This is a steak for a special occasion. Whether you just got a new job and want to buy a nice bottle of bourbon to celebrate, or you just lost your job and want to buy a nice bottle of bourbon to drown your sorrows, this hearty cut of beef—ribeye—will go well with a nice bottle of bourbon.

In addition to drinking great bourbon, when you cook this recipe, you get to play with fire. These steaks are cooked at a high temperature in a cast iron skillet, then the rendered beef fat becomes a base for a sauce you get to light on fire. Just try not to burn down your kitchen. Because a nice bottle of bourbon probably isn’t going to make you feel better about that.

ribeye

Cast-Iron Ribeye With Bourbon Sauce
2 ribeye steaks, about a pound each
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoons kosher salt
2 teaspoons fresh black pepper
1 shallot, sliced
½ cup bourbon
1 cup beef stock
1 tablespoon dijon mustard
½ cup chives, finely chopped
3 tablespoons butter

steak

Pour the olive oil and balsamic vinegar over the steaks, and massage to evenly distribute. Salt and pepper generously on all sides and set aside.

Heat a cast iron skillet over medium high heat. Sear the steaks on both sides, and cook to desired temperature, about 10 minutes total for medium rare. Remove the steaks to a plate and cover with foil.

Add the shallots to the skillet and cook until they’re softened and transparent. Remove the pan from the heat, add the bourbon and ignite the bourbon, while trying not to set your entire kitchen on fire. Allow the fire to go out and return the skillet back on the heat and allow the bourbon to reduce for 2 to 3 minutes.

Add the stock to the pan and bring it to a boil. When it’s reduced by about half, remove it from the heat. Add the mustard and the chives and stir to combine. Begin adding the butter one tablespoon at a time, and stir until the sauce is silky and smooth.

Pour the sauce over the steaks and enjoy!

bourbon-sauce