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Compound butters are an easy way to elevate the flavor of any steak, and this whiskey butter is one of the best. Although you don’t add the whiskey directly to the butter, soaking the garlic and shallot in the whiskey adds a tremendously bold flavor that will carry through perfectly to the steak. It’s so simple to make, can be stored in the freezer for months, and is the very best garnish for the very best steaks. Enjoy!
If you’re new to compound butters, you’re about to be converted. They’re an easy way to add extra flavor to butter (which is already so delicious on its own).
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That butter transforms into the perfect vehicle for the fresh herbs and whichever seasonings you add. Although you may have tried garlic butter before, I bet you haven’t tried whiskey butter!
This one extra ingredient adds so much more flavor with minimal effort.
As it soaks into the steak, you release the scent of warm whiskey into the kitchen, too. It’s truly intoxicating and an easy way to elevate your next steak night or dinner party!
Once you fall in love with this whiskey butter recipe, let’s expand your horizons with a few more options. This Blue Cheese Bacon Compound Butter is seriously the best garnish for steaks, and this Candied Bacon Butter is a sweet, smoky option ideal for everything from steaks to biscuits to waffles and more!
Why you’ve got to try this Whiskey Butter Recipe
The whiskey garlic butter is really something special to go along with any of your favorite steak recipes.
As the seasoned butter melts into the steaks, it infuses that arthy, peaty whiskey flavor into every bite
This takes even an exceptional steak to the next level yet couldn’t be much easier to make!
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Ingredients for Whiskey Garlic Butter
- Unsalted butter: It needs to be completely softened for easy mixing. It’s best to use a high quality butter, like Kerrygold.
- Shallot
- Fresh garlic
- Fresh parsley
- Worcestershire sauce: This adds a rich, savory flavor that balances the sharpness of the whiskey.
- Dijon mustard
- Whiskey: You can use any type of whiskey you’d like for this, whether it’s scotch whiskey, Irish whiskey, Bourbon, etc. You don’t need that much, and it’s really for a nice flavor note.
- Kosher salt
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How to Make Whiskey Garlic Butter for Steak
- Soak minced garlic and shallot in whiskey for 10-15 minutes.
- Mix all ingredients with softened butter.
- Wrap in plastic wrap for shape and put in fridge.
Roll it up in plastic wrap and put in the fridge to harden up. If it doesn’t get completely hard that’s fine – this is for presentation purposes anyway. Remember the butter is going to melt anyway as it sits on the resting steak.
Storing Suggestions
Once assembled, the whiskey garlic butter should be stored in an airtight container in the fridge for approximately 5-7 days.
For longer storage, wrap it tightly in plastic wrap and parchment paper, and freeze for up to 3 months.
Tips & Variations
- Make whipped butter. While the butter is softened and at room temperature, this is the perfect time to whip it until light and fluffy. This process aerates the butter, so it will increase the volume and the air pockets will allow you to taste more flavor in every bite. It’s a simple way to stretch your compound butters and make them taste even better.
- Adjust the seasonings. There are lots of ways to adjust the seasonings to make this recipe your own. Add some black or white pepper, replace the parsley with fresh rosemary, or add a little brown sugar for sweetness.
How to Serve
After you finish grilling your steaks, add the butter to the top of them as they rest on the cutting board for about 10 minutes. This will give the steak time to rest and the butter time to melt and infuse into the meat.
FAQs
What type of steak goes well with whiskey butter?
There is no right or wrong answer here. I usually like to serve it with bone-in ribeyes (aka cowboy steaks), smoked then reverse seared. Let it rest with the whiskey butter for about 10 minutes before slicing. It’s killer! (See the full instructions in the recipe card below.)
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Whiskey Garlic Butter for Steak
Ingredients
Steak
- 1 Bone in Ribeye
- 1 TBSP Kosher Salt for seasoning salt
Whiskey Garlic Butter
- 1 stick Butter unsalted, softened
- 1 Shallot diced finely
- 1.5 TSP Parsley diced finely
- 2 cloves Garlic minced
- 1/4 TSP Worchestershire
- 1/4 TSP Dijon Mustard
- 2 TBSP Whiskey
- 1/4 TSP Salt
Instructions
Steak
- Cover steak liberally with kosher salt and put in fridge 4 hours – overnight
- When ready to cook remove from fridge and let steak come up to nearly room temperature
- Preheat grill / smoker / oven to 300 – 350F
- Place steak on cooker (if on grill) make sure the temperature is indirect
- Cook until an internal temperature of 115F
- Remove steak and let temperature get as hot as possible
- Cook steak directly over the heat for about 90 seconds per side or until internal temp hits 125 – 128F
- Remove and rest on board with compound butter
Whiskey Garlic Butter
- Soak minced Garlic and Shallot in whiskey for 10-15 minutes
- Mix all ingredients together with softened butter
- Wrap in plastic wrap for shape and put in fridge
