Roast rib-eye steaks with scotch whisky-pepper butter

[Quaich1]

The Globe and Mail Toronto Newspaper recently ran this recipe for steak with a Scotch whisky pepper butter. Sounds like it would taste really good. It suggests blended scotch rather than single malt but one wonders if that's just a matter of projected cost?

http://www.theglobeandmail.com/life/food-and-wine/recipes/roast-rib-eye-steaks-with-whisky-pepper-butter/article6703600/




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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946)