Dry Aged Whiskey Steak with Smoked Butter
Dry aged beef has a strong, unique smell and flavour. Basted with some whiskey to enhance the flavour and served with smoked butter using KNORR Intense Flavours, this dish will have meat lovers excited.
Ingredients per serve
Dry Aged Whiskey Steak with Smoked Butter
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€22500.0
Smoked Butter
Unsalted butter, softened
/g
250.0 g
0%
KNORR Intense Flavours Deep Smoke 400 ml
/ml
250.0 ml
0%
Whiskey Steak
Whiskey
/ml
100.0 ml
0%
Dry aged rib eye steaks
/x
10.0 x
0%
/
Smoked Butter
-
Unsalted butter, softened 250.0 g
Whiskey Steak
-
Whiskey 100.0 ml
-
Dry aged rib eye steaks 10.0 x
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.
