4 to 6New York Strip, Tenderloin, or T-bone steaks
Roasted Garlic Blue Cheese Butter
8tablespoonsunsalted butter, softened
4 tablespoonscrumbled blue cheese
4clovesgarlic, roasted and smashed
½small shallot, minced
salt and black pepper to taste
Instructions
Roasted Garlic Blue Cheese Butter
Mix the butter, blue cheese, garlic, and shallot in a small bowl. Season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate until needed.
Whiskey Steak Marinade
Combine the brown sugar, honey, mustard, whiskey, balsamic vinegar, olive oil, onion powder, garlic powder, salt, and black pepper in a large Ziploc bag. Rub the exterior of the bag with your fingers to mix all of the ingredients.
Place the steaks in the marinade and refrigerate for 4 to 24 hours. When ready to cook, allow the steaks to come to room temperature while preparing the grill.
Grill the steaks on medium-high heat for about 6 minutes on each side, or until desired doneness is reached. Transfer the steaks to a plate or half sheet pan lined with parchment paper or aluminum foil. Cover with aluminum foil to keep warm and allow to rest for 5-10 minutes.
Slice on a cutting board. Finish each steak with roasted garlic blue cheese butter and serve with seasonal vegetables.
Notes
Steak Marinade: Marinade your steaks for a minimum of 4 hours and up to 24 hours.