Porterhouse with Whiskey Butter

Whiskey Compound Butter

1. Heat a small pan over medium, add the oil and onions and cook a couple minutes until just softening, then add the garlic
2. 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
3. Let it cool, then add to the butter with parsley, Dijon, worster and s&p to taste - mix well to combine
4. 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

1. Remove steak from fridge 45 minutes before cooking
2. 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
3. Brush the steak with the tallow, season well with salt & pepper and put on the grill
4. 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
5. Slice and serve with more butter (because) why wouldn't you?