Elizabeth Karmel's Jack & Diane Steak with Whiskey Butter Recipe |
Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones." - Steven Raichlen, author of "The Barbecue! Bible and How to Grill"
Not too long ago we had the pleasure of attending chef and author Elizabeth Karmel's "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. We learned an awful lot about preparing great BBQ that night and it was a lot of fun being taught by her. Now she's got a new book out, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." We highly recommend it if you'd looking to improve your mastery of the grill and learn more about the great American art of BBQ in general.
Below is a recipe from Elizabeth's new book that should be well within the talents of all backyard cooking enthusiasts. We especially like that it calls for rib-eye, our favorite cut of beef steak. If you really want to dazzle your guests, serve an organically raised rib-eye from a farmer you know and trust. As author Bruce Aidells has pointed out, the flavor of the meat is enhanced by good preparation, but, "It all begins with the animal." We think you'll agree that sustainably and humanely raised animals really do deliver the best flavor.
So get the right cut and fire up the grill because you're in for a hearty treat!
Grilling Method: Medium-High Heat
Ingredients for 4 Servings
• Whiskey butter (see recipe below)
• 2 Bone-in rib-eye steaks,* about 1 pound each and at least 1 inch thick
• Olive Oil
• Kosher salt or your favorite spice rub
• Freshly ground pepper, optional
• Fresh parsley, chopped, for garnish
Preparation
1. Build a charcoal fire or preheat a gas grill. Allow the meat to come to room temperature for 20 to 30 minutes before grilling. Wrap the meat in paper towels to get rid of excess moisture. Just before grilling, remove the towels and brush both sides of the steaks with oil and season lightly with salt and pepper.
2. Place the steaks on the grates over medium-hot heat and grill for about 5 minutes. Turn the steaks and continue cooking for about 5 more minutes for medium-rare. Remove the steaks from the grill. Place a slice of the compound butter on each steak and allow it to rest for at least 5 minutes, but no longer than 10 minutes, before serving.
3. When ready to serve, spread the melted butter around on top of the steaks and place another piece of cold compound butter on each steak. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.
*Bone-in rib-eyes are also known as cowboy steaks.
Whiskey Butter
Makes 2 logs (1 cup)
Elizabeth created this butter for her take on Steak Diane. Because she is a southerner, she chose Jack Daniel’s instead of the traditional French Cognac. She says, "The key is soaking the shallots in the whiskey so that the flavor is deeply ingrained in the butter."
Good for Seasoning: Beef (cowboy or any other steak); chicken; pork chops
Ingredients
• 1 Cup (2 sticks) unsalted butter, softened
• 2 Shallots, minced soaked in 2 tablespoons Jack Daniel’s or other whiskey for 5 minutes
• 3 Teaspoons minced curly parsley
• 1/2 Teaspoon Worcestershire sauce
• 1/2 Teaspoon Dijon mustard
• 2 Teaspoons Jack Daniel’s or other whiskey
• 1/4 Teaspoon fine-grain sea salt
• Fine-ground white pepper
Preparation
1. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the shallots soaked in whiskey, parsley, Worcestershire, mustard, Jack Daniel’s, salt, and pepper. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
2. Roll the butter in plastic wrap and smooth out to form round logs about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces.
Recipe and Images courtesy of ©Wiley (wily.com), all rights reserved
Author Elizabeth Karmel
If you’d like to purchase the new book from one of America’s greatest BBQ & grilling chefs go to: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
If you’d like to see one of the recipes Chef Elizabeth taught us at I.C.E. go to: Kansas City Style Ribs
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
