If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One 1.5 pound porterhouse steak, or honestly any steak will do
Directions
Whiskey Compound Butter
Heat a small pan over medium, add the oil and onions and cook a couple minutes until just softening, then add the garlic
When fragrant, add in the whiskey off the heat and light with a match BEING REALLY CAREFUL, and let the flame burn off - set aside
Let it cool, then add to the butter with parsley, Dijon, worster and s&p to taste - mix well to combine
Either put on a piece of cling film and roll into a log, and refrigerate, or put in a container (being able to cut fancy little coins of it are not important
Porterhouse
Remove steak from fridge 45 minutes before cooking
Melt the tallow (butter or shortening) in a small pan and add squeeze in the roasted garlic - mix well. If using oil, just combine them and mix
Brush the steak with the tallow, season well with salt & pepper and put on the grill
Cooking, turning and brushing often until between about 128 & 130 (for medium rare), remove, spread on some whiskey butter and tent loosely with foil for 10 minutes
Slice and serve with more butter (because) why wouldn't you?