Smoked Butter

Whiskey Steak

  • Dry aged ribeye steaks 10.0 x
  • Whiskey 100.0 ml
  1. 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. 
  2. 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.
  3. 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.