to go simplifies the steak grilling process and allows the flavors to meld together beautifully over time.

Q5: What if I don’t have shallots? Can I substitute onions in the compound butter?

A: Yes, you can substitute shallots with onions. Yellow onion or red onion, finely minced, can be used as a substitute. However, shallots have a milder and slightly sweeter flavor compared to onions. If using onions, you might want to use a little less than the amount of shallots called for in the recipe, as onions can be more pungent. You could also try using a combination of onion and a clove of garlic to mimic the flavor profile of shallots more closely.

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