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0 Comment October 27, 2015

Grilled Ribeye Steak with Whiskey Butter

Do you want to add a little Zing to your Ribeye? Try this homemade Chili rub and Whiskey infused compound butter on your next grilled Ribeye. This huge 2 inch thick Prime Ribeye was outstanding!!!

Ribeye Steak and Whiskey Infused Butter


1 tablespoon New Mexican chile powder or chile powder
1 tablespoon chipotle chile powder
1 tablespoon Coconut Palm Sugar or Sugar in the Raw
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 Bone-in ribeye steaks
2 slices Whiskey Butter (recipe is below)

1. For rub, in a bowl, combine chili powders, paprika, white pepper, black pepper, and sugar.
2. Prepare grill for direct cooking over low heat (about 300F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steak.
3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
4. Top hot steaks with Whiskey Butter. Enjoy!!!

Whiskey Butter

4 oz unsalted butter
2 shallots minced, soaked in whiskey (I used Crown Royal)
3 teaspoons minced Cilantro or Parsley
1/2 teaspoon Dijon-style mustard (optional)
1 Tablespoon Worcestershire sauce
3 teaspoons whiskey
1/2 teaspoon sea salt or salt
1/2 teaspoon ground black pepper

1. Combine butter, shallot, cilantro, mustard, Worcestershire, whiskey, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

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