Guinness Ribeyes with Irish Whiskey Butter

I first made this special a couple of weeks ago, and it was quite popular. It has increased rib eye sales by 30% and has only been offered on Friday and Saturday nights. I might add it to the permanent menu. The steak starts out with a marinade including shallot, garlic, tarragon, mustard, soy sauce, and of course Guinness. It is then grilled and finished with an Irish whiskey compound butter. The butter is made by taking a couple cups of the marinade and reducing to a glaze, then add 1/2 cup Irish Whiskey and flame, turn off heat and add 2 tablespoons of worcestershire. When the whiskey-marinade reduction cools, whip it into butter, form the butter into small cylinders and refrigerate until firm. When the steak is grilled to the temperature specified on the order, it is topped with a slice of compound butter to melt accross the top of the steak.