Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

　　

Ingredients

Makes 4 servings

　　

Whiskey Butter:

2 sticks unsalted butter, softened

　　2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon

　　3 teaspoons minced parsley

　　1/2 teaspoon Worcestershire sauce

　　1/2 teaspoon Dijon mustard

　　3 teaspoons Jack Daniels or other whiskey

　　1/2 teaspoon sea salt

　　White pepper to taste

　　

Steaks:

4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick

　　1 teaspoon kosher salt

　　1/4 teaspoon whole black peppercorns, coarsely ground

　　Olive oil

　　Chopped parsley, optional

　　

Step 1

Grilling Method: Combo/Medium-High

　　

Make Whiskey Butter:

Step 2

Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic 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 slice into round, coin-shaped pieces.

　　

Prepare Steaks:

Step 3

Allow meat to come to room temperature about 15 minutes before grilling.

　　

Step 4

Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.

　　

Step 5

Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.

　　

Step 6

Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.

　　

Step 7

Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

　　Adapted with permission from Girls at the Grill