Dry-brined ribeye, single-malt Irish whiskey, porcini cream.
SHOPPING: Single-malt Irish whiskey. Veal demi-glace. Fresh porcini if available.
Ingredients
Scale
Measurement units
- 2 rib Prime ribeye
- 1 ½ tsp Kosher salt
- 1 tsp Cracked pepper
- 4 tbsp Butter
- ¼ cup Shallots, minced
- 6 oz Porcini mushrooms, sliced
- 4 sprigs Fresh thyme
- ⅓ cup Single-malt Irish whiskey
- ⅓ cup Demi-glace
- 2 tbsp Green peppercorns, drained
- ½ cup Crème fraîche
Ingredients
Scale
Measurement units
- 2 rib Prime ribeye
- 1 ½ tsp Kosher salt
- 1 tsp Cracked pepper
- 4 tbsp Butter
- ¼ cup Shallots, minced
- 6 oz Porcini mushrooms, sliced
- 4 sprigs Fresh thyme
- ⅓ cup Single-malt Irish whiskey
- ⅓ cup Demi-glace
- 2 tbsp Green peppercorns, drained
- ½ cup Crème fraîche
Instructions
Dry the brine
Salt ribeye, refrigerate 48 hours.
Ingredients
- ribeye (2 rib)
- salt (1 ½ tsp)
Sear the steaks
Season with pepper. Sear 5 minutes per side. Rest.
Equipment
- cast iron
Ingredients
- pepper (½ tsp)
Make the sauce
Add butter. Cook shallots and porcini with thyme until golden. Add whiskey, flame. Add demi-glace. Reduce. Add peppercorns. Off heat, stir in crème fraîche.
Equipment
- cast iron
Ingredients
- butter (4 tbsp)
- shallots (¼ cup)
- porcini (6 oz)
- thyme (4 sprigs)
- whiskey (⅓ cup)
- demi-glace (⅓ cup)
- peppercorns (2 tbsp)
- crème fraîche (½ cup)
Serve and enjoy
Spoon sauce over steaks.
Before you cook
Cook notes
- • SHOPPING: Single-malt Irish whiskey. Veal demi-glace. Fresh porcini if available.
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