Bourbon Mushroom Sauce on Grilled Rib Eye Steak

• Meat

  • 2 Rib eye steaks

• Produce

  • 1 1/2 cups Cremini mushrooms
  • 1 clove Garlic
  • 1 Shallot, large
  • 1/2 tsp Thyme, fresh

• Canned Goods

  • 1/2 cup Beef stock

• Baking & Spices

  • 1 pinch Nutmeg
  • 2 Salt and pepper to season

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Whipping cream

• Beer, Wine & Liquor

  • 2 oz Bourbon

Found on rockrecipes.com

Description

Directions

• Allow your steaks to come to almost room temperature before grilling. Leave them covered in plastic wrap as they come up to temperature.
• Season with salt and pepper and cook on the preheated grill until your desired internal preference is reached. I found about 3 1/2 to 4 minutes per side is good for medium rare.
• Turn the steaks only once during the cooking time.
• Remove from the grill and let the steaks rest for 10 minutes on a plate. Loosely tent the steaks with aluminum foil, leaving a couple of openings for steam to escape.
• Serve with the Sauce spooned over the top .
• When the steaks hit the grill start the sauce by sautéing the mushrooms over medium heat in the butter until they shrink and just being to turn a little brown at the edges. Season with salt and pepper.
• Add the shallots and garlic and sauté for another minute or so until they soften.
• Add the bourbon and let that cook off for only a minute.
• Add the beef stock and nutmeg and allow the sauce to reduce by almost half for the next few minutes.
• Add the whipping cream and thyme and cook for only a minute or two more until the sauce is the right consistency. It should not be too thick but should coat the back of a metal spoon. If you reduce the sauce too much, just thin it wit a little extra splash of beef stock.
• Just before serving, remove the sauce from the heat and stir in an additional butter. This gives the sauce good body and while when serving.