Rib-Eye Steak with Mushroom Whiskey Cream Sauce

www.biggreenegg.com

PREP TIME

30 Minutes

EGG TEMP

650°F/343°C

COOK TIME

15 Minutes

SERVINGS

1-4

Ingredients

Main

Salt and Pepper
4 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

Instructions

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!

Instructions

Mushroom Whiskey Cream Sauce

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

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