GRILLING SHOWDOWN RECIPES f o o d
elizabeth’s
COWBOY STEAK
AND WHISKEY
BUTTER
N e w M e xica n chile pow der
is m ade w ith a sweet, m ild
va rie ty ofchile. I t ’s available fro m
spicehunter.com.
PREP: 20 MIN. GRILL: 10 MIN. STAND: 25 MIN.
i
Tbsp. New Mexican chile powder or
chili powder
i
Tbsp. chipotle chile powder
/2
Tbsp. smoked paprika
/2
Tbsp. white pepper
i
tsp. freshly ground black pepper
1
Tbsp. Sugar-in-the-Raw
2
i-inch-thick bone-in ribeye steaks,
(about i lb. each)
2
slices Whiskey Butter,
below
1. For rub, in bowl combine chile powders,
paprika, peppers, and sugar.*
2
. Prepare grill for direct cooking over low
heat (about 300°F) .
(See page
210
) .
Meanwhile, let meat come to room
temperature about
20
minutes before grilling.
Pat meat with paper towels to remove
excess moisture. Just before grilling, brush
steaks with
oil
.
Sprinkle about 1 Tbsp. of rub
and a little
salt
on steaks; pat in with fingers.
3
. Place steaks directly over medium-high
heat for about 5 minutes. Turn and grill 5
more minutes for medium-rare doneness.
Remove from grill. Let rest at least 5 minutes.
4
. Top hot steaks with Whiskey Butter. To
serve, slice steaks. MAKES 4 SERVINGS.
*Store rub, covered, up to 3 months.
EACH SERVING
383 cal, 23 g fat, 116 mgchol,
435 mg sodium, 7 g carbo, 2 g fiber, 35 g pro.
READER SHOPPING
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We asked our guest chefs to choose
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from elizabeth
► Grill Friend signature
heatproof silicone
angled BBQ brush
with removable brush
head; $12
► Stop-and-Go Tongs
(use red for uncooked
foods, green for
cooked); $24
► Marinade shaker
with marinade recipes
printed right on the
canister; $10
Save 10 % by buying all
three for $41.95. Please
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BHGEK
from jamie
► Weber stainless-steel
grilling rib rack; $29.95
► Veggie grill basket;
$
19.95
► Dripless basting brush
and measuring cup
combo; $14.95
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three for $58.95. Please
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WHISKEY BUTTER
2
sticks unsalted butter, softened
2
shallots minced, soaked in whiskey
(Elizabeth prefers Jack Daniel’s)
3
tsp. minced parsley
’/2
tsp. Dijon mustard
/2
tsp. Worcestershire sauce
3
tsp. whiskey
/2
tsp. sea salt or salt
White pepper to taste
1.
Combine butter, shallot, parsley, mustard,
Worcestershire, whiskey, salt, and pepper.
Mix well. Drop butter in spoonfuls onto
waxed paper. Roll in plastic and smooth out
to form a round log. Refrigerate until hard
and easy to cut, at least 3 hours.
2.
Store in the refrigerator for up to 1 week,
or freeze for up to 3 months.
EACH SLICE (1 TBSP.)
110 cal, 12 g fat, 31 mg
chol, 58 mg sodium, 1 g carbo, 0 g fiber, 0 g pro.
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weber's
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WEBER’S WAY TO GRILL
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over 150 recipes for the grill.
W eber’s W ay to G rill, $ 24 .9 5 ;
w eber.com .
TAMING THE FLAME
Elizabeth Karmel makes
grilling simple and shares
how-to for quick grilling and
low-and-slow barbecue.
Tam ing the Flam e, 24 .9 5;
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