STEAK RECIPES | Ribeye Steak with a Bourbon Cream Sauce

Ribeye Steak with a Bourbon Cream Sauce


Ingredients:
1 Ribeye Steak
½ tsp. Salt
¼ tsp. Ground Pepper
1 tbsp. Butter
2 tbsp. Bourbon I used Four Roses
3 tbsp. Heavy Cream
¼ tsp. Ground Peppercorns
¼ tsp. dried Tarragon
etc
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Instructions:
  • Pat the steak dry with a paper towel. Season the steak with the salt and pepper, and rub it into the beef. Melt the half of butter in a pan over medium heat. Place the steak in a hot pan and cook for 2 minutes, then rotate 90 degrees and cook another 2 minutes.
  • Add the remaining butter to the pan, and flip the steak and cook for 2 minutes, rotate 90 degrees and cook for 2 minutes. Remove the steak from the pan, and let it rest for 5 minutes. It should be a perfect medium rare, and register 140 degrees with a meat thermometer.
  • Keep the drippings from the steak in the pan, and add the bourbon, cream, ground peppercorns, and tarragon. Beware that the bourbon might flame up a bit until you add the cream.
  • etc
  • etc

  • For Full Instruction: thekittchen.com

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