This recipe gave me the best steak I have EVERRRRRRRRR made or eaten!!! It comes from Billy Parisi, a chef I follow because of his nonfussy, yummy recipes. I’m using some of his own words to describe the cooking method. You HAVE to make this steak and the sauce using his method. The. Best. Ever!

You’ll need:

1 or 2 ribeye steaks — about 1 1/2 inches thick — bone in or no bone. I get my ribeyes at Costco.

This is where you get to be creative — I usually add a rub of some time (why don’t they call rubs, “sprinkles”? I use spices from Savory Spice store. Sprinkle your steak(s) with your favorite — I most often use Santa Maria BBQ rub or Georgia Boys BBQ rub, but you can also be a purist and just go with salt and pepper.

salt and pepper

olive oil

about 6 tablespoons butter

4 smashed garlic cloves

3-4 sprigs of rosemary and 3-4 of thyme

1 or two shallots, thinly sliced

1 cup whiskey

1 1/2 cups heavy cream

2 more tablespoons of butter (I didn’t say this was a diet plate)

Generously season your steak/steaks so that when you take a bite, it’s seasoned all the way through.

Heat a cast iron skillet hot over medium-high heat and then add in a couple of tablespoons of olive oil.  I cook mine outside on my gas grill IN the cast iron skillet, so I don’t destroy my kitchen.

Once the oil begins to lightly smoke, put the steak(s) in and listen for that sizzle.  “It’s important to let the steak cook so don’t get anxious wanting to flip it every 2 seconds.  After about 2 to 3 minutes add in some unsalted butter, some smashed garlic cloves, and then some fresh thyme and rosemary sprigs.    I can’t give you a time limit on how long to cook it to achieve a certain internal temperature, I just keep touching it to see how firm it becomes and then I flip it.  I like a medium steak, so I look for an internal temp of about 135 degrees. It’s going to cook a bit longer when you let it rest before serving.

After you flip over the steak, continue to baste the top of it by tilting the skillet and getting a large spoon full of the butter/oil/fat and pouring it over the steak repeatedly.  You don’t have to baste until the steak is finished, but I do recommend doing it as often as possible.  It’s also a good idea to take some of those herbs and garlic and rub them into the steak to help flavor it up as well.  Once ribeye is done cooking, remove it from the pan and let it rest for 2 to 4 minutes before slicing into it.  You should never cut into a steak and see steam pouring out from it, so make sure to let it rest.

While the steak is resting, you can make that whiskey sauce.  Add a bit more butter to the pan where the steak was cooking and quickly cook up some shallots until the shallots are lightly browned.  Next deglaze with the whiskey and cook it until there is almost no liquid left in the pan, or au sec.  Add in the heavy cream and cook it until it becomes very thick, about 2 to 4 minutes.  Now hurry and get over to that steak and pour the sauce all over top!!!  Enjoy!