Cowboy CAB Steak and Whiskey Butter


Steak Directions:

  1. Combine in bowl: chili powders, paprika, peppers and sugar.
  2. Prepare grill for direct cooking over low heat.
  3. Just before grilling, remove steaks from refrigerator, pat with paper towels to remove excess moisture. Brush steaks with oil, sprinkle about 1 Tbsp of rub and a little salt on each steak, rubbing in with fingers.
  4. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
  5. Top steaks with Whiskey Butter.


Whiskey Butter


  • 2 sticks unsalted butter, softened
  • 2 shallots, minced, soaked in Whiskey Extract
  • 3 tsp minced parsley
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 3 tsp Whiskey Extract
  • ½ tsp sea salt
  • White pepper to taste


  1. Combine butter, shallot, parsley, mustard, Worcestershire, Whiskey extract, salt and pepper. Mix well.
  2. Drop butter onto waxed paper, roll into log.
  3. Refrigerate until hard and easy to cut, at least 3 hours.
  4. May store in refrigerator up to 1 week, in freezer for up to 3 months.


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Steak Ingredients:

  • 2 Tbsp New Mexican chili powder
  • 2 Tbsp chipotle chili powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp white pepper
  • 2 tsp freshly ground black pepper
  • 2 Tbsp Sugar-in-the-Raw
  • 4 CAB (Certified Angus Beef) Ribeye Steaks, cut 1 ½” thick
  • 2 Tbsp olive oil
  • 4 slices Whiskey Butter, recipe below