Cowboy Steak Jack and Diane
Grilling Method: Combo/Medium Heat
- 2 sticks unsalted butter, softened
- 2 shallots minced, soaked in Jack Daniels
- 3 teaspoons minced parsley
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 3 teaspoons Jack Daniels
- ½ teaspoon sea salt
- White pepper to taste
- 2 Bone-in ribeye steaks, sometimes called a Cowboy Steak about 1 pound each and at least 1-inch thick
- Olive oil
- Kosher salt
- Freshly ground pepper, optional
- Parsley, chopped for garnish
Make Butter at least 3 hours in advance. Combine butter, shallot, parsley, Worcestershire, mustard, Jack Daniels, 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.
Preheat grill or build a charcoal fire. While the grill is preheating, allow meat to come to room temperature about 20 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with oil and season with salt and pepper.
Place steaks directly over Medium High heat for about 5 minutes. Turn steaks 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.
Serves 4 normal appetites or 2 hungry cowboys!