Advertisement

Summer Grillin’ with DeAnn Stephens and Jim Caldwell (July 14, 2020)

Published: Jul. 14, 2020 at 1:03 PM EDT
Email this link
Share on Pinterest
Share on LinkedIn

LEXINGTON, Ky. (WKYT) - Summer Grillin’ with DeAnn Stephens and Jim Caldwell (July 14, 2020)

Source: https://www.westviamidwest.com/

Ingredients

Grilled Steaks

  • 8 6 ounce Rib Eye Steaks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon olive oil

Bourbon Garlic Compound Butter

  • 16 ounces butter
  • 4 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 4 ounces good bourbon
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 tablespoon parsley, minced
  • 1 teaspoon olive oil

Cooking

Bourbon Garlic Compound Butter

  • Early in the day you wish to make the butter, heat a burner to medium high.  Add olive oil and swirl to coat.  Add garlic and shallots and cook until softened, about 10 minutes.
  • Add bourbon and cook for 5 minutes until all liquid is dissolved.  Remove from heat and allow to cool 10 minutes.
  • While garlic and shallots are cooling, in a mixing bowl, beat butter until smooth and softened.  Add cooled garlic/shallot mixture, salt, lemon zest and parsley-- blend well.
  • Using a spatula scoop out butter and place on a piece of wax paper.  Form into a log.  Seal the edges and place in freezer to harden.
  • Butter can be kept in the freezer for up to 3 months.  Slice into 1 tablespoon medalions when ready to use over steak.

Grilled Steak

  • 30 minutes before you're ready to grill, remove meat from the fridge and allow to come to room temperature.  15 minutes before cooking, brush with olive oil and generously season with salt and pepper.
  • Preheat grill to high.
  • Place steaks with ample room in between on grill.  Leaving the lid open, cook using one of two methods listed in the post.  If using the thermometer to determine doneness, cook to desired doneness.  (See notes for temp guides)
  • Do not leave grill unattended, watch for flare ups.  Do not press on steaks often with spatula, that only releases juices to the bottom of the grill.
  • Steak will need to rest for 10 minutes before serving to allow juices to be reabsorbed. So if using temperature method, pull steaks off 5° before the final temp you desire, as the steaks will continue to cook once removed from grill.
  • Place 2 medalions of butter on the steaks and serve.

Copyright 2020 WKYT. All rights reserved.