Ribeye with Irish whiskey cream sauce and cracked pepper.
SHOPPING: Irish whiskey (Jameson, Bushmills, etc.). Well-marbled ribeye.
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.25 inches thick
- 1 tsp Kosher salt
- 1 tsp Cracked black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 2 tbsp Shallot, minced
- ¼ cup Irish whiskey
- ¼ cup Beef stock
- ½ cup Heavy cream
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.25 inches thick
- 1 tsp Kosher salt
- 1 tsp Cracked black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 2 tbsp Shallot, minced
- ¼ cup Irish whiskey
- ¼ cup Beef stock
- ½ cup Heavy cream
Instructions
Sear the steaks
Season ribeye with salt and pepper. Sear in hot cast iron with oil, 4-5 minutes per side. Rest on plate.
Equipment
- cast iron
Ingredients
- ribeye (2 rib)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
Make the whiskey cream sauce
Add butter and shallot to pan. Cook 1 minute. Remove from heat, add whiskey, return to heat and flame. Add stock, reduce by half. Off heat, stir in cream and remaining pepper. Simmer gently 2 minutes.
Equipment
- cast iron
Ingredients
- butter (2 tbsp)
- shallot (2 tbsp)
- whiskey (¼ cup)
- stock (¼ cup)
- cream (½ cup)
- pepper (½ tsp)
Spoon sauce over
Return steaks to pan briefly to coat. Plate and spoon sauce over.
Before you cook
Cook notes
- • SHOPPING: Irish whiskey (Jameson, Bushmills, etc.). Well-marbled ribeye.
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