Califonia Bountiful
Main Dish






Harris Ranch hickory brown sugar steak with whiskey butter

Take your grilling to the next level with this recipe for hickory brown sugar rubbed steak with whiskey butter!

Reagan Roach




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Ingredients

 

Candied shallots
1 lb. shallots, peeled and chopped
1 cup sugar
1 cup red wine vinegar
1 cup merlot wine
1 cup demi-glace

Whiskey butter
1/2 cup unsalted butter, at room temperature
1/4 cup candied shallots (see recipe)
1 tbsp. whiskey or bourbon
1 tbsp. chopped fresh parsley

Hickory brown sugar rub
1 cup kosher salt
1 tbsp. liquid hickory smoke
4 cups brown sugar
1 cup granulated garlic
1/2 cup table grind black pepper

Steak
3 (14-oz.) ribeye steaks
3 tbsp. olive oil
Sea salt and pepper, to taste

 

Instructions

For candied shallots: Combine all ingredients in a saucepan. Bring to a boil, reduce heat and low simmer for 1 1/2 hours or until liquid is syrupy. Remove from heat and cool. Refrigerate until needed, up to 3 days. Makes 2 cups. Leftovers can be used to add flavor to mashed potatoes or your favorite pasta recipe.

For whiskey butter: Combine all ingredients in a mixing bowl. Slowly mix together until well incorporated. Makes 1 cup.

For hickory brown sugar rub: Start by making hickory smoked salt: Mix salt and smoke together and spread out on a cookie sheet. Let dry at room temperature or dry in your oven on the lowest temperature. Stir and rub salt between your fingers periodically. Room-temperature salt is ready the next day; oven-dried should be ready in a couple of hours. When dry, combine in a mixing bowl with brown sugar, granulated garlic and black pepper. 

For steaks: Make sure grill is on medium heat, so it doesn't flame up at the meat. Brush room-temperature steaks with olive oil, season with sea salt, pepper and hickory brown sugar rub, and place on grill. Grill for 3 minutes, then spin halfway to make hatch marks. Grill for another 3 minutes. Flip steaks and repeat. Once steaks have an internal temperature of 135 degrees, they should be perfectly medium-rare. Total cook time is 10 to 12 minutes. After that, remove meat from grill and let it rest for 5 minutes. Evenly dispense butter on top of steaks, then slice steak with a sharp knife against the grain and serve. 

Serves 3




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