Ribeye with aged whiskey and wild mushroom cream sauce.
SHOPPING: Aged Irish whiskey (12-year if budget allows). Mixed wild mushrooms.
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak
- 1 tsp Kosher salt
- 1 tsp Cracked black pepper
- 2 tbsp Vegetable oil
- 3 tbsp Butter
- 3 tbsp Shallots, minced
- 8 oz Mixed wild mushrooms, sliced
- 3 sprigs Fresh thyme
- ⅓ cup Aged Irish whiskey
- ⅓ cup Beef stock
- ½ cup Crème fraîche
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak
- 1 tsp Kosher salt
- 1 tsp Cracked black pepper
- 2 tbsp Vegetable oil
- 3 tbsp Butter
- 3 tbsp Shallots, minced
- 8 oz Mixed wild mushrooms, sliced
- 3 sprigs Fresh thyme
- ⅓ cup Aged Irish whiskey
- ⅓ cup Beef stock
- ½ cup Crème fraîche
Instructions
Dry the brine
Salt ribeye, refrigerate 24 hours.
Ingredients
- ribeye (2 rib)
- salt (1 tsp)
Sear the steaks
Season with pepper. Sear in hot cast iron 4-5 minutes per side. Rest.
Equipment
- cast iron
Ingredients
- pepper (½ tsp)
- oil (2 tbsp)
Make the sauce
Add butter. Cook shallots 1 minute. Add mushrooms and thyme, cook until golden. Remove from heat, add whiskey, flame. Add stock, reduce by half. Off heat, stir in crème fraîche and remaining pepper.
Equipment
- cast iron
Ingredients
- butter (3 tbsp)
- shallots (3 tbsp)
- mushrooms (8 oz)
- thyme (3 sprigs)
- whiskey (⅓ cup)
- stock (⅓ cup)
- crème fraîche (½ cup)
- pepper (½ tsp)
Sauce the steaks
Spoon sauce over steaks.
Before you cook
Cook notes
- • SHOPPING: Aged Irish whiskey (12-year if budget allows). Mixed wild mushrooms.
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