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the appetizer:

The Pioneer Woman Cooks by Ree Drummond, includes cowboy recipes like Beans; Skillet Cornbread; and Rib-Eye Steak with Whiskey Cream Sauce.

Cookbook

 

Rib-Eye Steak
with Whiskey Cream Sauce

Makes 2 servings

 

While Marlboro Man and the cowboys generally prefer their steaks unadorned, I love mine with flavorful sauces and savory toppings. I'm always searching for delicious new ways to decorate my steak, and this sauce—an extra rich combination of whiskey and cream—is one of my all-time favorites. With a side of simple roasted potato wedges, this is about as good as it gets.

  • 5 tablespoons butter
  • 3 tablespoons diced onion
  • 1/4 cup whiskey
  • 1/4 cup beef stock or broth
  • Dash of salt
  • Freshly ground black pepper
  • 1/4 cup light cream
  • 2 rib-eye steaks
 

Rib-Eye Steak

1. Begin by melting 2 tablespoons of the butter over medium heat in a small skillet. Add the onion and cook until brown, about 4 minutes.

 

Rib-Eye Steak

2. When the onion is brown, turn off the burner temporarily so you won't ignite your kitchen or yourself.

 

Rib-Eye Steak

3. Pour in the whiskey.

 

Rib-Eye Steak

4. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth.

 

Rib-Eye Steak

5. Add salt and freshly ground black pepper.

 

Rib-Eye Steak

6. Now, whisk in another tablespoon of butter.

 

Rib-Eye Steak

7. Allow the mixture to bubble for 30 seconds, then reduce the heat to low.

 

Rib-Eye Steak

8. Over low heat pour in the cream.

 

Rib-Eye Steak

9. Whisk, adding more cream if the mixture looks too brothy.

 

Rib-Eye Steak

10. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.

 

Rib-Eye Steak

11. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.

 

Rib-Eye Steak

12. For medium rare, cook for 2 minutes on each side for a thin steak, or 3 to 4 minutes on each side for a thick steak. Place the steak on a plate and keep warm. Repeat with the other steak.

(Feel free to cook both steaks at once in the same skillet, if you prefer.)

 

Rib-Eye Steak

13. Spoon the sauce over the steak ... and don't skimp! You want to taste the deliciousness.

 

Rib-Eye Steak

14. Mmmmm. It doesn't get much better than this.

 

Rib-Eye Steak

I'd be lying if I said I didn't eat the leftover sauce by the spoonful. I'm just being honest here.

 
 
  • from:
    The Pioneer Woman Cooks
    Recipes from an Accidental Country Girl
  • by Ree Drummond
  • William Morrow Cookbooks 2009
  • Hardcover; $27.50; 256 pages
  • ISBN-10: 0061658197
  • ISBN-13: 978-0-470-19753-0
  • Reprinted bypermission.

Buy The Pioneer Woman Cooks

 

The Pioneer Woman Cooks

 
 
Paris
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This page created April 2010


 


 
 

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