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.
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.
Servings and Ingredients
|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
- Plastic wrap
- Large resealable plastic bag
- Charcoal or gas grill
- 2 chopsticks
- Microwave-safe plate
- Hy-Vee nonstick cooking spray
- Heavy foil
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.
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.
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.
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.
Top steaks with slices of remaining bourbon butter. Serve with potatoes and garnish with additional parsley, if desired.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 165mg
- Sodium: 1220mg
- Total Carbohydrates: 30g
- Protein: 56g