Ingredients
Scale
- 16 oz ribeye or NY strip
- 1 bunch thyme
- 5 tbsp unsalted butter
- 2 tbsp Hardcore Carnivore Black or Steak Seasoning
- 2 Yukon gold potatoes, cut into shoe string fries
Bourbon Cream Sauce
- 1 shallot finely diced
- 1.5 cup heavy cream
- 3 tbsp beef broth
- 2 tbsp Worcestershire sauce
- 2oz bourbon
- 2 tbsp parsley, finely chopped
- ½ tsp salt
- 1 tsp black peppercorns, cracked
Instructions
- Peel the potatoes then slice as thinly possible then soak in ice water for 30 mins to remove starch.
- Season a ribeye with your favorite steak seasoning.
- Cook the steak in a skillet over medium high heat flipping every 2-3 minutes.
- Add 5 tbsp butter and a bunch of thyme towards the end and baste the steak in the melted butter.
- Remove the steak at your desired doneness then let it rest for 10 minutes and pour remaining butter over top.
- For the sauce, cook down the shallot for 3-4 minutes then deglaze the pan with bourbon (carefully ignite bourbon and don’t freak out about the flame), pour in beef broth and Worcestershire then stir.
- Add 1 tbsp crushed peppercorns then pour in the heavy cream and stir.
- Dry the potatoes then fry in 350F oil until golden brown.
- Season with salt and pepper immediately
- Add parsley once it thickens then shut the heat off .
- Slice the steak and serve with a bed of sauce on the bottom and lightly over top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American