Bone In Ribeye Steak Recipe with Whisky Cream Sauce
You’d most likely assume that I prefer grilling over searing when it comes to cooking protein. Well you’d assume wrong believe it or not and it’s no different when making this Bone In Ribeye Steak Recipe with Whisky Cream Sauce. Don’t get me wrong I absolutely love the flavors from the open flame but I feel that protein has the most opportunity to lose its juiciness and moisture on the grill. Let me break it down for you.
When you season up a steak, or a bone in ribeye like this recipe, you then place it on the grill right? Well what do you think is causing all those flames on the grill while you are cooking it? It’s the fat a.k.a. flavor and juiciness that is dripping through those greats causing your steak to lose moisture. Yes, you can get a flavorful steak from the grill but chances are you will have a tastier juicier steak if you do in a pan. The reason the steak is juicier in the pan is because when it secretes its fat or moisture it stays right there in the pan with it, it’s not escaping to the fire below when grilling. This all make sense??
Learn how to make this amazingly flavorful Bone In Ribeye Steak Recipe with Whisky Cream Sauce while learning how to pan sear.
SUBSCRIBE for more great recipes: https://bit.ly/2zql9ha
MORE GREAT BEEF RECIPES:
Classic Cheeseburgers: https://bit.ly/2ygDjSK
Roasted Ribeye Don Vito: https://bit.ly/2sZaUv9
Flank Steak Jibarito Sandwich: https://bit.ly/2HTAFSl
Ribeye and Whiskey Cream Sauce: https://bit.ly/2sZrET6
Garlic and Herb Beef Tenderloin: https://bit.ly/2HRMicv
Chari Siu Skirt Steak: https://bit.ly/2HSeGv0
Bone In Ribeye Steak Recipe with Whisky Cream Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
2- pound bone in ribeye steak
2 tablespoons of olive oil
6 tablespoons of unsalted butter
4 smashed garlic cloves
8 to 10 sprigs of fresh thyme
3 to 4 sprigs of fresh rosemary
½ peeled and small diced shallots
1 ½ teaspoons of peppercorns
1/3 cup of good whiskey
¾ cup of heavy whipping cream
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Season the steak generously on all sides with salt and pepper. Set aside.
2. Next heat a cast iron skillet over medium high heat and then pour in the olive oil. Once the oil starts to lightly smoke add in the ribeye and sear.
3. Next, add 4 tablespoons of butter, garlic and fresh herbs to the pan and to the best of your ability rub the teak with them.
4. Turn the steak over once it is golden brown on the one side and then baste the steak repeatedly with the butter, garlic and herbs and cook it until they desired internal temperature is achieved. It will take about 5 to 7 minutes per side for medium rare. Rest the steak on a cutting board for 2 to 3 minutes before slicing it.
5. Add the remaining butter to the pan along with the shallots and peppercorns and cook until the shallots are lightly browned, about 2 to 4 minutes.
6. Next deglaze with the whiskey and cook it until it’s almost gone and then add in the cream and cook that until it becomes very thick, think Alfredo sauce. Season the sauce with salt.
7. Pour the sauce over the sliced ribeye.
Recipe Video:
