Rib-Eye Steak with Whiskey Cream Sauce


  • 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
  1. Melt 2 TBL butter over med heat in a small skillet. Add the onion and cook until its brown (~4 min)
  2. 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
  3. Add salt and freshly ground black pepper, and whisk in another 1 TBL of butter
  4. Allow the mixture to bubble for 30 seconds then reduce the heat to low
  5. Over low heat, pour in the cream
  6. Whisk, adding more cream if the mixture looks too brothy
  7. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
  8. 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.
  9. 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.
  10. Spoon the sauce over the steak and serve


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