INGREDIENTS:6 8-oz. rib-eye steaks
Marinade:
1 Tbsp. balsamic vinegar
¼ cup dry red wine
2 tsp. kosher salt
1 tsp. minced garlic
½ tsp. coarse black pepper
1 tbsp. Worcestershire sauce
1 tsp. minced fresh rosemary
dash cayenne pepper
¼ cup olive oil
Whiskey Pepper Butter: 4 oz. butter, softened
2 Tbsp. minced fresh parsley
1 ½ tsp. minced shallot
1 Tbsp. whiskey
1 ½ tsp. coarse black pepper
½ tsp. chipotle chile powder
optional, for garnish, fried onion rings DIRECTIONS:Place steaks in shallow glass dish. Mix all marinade ingredients together in small bowl. Pour marinade over steaks. Marinate in refrigerator for 4 hours, turning occasinally. While steaks marinate, prepare whiskey pepper butter. Place all ingredients in food processor and pulse until well-combined. Stretch a sheet of plastic wrap out on counter. Scrape butter out of processor in a line down the center of the plastic. Fold plastic over butter and roll into a log approximately 2 inches in diameter. Chill thoroughly before serving. When steaks have finished marinating, heat your grill. Lift steaks from marinade and drain slightly. Place steaks on preheated grill. Discard any remaining marinade. Grill over high heat to desired doneness. Remove steaks from the grill and put on a serving platter. Place a thin slice of whiskey pepper butter on top of each steak. Garnish with fried onion rings and serve. SERVINGS:6 servings From:Culinary development chef Sara Gibbs, Lynn’s Paradise Café, Louisville, Kentucky PHOTO CREDIT:Photo Credit: LYNN’S PARADISE CAFÉ
