Bourbon marinated steak with compound butter

IMG_5271Sounds super complicated, right? It’s not. This is an incredibly EASY recipe and you can make most of it ahead so all you have to do at dinner time is cook up the steak and some sides (I did steamed carrots, baked potatoes, and bread).

For the marinade (slightly adapted from this recipe):

1/4 cup of bourbon

4 tsp Worcestershire sauce

2 tbs of brown sugar

1 tsp of dried mustard

1/2 tsp of kosher salt

1/4 of pepper

2 ribeye steaks

Directions for the marinade:

Whisk all ingredients (except the steaks…ha!) together. Put the marinade with the two steaks in a sealed bag and let marinate for at least 2-3 hours (or up to twenty four hours) in the fridge. Let the steaks rest at room temperature for 30 minutes before grilling. Grill on high heat for about 8 minutes per side for medium well.

And now the compound butter:

Compound butterFor the compound butter:

1/2 stick of butter softened

2 tbs of crumbled blue cheese

1-2 tbs of chopped green onions (green parts only)

1 tbs of fresh chopped parsley

Directions:

Combine all ingredients in a mixer and mix on medium speed until combined. Then dollop on laid out plastic wrap and roll into a log using the plastic wrap as a guide. Set back in fridge to harden (about 30 minutes and it will be good to go). Lasts about five or so days in the fridge and a couple weeks in the freezer.

 

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