"Of soup and love, the first is best."
Spanish Proverb

Friday, February 12, 2010

Rib-eye Steaks ith Whisk Cream Sauce

Rib-eye Steaks with Whiskey Cream Sauce
(stolen and made to my liking from the Pioneer Woman)
5 Tbl. butter
3 Tbl. diced onion
1/4 cup whiskey
1/4 cup beef stock
1/4 cup light cream
2 rib-eye or new york steaks
1. Melt 2 Tbl. of butter in a large skillet (cast iron works great) over medium-high heat. Generously salt and pepper the steaks on both sides, then add to the hot skillet.
2. For medium rare, cook for 2 minutes on each side for a thin steak, or 3-4 minutes on each side for a thick steak. Place the steak on a plate and keep warm.
3. Melt 2 Tbl. butter in same skillet and add the onion and cook until brown, about 4 minutes.
4. Carefully pour in the whiskey, scraping the yummy brown bits from the bottom of the pan. Turn the burner on medium and pour in the beef stock.
5. Add salt and pepper to taste.
6. Now, whisk in remaining Tbl. of butter.
7. Allow the mixture to bubble for 30 seconds, then reduce heat to low.
8. Over low heat, pour in the cream.
9. Whisk, adding more cream if the mixture looks too brothy.
10. Allow to simmer on very low heat until you're ready to spoon over the steaks.