Brown Sugar Smoked Irish Whiskey Salt Ribeye Steaks

Brown Sugar Smoked Irish Whiskey Salt Ribeye Steaks

Brown Sugar Smoked Irish Whiskey Salt Ribeye Steaks have the distinctive smokey flavor you might find in other recipes using various smoked salts. This recipe throws in a few twists, adding Brown Sugar, Garlic and Black Pepper to the rub. The molasses sweetness of the brown sugar is a perfect pairing with the whiskey smoked salt, which has oak overtones and nuances of the Irish whiskey. And like many fine steakhouses, we finish plating the steaks with a dollop of butter, which also has a bit of the Smoked Irish Whiskey Salt added, to continue the smokey theme.

The use of whiskeys, bourbons, beer and other spirits in cooking is as old as cooking itself, or as old as the making of spirits, when the cook probably had a tad too much of the libation while cooking, spilled a bit of it in the dish and decided it was pretty good. Sounds as good as any explanation.

Give it a try. You can also substitute Hickory, Alderwood, Cherrywood, Mesquite or other smoked salts if you want to mix it up a bit. We like grilling Boneless Ribeyes, but you can use Strip Steaks, Hanger or the cut of your choosing.

Yields: 4 Servings

Ingredients:
4 8 oz. Boneless Ribeye Steaks
¼ Cup Brown Sugar Whiskey Smoked Salt Rub (see recipe below)
Olive Oil
½ Cup Whiskey Smoked Irish Sea Salt Butter (see recipe below)

Steak Directions:
Rub the ribeyes with the Brown Sugar Whiskey Smoked Irish Sea Salt Rub. Cover and refrigerate for 30 to 60 minutes to allow the flavors to develop. Let come back to room temperate before cooking. Lightly brush with the olive oil. Place the steaks on a preheated medium-high grill. Cook to your desired temperature. Remove when done, cover and let rest for about 5 minutes. Top with the Whiskey Smoked Irish Sea Salt Butter and serve.

Brown Sugar Whiskey Smoked Irish Sea Salt Rub:
¼ Cup Brown Sugar
1 Tablespoon Whiskey Smoked Irish Sea Salt
1 Teaspoon Granulated Garlic
1 Teaspoon Freshly Ground Black Pepper
Combine all ingredients thoroughly in a mixing bowl.

Whiskey Smoked Irish Sea Salt Butter:
1/2 cup butter, unsalted, room temperature
1 Teaspoon (or to taste) Whiskey Smoked Irish Sea Salt
Combine the butter and salt in a mixing bowl with a wood spoon or rice paddle until mixed together well.

Degrees of Doneness:
Rare: 95-105 degrees. Cool red center.
Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
Medium: 130-140 degrees. Warm pink center.
Medium Well: 150-160 degrees. Some pink in the center.
Well: 165-175 degrees. No pink, cooked all the way through.

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