Ingredients:
Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 teaspoons Jack Daniels or other whiskey
1/2 teaspoon sea salt
White pepper to taste
Steaks:
4 tomahawks, rib eyes, or other favorite bison steak
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil
Chopped parsley, optional
Directions
Whiskey Butter:
Make Butter at least 3 hours in advance.
Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper.
Mix well.
On a piece of plastic wrap, drop butter in spoonfuls to form a log.
Roll butter in plastic wrap and smooth out to form a round log.
Refrigerate until hard and easy to slice into round, coin-shaped pieces.
Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.
Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks.
Turn steaks and sear the other side.
Move steaks to indirect heat and continue cooking to medium rare.
Remove steaks from the grill, top with a pat of whiskey butter, and let rest for 5 or 10 minutes before serving.
Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.