Ingredients per serve
Smoked Butter
-
Unsalted butter, softened 250.0 g
Whiskey Steak
-
Dry aged ribeye steaks 10.0 x
-
Whiskey 100.0 ml
Preparation
-
Smoked Butter
- Combine softened butter with KNORR Intense Flavours Deep Smoke. Form into a cigar shape and roll in nonstick baking paper.
- Chill until firm.
-
Whiskey Steak
- Season steaks and baste with Whiskey.
- Preheat oven to 70 degree Celsius. Place steak in oven and cook to an internal temperature of 44 degree Celsius. Remove from oven and rest.
- Finish ribeye by cooking on hot grill for 3 minutes each side. Allow to rest.
-
To Serve
- Serve steaks topped with a slice of smoked butter, accompanied with balsamic roasted onions and an heirloom tomato salad drizzled with KNORR Balsamic Glaze.
