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May 29, 2008 / Tony

Grilled Rib Eye Steaks with Bourbon-Shallot Butter

It’s no secret that I am quite fond of putting butter atop my steaks.  Last night (which was one of the few perfect nights North Dakota weather will permit in a year) I wanted to do the steak and butter thing but I wanted something a little bit different.  I tossed some ideas around in my head and I finally decided I wanted something like Ribeye Steaks with Billionaire’s Bacon Butter.  In particular, I wanted a marriage between something sweet and the richness of the butter.  To do this, I thought some lightly caramelized shallots would add just a touch of sweetness and to up the sweetness a bit (and add some more complexity) I used a bourbon reduction as well.  It was simply amazing.  Here’s the recipe:

Grilled Rib Eye Steaks with Bourbon-Shallot Butter

2 thick Rib Eye steaks, about 13-16 oz each

Extra Virgin Olive Oil

4 shallots, sliced thinly

1/4 cup bourbon, preferably Maker’s Mark

4 T good quality butter

Kosher salt and freshly ground black pepper to taste

Preheat a very hot grill.  (I prefer to do some of the cooking right on my charcoal chimney, see this post for an explanation.)  Meanwhile, rub the steaks with a bit of olive oil and season liberally with Kosher salt and pepper.  Let sit out, covered, at room temperature while the grills heats. 

Heat a small saute pan over medium-low heat with a bit of olive oil.  Cook the shallots in the pan until they become browned and just slightly crisp, about 20-25 minutes.  Keep a close eye on them as they can burn.  Remove the pan from the heat and pour in the bourbon (use some caution here).  Place the pan back over the heat, increase the heat to medium and cook until the bourbon has completely evaporated.  Remove the pan from the heat and let cool a bit.  Then mix the shallots with the butter.  The butter should melt slightly.  Season to taste with Kosher salt and pepper.  Set aside at room temperature until the steaks are done.

Grill the steaks to your desired doneness.  Remove from the grill and tent with aluminum foil.  Let rest for 5 minutes.  Then plate the steaks and slather on the butter mixture.  Serve immediately.

The resulting butter mixture is just plain delicious.  As you eat it, the components of it come a bit at a time.  You first taste the sweetness from the bourbon and then the sweetness from the shallots.  And then there’s just a bit of sharpness left in the shallots that lingers on the tongue every so lightly.  Finally, the richness of the butter brings it all together and meshes it all with the beefy flavor of the steak.  And over all of it, the butter mixture has a ephemeral smokiness to it (from the  charred barrels in which it is aged) that pairs wonderfully (of course) with the smoky flavors from the grill.  Here’s a picture:

 

I served it with Grilled Asparagus.  Enjoy!

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