Grilled Steaks with Whiskey Butter
Grilled Steaks with Whiskey Butter is a decadent meal for any celebration, date night in or special occasion. Bone-in ribeye steaks are sometimes called cowboy steaks slathered in a garlic whiskey butter for one of the most flavorful grilled steak recipes.
A grilled steak dinner served up with loaded baked potatoes and garlic bread is one of the best restaurant quality meals that you can easily cook at home. For holiday dinners, we also love this Grilled Steak and Lobster that always has impressive results.
Ingredients for Grilled Steaks with Whiskey Butter:
- Ribeye Steaks
- Butter
- Molasses
- Whiskey
- Worcestershire Sauce
- Fresh Garlic
- Kosher Salt
- Black Pepper
How to Make Whiskey Butter:
- In a small saucepan, melt butter. Whisk in molasses, whiskey and Worcestershire sauce. Add minced garlic, salt and pepper. Bring mixture to a boil, stirring often. Remove from heat and set aside to cool slightly.
- Pour half of the whiskey butter into a small bowl or jar and set aside for serving.
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How to Grill Steaks with Whiskey Butter:
- Prepare a grill fire to 400° using hickory or pecan chunks for smoke flavor.
- Pat steaks dry with paper towels and place on a rimmed baking sheet.
- Brush both sides of steaks with whiskey butter.
- Cook over indirect fire with the grill closed about 5-8 minutes. Check with a digital meat thermometer, cooking until desired doneness.
Internal Temperature for Grilled Steaks:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Flipping is optional and steaks are served seared side up, so you will have the grill marks for presentation.
- We pulled these steaks at 125° for rare. Steaks can be pulled about 5° under temperature and they will come up to temperature if allowed to rest.
- Remove steaks to a serving platter or rimmed baking sheet. Brush with reserved whiskey butter and rest 5 -10 minutes.
- Slice steaks and serve immediately.
- Drizzle with extra whiskey butter if desired.
How to Store and Reheat:
Store leftover steaks wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days.
Reheat sliced steak in a skillet with a tablespoon of olive oil or butter over medium heat, stirring occasionally until heated through.
More Grilled Steak Recipes You Will Love:
- Garlic and Onion Ribeyes
- Bourbon Garlic Butter Beef Tenderloin Steaks
- Duck Fat Ribeye Steaks
- Grilled Steaks with Garlic and Onion Butter
- Steak Tips with Toasted Garlic Butter
- Ribeyes with Grilled Onions
- Garlic Butter Steaks
- Grilled Ribeye Steaks with Brown Sugar Rub
If you are looking for something special to cook for a celebration or weekend cookout, these Grilled Steaks with Whiskey Butter are sure to please. They turn out tender, juicy and incredibly flavorful.
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Grilled Steaks with Whiskey Butter
Ingredients
- 2 Bone-in Ribeye Steaks
- ¼ cup salted butter
- ¼ cup molasses
- ¼ cup whiskey
- 1 teaspoon Worcestershire sauce
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare a grill fire to about 400° using hickory or pecan chunks for smoke flavor.
- Pat steaks dry with paper towels and place on a clean baking sheet.
- Make the whiskey butter by melting butter over medium heat in a small skillet or saucepan.
- Whisk in molasses, whiskey and Worcestershire sauce. Add minced garlic, salt and pepper.
- Bring mixture to a boil, stirring often. Remove from heat and set aside to cool slightly.
- Pour half of whiskey butter into a jar or small dish and set aside for serving.
- Brush both sides of steaks with whiskey butter.
- Grill over indirect fire with the grill closed for about 5 minutes. Check steaks for doneness using a digital thermometer. Continue to cook until desired doneness is reached.
- Remove to a clean baking sheet or serving platter.
- Brush with whiskey butter and allow to rest 5 -10 minutes before slicing.
- Serve with additional whiskey butter if desired.
Notes
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Now that’s a Meal
Making me Hungry,