Ribeye with a Bourbon Cream Sauce

• Meat

  • 1 Ribeye steak

• Produce

  • 1/4 tsp Tarragon, dried

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Peppercorns, Ground
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 3 tbsp Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on thekittchen.com

Description

Ingredients

• 1 Ribeye Steak
• ½ tsp. Salt
• ¼ tsp. Ground Pepper
• 1 tbsp. Butter
• 2 tbsp. Bourbon (I used Four Roses)
• 3 tbsp. Heavy Cream
• ¼ tsp. Ground Peppercorns
• ¼ tsp. dried Tarragon

Directions

• Pat the steak dry with a paper towel. Season the steak with the salt and pepper, and rub it into the beef. Melt the half of butter in a pan over medium heat. Place the steak in a hot pan and cook for 2 minutes, then rotate 90 degrees and cook another 2 minutes.
• Add the remaining butter to the pan, and flip the steak and cook for 2 minutes, rotate 90 degrees and cook for 2 minutes. Remove the steak from the pan, and let it rest for 5 minutes. It should be a perfect medium rare, and register 140 degrees with a meat thermometer.
• Keep the drippings from the steak in the pan, and add the bourbon, cream, ground peppercorns, and tarragon. Beware that the bourbon might flame up a bit until you add the cream.
• Whisk the sauce together and simmer slowly for 5 minutes while the steak rests, then serve the steak with the sauce.