Grilled T-Bone & Ancho Whiskey Sauce

Take the best things in life “A T-bone steak, whiskey, heavy cream, butter and ancho chiles”add Dickey’s Beef Brisket Rub, invite a couple of friends over, and get ready to be hounded for the recipe. (Don’t worry: the ancho-whiskey sauce can stay our little secret.)

  • Prep Time

    20 Minutes
  • Marinate Time

    1 Hour
  • Cook Time

    30 Minutes
  • Serves

    4 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 4 ea
  • T-bone steak, 1 1/2 inch thick
  • 3 tbs
  • Olive Oil
  • 2 ea
  • Ancho chili
  • Stemmed, seeded & split lengthwise
  • 1/2 cup
  • Whiskey or Bourbon
  • 3 cup
  • Heavy Cream
  • 2 tb
  • Butter


  1. Lightly rub each steak with olive oil and season using 1/2 tbsp Dickey’s Beef Brisket Rub per side. Gently press rub into steaks and refrigerate for 1 hour.
  2. Heat a heavy skillet to medium high heat. Place ancho skin side down into pre-heated skillet and gently press with a spatula until they just begin to blister and are fragrant. 1-2 minutes. Cut into 1/2″ strips and set aside.
  3. Heat grill to high. Sear steaks over high heat approximately 4-5 minutes per side or until rare. Remove from grill for next step.
  4. Heat a heavy cast iron skillet to medium high and add butter. Once melted cook steaks to desired temperature. Once cooked remove steaks and rest for 5-10 minutes.
  5. De-glaze pan with whiskey and use a wire whisk or wooden spoon to scrape any browned bits from the bottom of the pan. Add 1 tbsp of Dickey’s Beef Brisket Rub, heavy cream and reserved toasted ancho. Reduce by half.
  6. Once reduced, use a stick blender to puree ancho cream. Season with salt and pepper to taste.
  7. Serve steaks with ancho cream spooned on top.

Recipe Categories: Beef, Dinner, Grill