Jamie Miller, of Maple Grove, Minn., rang our chimes with her Bourbon-Molasses Steaks with Smoky Chipotle Butter, winning first place in the 2006 Grill Master’s Beef It Up Grilling Recipe Contest.
The hint of sweetness from the smoked jalapenos in the butter echoed the dark smoky sweetness of the bourbon and molasses in the steak marinade. Subtle, but very interesting and innovative. Jamie told me, “I came up with the marinade some time ago, but I thought it would be nice to spice it up with the chipotle butter.”
Marinating overnight will allow the bourbon molasses flavor to penetrate deeper into the beef. Follow Jamie’s instructions and don’t overcook the meat or you’ll end up with tough, dry steaks instead of succulent, buttery ones. Serves 4.
Steaks:
1/4 cup bourbon
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 ribeye steaks, cut about 1-1/4 inches thick (about 12 ounces each)
Kosher salt and freshly
Cracked pepper to taste
Butter:
6 tablespoons butter, softened
3 tablespoons minced green onion
2 teaspoons bottled roasted garlic
1-1/2 tablespoons minced canned chipotle
Chiles in adobo sauce (or more to taste)
1 tablespoon plus 1 teaspoon fresh lime juice
Oil for grill grates
1. Combine bourbon, molasses, vinegar and olive oil in a small saucepan and boil over medium-high heat until reduced to a glaze, about 8 minutes. Cool; pour over steaks and marinate, refrigerated, for 2 to 4 hours.
2. Meanwhile, combine butter, green onions, garlic, chipotles and lime juice in a small bowl and mix well. Turn butter mixture out onto a sheet of plastic wrap and roll into a cylinder. Refrigerate at least one hour and up to 3 days.
3. Remove steaks from refrigerator. Prepare charcoal grill to medium-hot fire for both direct and indirect-heat cooking.
4. Oil grill grates. Place steaks over direct heat and grill for 2 minutes per side. Move steaks to a cooler part of the grill to prevent the marinade from burning and cook for an additional 2–3 minutes per side for medium-rare to medium doneness. Remove steaks to a plate; top each with slices of butter mixture; tent loosely with foil and allow to rest for 4–5 minutes. Transfer steaks to four dinner plates and serve.
The hint of sweetness from the smoked jalapenos in the butter echoed the dark smoky sweetness of the bourbon and molasses in the steak marinade. Subtle, but very interesting and innovative. Jamie told me, “I came up with the marinade some time ago, but I thought it would be nice to spice it up with the chipotle butter.”
Marinating overnight will allow the bourbon molasses flavor to penetrate deeper into the beef. Follow Jamie’s instructions and don’t overcook the meat or you’ll end up with tough, dry steaks instead of succulent, buttery ones. Serves 4.
Steaks:
1/4 cup bourbon
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 ribeye steaks, cut about 1-1/4 inches thick (about 12 ounces each)
Kosher salt and freshly
Cracked pepper to taste
Butter:
6 tablespoons butter, softened
3 tablespoons minced green onion
2 teaspoons bottled roasted garlic
1-1/2 tablespoons minced canned chipotle
Chiles in adobo sauce (or more to taste)
1 tablespoon plus 1 teaspoon fresh lime juice
Oil for grill grates
1. Combine bourbon, molasses, vinegar and olive oil in a small saucepan and boil over medium-high heat until reduced to a glaze, about 8 minutes. Cool; pour over steaks and marinate, refrigerated, for 2 to 4 hours.
2. Meanwhile, combine butter, green onions, garlic, chipotles and lime juice in a small bowl and mix well. Turn butter mixture out onto a sheet of plastic wrap and roll into a cylinder. Refrigerate at least one hour and up to 3 days.
3. Remove steaks from refrigerator. Prepare charcoal grill to medium-hot fire for both direct and indirect-heat cooking.
4. Oil grill grates. Place steaks over direct heat and grill for 2 minutes per side. Move steaks to a cooler part of the grill to prevent the marinade from burning and cook for an additional 2–3 minutes per side for medium-rare to medium doneness. Remove steaks to a plate; top each with slices of butter mixture; tent loosely with foil and allow to rest for 4–5 minutes. Transfer steaks to four dinner plates and serve.
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