Cowboy Steak and Whiskey Butter

Whiskey, shallots, and Dijon mustard flavor the unforgettable butter that tops this spice-rubbed steak. Recipe is from Better Homes and Gardens.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  new mexican  chile powder or 1  tablespoon  chile powder
• 1  tablespoon  chipotle  chile powder
• 1⁄2 tablespoon  smoked paprika
• 1⁄2 tablespoon white pepper
• 1  teaspoon  freshly ground black pepper
• 1  tablespoon raw sugar
• 2 (16 ounce)  bone-in ribeye  steaks

• Whiskey Butter

• 1  cup unsalted butter, softened
• 2  shallots, minced soaked in whiskey
• 3  teaspoons  minced parsley
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon Worcestershire sauce
• 3  teaspoons  whiskey
• 1⁄2 teaspoon sea salt or 1⁄2 teaspoon salt
•  white pepper

Directions

1. For rub, in bowl combine chile powders, paprika, peppers, and sugar.
2. Prepare grill for direct cooking over low heat (about 300 degrees F). 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 tablespoons of rub and a little salt on steaks; pat in with fingers.
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. To serve, slice steaks.
5. Whiskey Butter:Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic 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.
6. Store rub, covered, up to 3 months.