You’d most likely assume that I prefer grilling over searing when it comes to cooking protein. Well you’d assume wrong believe it or not and it’s no different when making this Bone In Ribeye Steak Recipe with Whisky Cream Sauce. Don’t get me wrong I absolutely love the flavors from the open flame but I feel that protein has the most opportunity to lose its juiciness and moisture on the grill. Let me break it down for you. When you season up a steak, or a bone in ribeye like this recipe, you then place it on the grill right? Well what do you think is causing all those flames on the grill while you are cooking it? It’s the fat a.k.a. flavor and juiciness that is dripping through those greats causing your steak to lose moisture. Yes, you can get a flavorful steak from the grill but chances are you will have a tastier juicier steak if you do in a pan. The reason the steak is juicier in the pan is because when it secretes its fat or moisture it stays right there in the pan with it, it’s not escaping to the fire below when grilling. This all make sense??
I’ve been wanting to this Bone In Ribeye Steak Recipe with Whisky Cream Sauce for some time now and I’m so happy I found a few minutes to do it. I’m probably even more happy that I was able to get back in the studio and make some more “Soigne” videos for you all. If you scroll through your Facebook newsfeed you will undoubtedly see those tasty videos in there which feature a top down shot of hands working to make a 10,000 calorie meal :-). Even I do it! However, I keep thinking that it’s missing a bit of creativity and touch to it so I make these videos even though it’s been awhile since I’ve created these. Ok back to the Bone In Ribeye Steak Recipe with Whiskey Cream Sauce.
When I got the steak I trimmed down the bone and scraped it to give it a really clean look, there is literally no other benefit other than looks so don’t feel you need to. It is mandatory that you generously season this 2-pound beast of a bone in ribeye steak because when you take a bite it needs to be seasoned all the way through. Next you want to get a cast iron skillet hot over medium-high heat and then add in some cold olive oil. Once the oil begins to lightly smoke, you then want to begin cooking the bone in ribeye steak. It’s important to let the steak cook so don’t get anxious wanting to flip it every 2 seconds. After about 2 to 3 minutes add in some whole unsalted butter, some smashed garlic cloves, and then some fresh thyme and rosemary sprigs. Doing all of this will make for the most ridiculously seasoned and flavorful steak of all time. I can’t give you a time limit on how long to cook it to achieve a certain internal temperature, I just keep touching it to see how firm it becomes and then I flip it. I know terrible answer, but I’ve been doing this awhile and I suppose it’s just experience.
After you flip over the steak you must continue to baste the top of it by tilting the skillet and getting a large spoon full of the oil/fat and pouring it over the steak repeatedly. You don’t have to baste until the steak is finished but I do recommend doing it as often as possible. It’s also a good idea to take some of those herbs and garlic and rub them into the steak to help flavor it up as well. Once the bone in ribeye is done cooking you then want to remove it from the pan and let it rest for 2 to 4 minutes before slicing into it. You should never cut into a steak and see steam pouring out form it so make sure to let it rest.
While the steak is resting, you can make that whiskey sauce! Add a bit more butter to the pan where the steak was cooking and quickly cook up some shallots and pepper corns until the shallots are lightly browned. Next deglaze with some whiskey and cook it until there is almost no liquid left in the pan, or au sec. Add in some heavy whipping cream and cook it until it becomes very thick, about 2 to 4 minutes. Now hurry and get over to that steak and dump it all over top!!! Enjoy!
Bone In Ribeye Steak Recipe with Whisky Cream Sauce
Ingredients
- 2- pound bone in ribeye steak
- 2 tablespoons of olive oil
- 6 tablespoons of unsalted butter
- 4 smashed garlic cloves
- 8 to 10 sprigs of fresh thyme
- 3 to 4 sprigs of fresh rosemary
- ½ peeled and small diced shallots
- 1 ½ teaspoons of peppercorns
- 1/3 cup of good whiskey
- ¾ cup of heavy whipping cream
- Kosher salt and fresh cracked pepper to taste
Instructions
- Season the steak generously on all sides with salt and pepper. Set aside.
- Next heat a cast iron skillet over medium high heat and then pour in the olive oil. Once the oil starts to lightly smoke add in the ribeye and sear.
- Next, add 4 tablespoons of butter, garlic and fresh herbs to the pan and to the best of your ability rub the teak with them.
- Turn the steak over once it is golden brown on the one side and then baste the steak repeatedly with the butter, garlic and herbs and cook it until they desired internal temperature is achieved. It will take about 5 to 7 minutes per side for medium rare. Rest the steak on a cutting board for 2 to 3 minutes before slicing it.
- Add the remaining butter to the pan along with the shallots and peppercorns and cook until the shallots are lightly browned, about 2 to 4 minutes.
- Next deglaze with the whiskey and cook it until it’s almost gone and then add in the cream and cook that until it becomes very thick, think Alfredo sauce. Season the sauce with salt.
- Pour the sauce over the sliced ribeye.
Ernest London says
June 12, 2017 at 2:35 pmWow, this looks incredible. I have been trying to cook more at home for myself, and I love steak. That whiskey sauce sounds really good. I will have to give this recipe a try soon, thanks!
Susan Latus says
August 12, 2017 at 11:41 pmBilly, years ago, there was a wonderful steak house in Thornwood or Pleasantville New York. My dad did business with Mr. Parisi and my
parents and I, as a little girl would go there on very very special occasions. It was the first time I ever had prime rib that I will never forget.
I am wondering if you were related to these folks who had this magnificent restaurant ? I am guessing it was there in the 50’s, 60’s and maybe 70’s.
Chef Billy Parisi says
August 13, 2017 at 7:58 amHi Susan, thanks so much for the nice story. Most of my family is in Detroit and we have a few relatives in Boston. Thanks for sharing.