Boneless Ribeye
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!