Palettes develop over time. Mine definitely has, both when it comes to the food I cook and eat as well as what I drink. It wasn’t until this past year that I realized how much I LOVE whiskey. It is the one spirit I can pour over ice and happily sip. Very much like wine, there is huge complexity in the flavor of whiskey. And through my exploration of many brands, there is one I make sure to always have on hand.
Bulleit makes a number of whiskeys that are delicious, affordable and (when I’m feeling extra fancy) INCREDIBLE to use when cooking. While way more whiskey ends up in my glass, I decided for the very first time to use just a little of the massive bottle of bourbon I recently purchased to accompany a ribeye I was making. And the end result left both my husband and I speechless.
This Boneless Ribeye with a Bulleit Bourbon, Bacon & Mushroom Cream Sauce recipe is the epitome of steakhouse decadence. Simmered just long enough to diminish the bite, the Bulleit Bourbon creates a deep base for the sauce. With open and loving arms, it embraces the bacon, oyster mushrooms, sweet onions, heavy cream and goat cheese that ultimately join the party. The fresh rosemary added to the sauce along with the herbes de provence coating the steak enhance the flavors of the entire dish, creating a match made in steakhouse heaven.
Continuing Ribeye Week on the blog, check out this recipe that is sure to add unforgettable diversity to your steak repertoire. It has instantly become something I intend to repeat, and you will want to do the same!
with a Bulleit Bourbon, Bacon
Goat Cheese & Mushroom Cream Sauce
For the bourbon, bacon & mushroom sauce:
6-8 slices of bacon
1/2 cup diced sweet onion
3 oz oyster mushrooms, chopped
1 1/2 tb bacon fat
1 tb butter
2 garlic cloves, chopped
1 tsp kosher salt
3/4 tsp cracked black pepper
1/2 cup bourbon
1 cup heavy cream
2 sprigs rosemary
2 oz softened goat cheese
Fry the bacon over medium to medium-high heat until crisp. Pour all but 1 1/2 tb of bacon fat from the pan. Lower the heat just slightly to medium. Add the onions and mushrooms to the pan of bacon fat. Season with 1/2 tsp of pepper and sauté for 5 minutes. Add the garlic and 1/2 tsp salt. Sauté for another 2 minutes. Add the bourbon and cook for 1 minute, until just slightly reduced. Add the heavy cream, goat cheese, rosemary, 1/2 tsp kosher salt and 1/4 tsp pepper. Simmer for 10 minutes uncovered and stir often until the sauce has thickened.
Place a lid on the sauce and reduce the heat to low to keep warm.
Note: This recipe yields enough sauce for at least 2 steaks
For the steak:
16 oz boneless ribeye, about 1 inch thick
2 tsp olive oil plus 1 tb for the pan
4 tb butter, cut into 4 pads
1 1/2 tsp cracked black pepper
1 tsp kosher salt
1 tsp herbes de provence
Heat a cast iron skillet over medium-high heat. Coat the ribeye with the olive oil, salt, pepper and herbes de provence.
Coat the bottom of the skillet with the oil once the pan is hot. Place the steak into the pan and sear for 2 minutes. Lift the steak from the pan with a pair of tongs and rest the edges of the steak against the bottom of the pan for 15-20 seconds to sear and caramelize the fat.
Lay the steak back down into the pan on its uncooked side. Add the butter and baste the ribeye continually as the butter melts for 2 minutes. Remove the steak from the pan and place on a plate with the freshly-cooked side facing up. Tent the steak with foil and allow the meat to rest for 3-4 minutes.
Bringing it all together:
1 tb butter
Chopped parsley for garnish
While the steak rests, bring the sauce back up to a simmer. Add 1 tb of butter and stir it into the sauce until it has completely melted. Ladle as much as you want of the sauce onto the steak, sprinkle the chopped parsley and enjoy while warm!