If you’ve been to our home for dinner more than once, you’ve probably had this steak.   I already know this will be what I ask for as my final meal on Earth.  Chef Billy Parisi (I’m a fan for life)  used to have this recipe on his YouTube channel, but for some reason it disappeared.   If you blow off all the other recipes on my blog, MAKE THIS RECIPE!  Seriously, this is a match made in heaven.  If you set up your mise en place at the beginning, this comes together in no time at all.

I know it seems like a lot of steps, but honestly, once you begin the cook, it’s done in 10 minutes or so! So have the rest of your dinner ready to go!

2 lbs. bone in ribeye

2 T. olive oil

6 T. unsalted butter

4 smashed garlic cloves

8 – 10 springs of thyme

3 -4 sprigs rosemary ( I know — how long is a sprig? )

1/2 peeled and small-diced shallot

1 1/2 teaspoons black peppercorns

1/3 c. good whiskey

3/4 c. heavy cream

kosher salt and fresh ground pepper

And, as always, I always add a tablespoon of balsamic vinegar to the sauce because cream needs acid!

1, Prepare all ingredients ahead of time because this recipe takes a really short amount of time.  I put everything on a sheet tray and carry it out to my gas grill along with my favorite cast iron pan. Keep your insta read thermometer near by.

2. Season steak generously on all sides with salt and pepper, and set aside.

3. Heat a cast iron skillet over med-high heat.  Pour in the olive oil. Once the oil begins to lightly smoke, add the ribeye and sear.

4. Next add 4 T. of the butter, garlic, and herbs, and rub the steak with them.  

5.  Turn the steak over once it’s golden brown on the  one side, and baste continuously spoon baste until the steak reaches 130 degrees — about 5 to 7 minutes.

6.  Rest the steak on a cutting board for 2 to 3 minutes before slicing.

7.  Add the remaining butter to the skillet, along with the shallots and peppercorns, and cook until shallots are lightly browned

8. Deglaze the  pan with the whiskey (yum!) and cook until it’s almost evaporated. Don’t be afraid to add a little more!   Be careful to add the whiskey away from the flame, or you may have to grow a new set of eyebrows!  Add the cream and cook until it’s thick and sauce-like, then add the tablespoon of balsamic and salt.  Pour sauce over the rested steak, sprinkle with some of the herbs in the pan, and serve it to your guests who will think you are AMAZING!!

Thanks, Chef Billy!