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!
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