PREP TIME
30 Minutes
EGG TEMP
650°F/343°C
COOK TIME
15 Minutes

Rib-Eye Steak with Mushroom Whiskey Cream Sauce

www.biggreenegg.com

SERVINGS
1-4
CORE INGREDIENT
Beef

Ingredients

Main

  •   Salt and Pepper 
  • Bone-in rib-eyes 

Mushroom Whiskey Cream Sauce

  • 2 cups (480 ml)  heavy cream 
  • 1 tablespoon (15 ml)  unsalted butter 
  • 1/4 cups (60 ml)  chopped leeks 
  • 1/4 cups (60 ml)  mushrooms, cut to bite size 
  • 1 clove  garlic, minced 
  • 1/2 cups (120 ml)  whiskey 
  • 1/8 teaspoons (0.6 ml)  cayenne pepper 
  •   Salt and pepper 

Tags

30 min or less
Beef
Beginner
Main dish
Steak

Mushroom Whiskey Cream Sauce

Step 1

Set up your EGG for direct cooking, preferably with the Cast Iron Grid, at about 650°F/343°C.

Step 2

Set a cast iron skillet or Dutch Oven on the grid and let it heat up for a few minutes. Add the butter and cook it until it is slightly brown, then add the mushrooms and cook until tender. Stir in the leeks and garlic.

Step 3

Slowly add the whiskey; it will ignite, so seriously, add it slowly! Once the whiskey burns off, stir and close the lid of the EGG. Cook until the whiskey reduces by two-thirds. Add the cream, and stir frequently for 3 to 4 minutes. The sauce will thicken up and will coat a wooden spoon, that?s when you know it's ready! Add a little cayenne pepper and then add salt and pepper if you'd like.

Steaks

Step 1

Coat both sides of the steak with salt and lots of pepper.

Step 2

Put the steaks on the grid and close the lid. Grill for about 4 minutes for medium-rare or more for your desired doneness, turning once. Move the steaks to plates. Pour the sauce over the steaks and serve, they won't last long!

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