Steak Jack and Diane
Taming the Flame
Provided by: Elizabeth Karmel
Grilling pro Elizabeth Karmel brings the steakhouse home with this juicy steak with whiskey butter. See Elizabeth Karmel's full Steakhouse at Home menu.
- FOR JACK & DIANE WHISKEY BUTTER
- 2 sticks unsalted butter, softened
- 2 shallots, minced, soaked in Jack Daniel's
- 3 teaspoons minced parsley
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 3 teaspoons Jack Daniel's or other whiskey
- 1/2 teaspoon sea salt
- white pepper to taste
- FOR STEAK
- 2 bone-in ribeye steaks, about 1 pound each adn at leat 1-inch thick
- olive oil
- Kosher salt or favorite spice rub
- freshly ground pepper, optional
- parsley, chopped for garnish
- For Compound Butter: Combine butter, shallot, parsley, Worcestershire, mustard, Jack Daniel's, salt and pepper. Mix well. On a piece of Saran Wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to cut into pieces.
- For the Steaks: Allow meat to come to room temperature about 20 to 30 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over Medium High heat for about 5 minutes. Turn steak and continue cooking for about 5 more minutes for medium rare. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.
- Cut the cold compound butter into four generous slices. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.