Blow Torch Steak with Bourbon Mushroom Sauce

Name: Blow Torch Steak with Bourbon Mushroom Sauce
Prep time: 2 h 18 min
Cook time: 2 h 18 min
Total time: 2 h 18 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters beef broth; 2 servings Freshly ground black pepper; 118 milliliters bourbon; 4 Tbsps butter, divided; 118 milliliters all-purpose flour; 2 Tbsps heavy cream; 237 milliliters sliced mushrooms; 237 milliliters sliced onions; 2 inches thick, boneless rib-eye steak; 2 servings Salt; 1 Tbsp vegetable oil

Blow Torch Steak with Bourbon Mushroom Sauce requires roughly 2 hours and 18 minutes from start to finish. This recipe makes 2 servings with 617 calories, 7g of protein, and 36g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have heavy cream, pepper, flour, and a few other ingredients on hand, you can make it.

Instructions

Take the steak out of the fridge and let it sit at room temperature 2 hours before cooking.

Ingredients you will need

Steak

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat a heavy bottomed skillet over medium-high heat. Rub 1 tablespoon vegetable oil all over the steak and season it with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Steak

Dry Seasoning Rub

Equipment you will use

Frying Pan

Place the steak in the preheated skillet to sear on one side. Sear the face-up side with a blowtorch simultaneously. When both sides of the steak are browned, transfer the skillet into the preheated oven to finish cooking.

Ingredients you will need

Steak

Equipment you will use

Blow Torch

Frying Pan

Oven

Cook the steak until it reaches an internal temperature of 140 degrees F on an instant-read thermometer for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Remove the skillet from the oven and transfer the steak to a plate to rest while you make the sauce.

Ingredients you will need

Sauce

Steak

Equipment you will use

Frying Pan

Oven

Place the skillet over medium heat and add 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onions and mushrooms and saute until all the water released from the mushrooms has evaporated.

Ingredients you will need

Mushrooms

Onion

Water

Pour in the bourbon and beef broth and cook until the liquid has reduced by half. Turn off the heat and add the remaining 2 tablespoons butter. Swirl the butter around in the skillet until it melts and then quickly stir in the cream. Season the sauce, to taste, with salt and pepper. Slice the steak across the grain and pour the hot bourbon sauce over it and serve.

Ingredients you will need

Salt And Pepper

Beef Broth

Bourbon

Butter

Cream

Sauce

Steak

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

beef broth 2servings

Freshly ground black pepper 118milliliters

bourbon 4Tbsps

butter, divided 118milliliters

all-purpose flour 2Tbsps

heavy cream 237milliliters

sliced mushrooms 237milliliters

sliced onions 2inches

thick, boneless rib-eye steak 2servings

Salt 1Tbsp

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Miranda Lambert County Road Merlot Wine

Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.