word of wisdom? what? what was that? smc cooks with the pioneer woman(again) rib eye steaks with whiskey(gasp!)cream sauce

as i mentioned in my cheesecake post, i had friends over for dinner last night and this is the recipe i made for the main course. i also made roasted garlic mashed red potatoes and a spinach salad with hot bacon dressing. train wreck cheesecake for dessert and various biscotti for them to take home. they are both big coffee drinkers and love my biscotti.
i have never minded recipes made with alcohol. i particularly love the jack daniels barbecue menu items at TGIF and always operated under the assumption that the alcohol burns out leaving only a complexity of flavor and richness behind. apparently that is not the case. yes, some of the alcohol does burn off, but not all of it, so....technically i am breaking the word of wisdom by eating this recipe. IT WAS WORTH IT. i kid. a little bit. i guess this is one of my justifications. dont we all have them? some drink "DE"caffeinated coffee and call it good or say that green tea is really a herbal tea. cooking with whiskey, and other spirits, on occasion, is mine. just like dr phil, i would never ask you to substitute my judgment for your own, but if you are liberal with the w.o.w, i recommend you try this amazing recipe.

pioneer woman's rib eye steaks with whiskey(she doesnt gasp)cream sauce. if you need to see pictures(it really does help)click here.

* 5 tablespoons butter
* 3 tablespoons diced onion
* 1/4 cup whiskey
* 1/4 cup beef stock or broth
* Dash of salt
* Freshly ground black pepper
* 1/4 cup light cream
* 2 rib-eye steaks


1. Begin by melting 2 tablespoons of the butter over medium heat in a small skillet. Add the onion and cook until brown, about 4 minutes.


2. When the onion is brown, turn off the burner temporarily so you won't ignite your kitchen or yourself.



3. Pour in the whiskey.


4. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth.



5. Add salt and freshly ground black pepper.
(taste the sauce before you add salt. the broth/stock i used was really salty andi did not need to add any salt.)

6. Now, whisk in another tablespoon of butter.


7. Allow the mixture to bubble for 30 seconds, then reduce the heat to low.


8. Over low heat pour in the cream.


9. Whisk, adding more cream if the mixture looks too brothy.

10. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally

11. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.

12. For medium rare, cook for 2 minutes on each side for a thin steak, or 3 to 4 minutes on each side for a thick steak. Place the steak on a plate and keep warm. Repeat with the other steak.

(Feel free to cook both steaks at once in the same skillet, if you prefer.)

13. Spoon the sauce over the steak ... and don't skimp! You want to taste the deliciousness.




* from:
The Pioneer Woman Cooks
Recipes from an Accidental Country Girl