Name: Grilled Steak with Bourbon Garlic Butter Recipe
Ingredients: 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.; 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.

Ingredients

Scale

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.

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Instructions

Bourbon Garlic Compound Butter

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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).

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

Serving Size: One Normal Portion
Calories: 750-900