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Dry Aged Whiskey Steak with Smoked Butter
Dry Aged Whiskey Steak with Smoked Butter – Recipe

Dry aged beef gains a unique, more intense flavour and increased tenderness from the process. Basted with whiskey and served with a generous dollop of savoury smoked butter, this dish will have your meat lovers excited.

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Ingredients per serve

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What you need

Dry aged beef gains a unique, more intense flavour and increased tenderness from the process. Basted with whiskey and served with a generous dollop of savoury smoked butter, this dish will have your meat lovers excited.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Smoked Butter

    • Combine softened butter with liquid smoke and KNORR Jus.
    • Form into the shape of a cigar, wrap in non-stick baking paper, and chill until firm.

  3. Whiskey Steak

    • Season steaks and baste with whiskey.
    • Preheat oven to 70°C, then place steak in oven and cook to an internal temperature of 44°C.
    • Remove from oven and allow to rest.
    • Finish steak by searing on a hot grill for 3 minutes each side. Allow to rest.

  4. To Serve

    • Plate the steak and top with a slice of smoked butter.
    • Serving suggestion: Prepare balsamic roasted onions and an heirloom tomato salad drizzled with KNORR Italian Glaze with Balsamic as accompaniments.
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