May Recipes

T-Bone Steaks with Bourbon Compound Butter

Serving platter of sliced T-Bone Steaks with a cup of Bourbon Compound Butter
Hands On:
50 minutes
Total Time:
500 minutes


  • ¼ cup finely chopped shallot
  • 1 ½ tsp plus 2 Tbsp. bourbon, divided
  • ¼ cup Hy-Vee salted butter, softened
  • 1 ½ tsp Italian parsley, finely chopped, plus additional for garnish
  • ¼ tsp plus 1 Tbsp. Hy-Vee Dijon mustard, divided
  • 1 ¾ tsp Hy-Vee less sodium Worcestershire sauce, divided
  • 2 (1-lbs.) Hy-Vee Angus Reserve T-bone steaks, 1¼-1½-inch thick
  • 2 ½ tbsp Hy-Vee less sodium soy sauce
  • 2 tbsp Hy-Vee brown sugar, packed
  • 1 ½ tbsp Hy-Vee vegetable oil
  • 1 tbsp Hy-Vee Gustare Vita balsamic vinegar
  • 12 Hy-Vee Smart Bite strawberry red potatoes
  • ½ tsp kosher salt, divided
  • ¼ tsp coarsely ground Hy-Vee black pepper
  • ¼ cup Soirée grated Parmesan cheese
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For compound butter: Combine shallot and 1½ teaspoon bourbon in small bowl. Use a fork to stir in softened butter, 1½ teaspoon parsley, ¼ teaspoon Dijon mustard, and ¼ teaspoon Worcestershire sauce until well combined. Shape butter mixture into a log using plastic wrap. Wrap tightly and refrigerate 30 minutes or until firm.
For marinade: Place steaks in a large resealable plastic bag. Combine soy sauce, brown sugar, remaining 2 tablespoons bourbon, vegetable oil, remaining 1 tablespoon mustard, balsamic vinegar, and remaining 1½ teaspoon Worcestershire sauce. Pour over steaks in bag; close bag. Turn bag to evenly coat steaks with marinade; refrigerate 6 to 8 hours, turning bag occasionally. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375°). Cut a thin lengthwise slice off one side of each potato. Place a potato, cut side down, on a cutting board between 2 chopsticks. Slice the potato perpendicular to the chopsticks, making cuts about ⅛-inch apart and stopping just before the chopsticks (about ¾ of the way through the potato). Repeat slicing remaining potatoes. Place potatoes on a microwave-safe plate and microwave on HIGH 3 minutes.
Spray potatoes with nonstick spray. Cut a 16x16-inch sheet of heavy foil. Place potatoes on foil and fold up sides to form a bowl. Top with half of bourbon butter and 1/4 teaspoon kosher salt; set aside. Season steaks with remaining ¼ teaspoon salt and pepper.
Grill potatoes and steaks 12 to 15 minutes or until potatoes are crisp around the edges and steaks reach 130° for medium-rare doneness, turning steaks halfway through. Remove potatoes and steaks from grill. Sprinkle potatoes with Parmesan cheese. Loosely cover potatoes and steaks with foil; let stand 5 minutes.
Top steaks with slices of remaining bourbon butter. Serve with potatoes and garnish with additional parsley, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 34g 44%
Saturated Fat: 15g
Trans Fat: 1g
Cholesterol: 165mg 55%
Sodium: 1220mg 53%
Total Carbohydrate: 30g 11%
Dietary Fiber: 2g 7%
Sugars: 9g 18%
Protein: 56g 112%

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