Beef16h
Low-and-slow BBQ pulled beef
By BBQora kitchen
BeefReverse sear
Chuck eye steak with bourbon whiskey butter
A steak with character and whiskey herb butter that complements it perfectly. If you are a night with your friends or family, then you want to try this one!
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time30m
Servings4
Grill / smoker200°C
Internal temperature48°C
Time & cooking details
Prep: 20m · Cook: 10m · Rest: See resting instructions
Beginner · American
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The cook, step by step.
- 1
Step 1
Make the bourbon whiskey butter. Grind the dried herbs together in a mortar. Crush the garlic and mix with the whiskey, ground herbs and butter until evenly combined. Roll the butter into a log in baking paper and refrigerate until firm.
- 2
Step 2
We're about to prepare the barbecue for direct heating at 200 degrees Celsius. When this temperature is reached, the steaks go on and we set the internal temperature meter to 48 degrees Celsius.
Internal temperature: 48°C - 3
Step 3
We're grilling the steaks around now until this temperature is reached. After this we remove the steaks and they may rest for 5 minutes under a piece of aluminium foil.
- 4
Step 4
When the steaks have rested we cut the butter into thin slices and put this on. And it's time to have a good meal. Bon appetit!
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