Cooking School: Grilling Great Steaks,
with Recipes and Techniques

Grilled Filets with Whiskey Butter and Potato-Onion-Mushroom Stacks

“The whiskey butter tastes like a complicated French sauce,” Karmel says, “but it’s really just shallots steeped in whiskey and pressed into butter.” She advises letting the butter melt into the steak as it rests, then topping meat with a second butter pat for presentation. To make the butter, mash it with whiskey-soaked shallots, fresh parsley, garlic, salt, and pepper. Roll softened butter in waxed paper; chill. Serve each filet with a stack of portobello mushroom, potato, onion, and fresh tarragon.