Well, it's technically not my recipe so you will probably love the Pioneer Woman. But you can at least kiss the messenger! :)
Rib-Eye Steak With Whiskey Cream Sauce
makes 2 servings
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 (I used whole milk because I didn't have cream. It was still delish, just thin.)
2 rib-eye steaks
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. When the onion is brown, turn off the burner temporarily so you won't ignite your kitchen or yourself. Pour in the whiskey. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth. Add salt and pepper. Now whisk in another tablespoon of butter. Allow the mixture to bubble for 30 seconds, then reduce the heat to low. Over low heat, pour in the cream. Whisk, adding more cream if the mixture looks too brothy. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Generously salt and pepper the steaks on both sides, then add them to the hot skillet. 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. Spoon the sauce over the steak...and don't skimp!
Here's her website...http://thepioneerwoman.com/
and her cookbook is on my 'favorites' list, #2, to the right of this post. Her recipes are great because she has pictures of each stage of cooking. Not that you need it, but lets be honest...we all miss books w/ pictures. :)
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