T-Bone Steaks with Bourbon Compound Butter


Main Dish
T-Bone Steaks with Bourbon Compound Butter

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    Upgrade your family dinner with these tender t-bone steaks slathered with homemade bourbon compound butter. The grilled potatoes make an excellent addition to this tasty meal. 

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    Servings and Ingredients

    Serves 4
    ¼ c. finely chopped shallot
    1 ½ tsp. plus 2 Tbsp. bourbon, divided
    ¼ c. Hy-Vee salted butter, softened
    1 ½ tsp. finely chopped Italian parsley, plus additional for garnish
    ¼ tsp. plus 1 Tbsp. Hy-Vee Dijon mustard, divided
    1 ¾ tsp. Hy-Vee less sodium Worcestershire sauce, divided
    2 (1-lbs.) Hy-Vee Angus Reserve T-bone steaks, 1-1/4-1-1/2-inch thick
    2 ½ tbsp. Hy-Vee less sodium soy sauce
    2 tbsp. Hy-Vee brown sugar , packed
    1 ½ tbsp. Hy-Vee vegetable oil
    1 tbsp. Hy-Vee Gustare Vita balsamic vinegar
    12 Hy-Vee Smart Bite strawberry red potatoes
    ½ tsp. kosher salt, divided
    ¼ tsp. coarsely ground Hy-Vee black pepper
    ¼ c. Soirée grated Parmesan cheese

    Things To Grab

    • Small bowl
    • Fork
    • Plastic wrap
    • Large resealable plastic bag
    • Charcoal or gas grill
    • 2 chopsticks
    • Microwave-safe plate
    • Hy-Vee nonstick cooking spray
    • Heavy foil


    1. For compound butter: Combine shallot and 1-1/2 teaspoon bourbon in small bowl. Use a fork to stir in softened butter, 1-1/2 teaspoon parsley, 1/4 teaspoon Dijon mustard, and ¼ teaspoon Worcestershire sauce until well combined. Shape butter mixture into a log using plastic wrap. Wrap tightly and refrigerate 30 minutes or until firm. 

    2. For marinade: Place steaks in a large resealable plastic bag. Combine soy sauce, brown sugar, remaining 2 tablespoons bourbon, vegetable oil, remaining 1 tablespoon mustard, balsamic vinegar, and remaining 1-1/2 teaspoon Worcestershire sauce. Pour over steaks in bag; close bag. Turn bag to evenly coat steaks with marinade; refrigerate 6 to 8 hours, turning bag occasionally. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes. 

    3. Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut a thin lengthwise slice off one side of each potato. Place a potato, cut side down, on a cutting board between 2 chopsticks. Slice the potato perpendicular to the chopsticks, making cuts about 1/8-inch apart and stopping just before the chopsticks (about 3/4 of the way through the potato). Repeat slicing remaining potatoes. Place potatoes on a microwave-safe plate and microwave on HIGH 3 minutes. 

    4. Spray potatoes with nonstick spray. Cut a 16x16-inch sheet of heavy foil. Place potatoes on foil and fold up sides to form a bowl. Top with half of bourbon butter and 1/4 teaspoon kosher salt; set aside. Season steaks with remaining 1/4 teaspoon salt and pepper. 

    5. Grill potatoes and steaks 12 to 15 minutes or until potatoes are crisp around the edges and steaks reach 130 degrees for medium-rare doneness, turning steaks halfway through. Remove potatoes and steaks from grill. Sprinkle potatoes with Parmesan cheese. Loosely cover potatoes and steaks with foil; let stand 5 minutes. 

    6. Top steaks with slices of remaining bourbon butter. Serve with potatoes and garnish with additional parsley, if desired. 

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 165mg
    • Sodium: 1220mg
    • Total Carbohydrates: 30g
    • Protein: 56g

    Daily Values

    Iron 30%
    Calcium 10%
    Vitamin D 0%
    Potassium 30%