- 5 TBL butter
- 3 TBL diced onion
- 1/4 whiskey
- 1/4 c beef stock or broth
- Dash of salt
- Freshly ground black pepper
- 1/4 c light cream
- 2 rib-eye steaks
- Melt 2 TBL butter over med heat in a small skillet. Add the onion and cook until its brown (~4 min)
- Turn off the burner for a moment and pour in the whiskey. When the whiskey evaporates, turn the burner on to medium and pour in the beef stock or broth
- Add salt and freshly ground black pepper, and whisk in another 1 TBL 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 butter (2 TBL) in a large skillet over med-high heat. Generously salt and pepper steak on both sides, then add it to the hot skillet.
- For medium rare, cook for 2 min on each side for a thin steak, or 3-4 min on each side for thick steak. Place the steak on a plate and keep warm.
- Spoon the sauce over the steak and serve