Ingredients
Scale
- 4 boneless ribeye steaks (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup Irish whiskey (such as Jameson)
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
- Optional substitution: If you prefer, you can use creme fraiche instead of heavy cream for a tangier sauce, or substitute beef sirloin steaks if ribeye isn’t available.
Instructions
- Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps them cook evenly—a tip Mama Lou always emphasized when grilling outdoors.
- Season both sides generously with salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place the steaks in the skillet and cook for about 4 minutes per side for medium-rare, or until they reach your desired doneness. Resist the urge to move them around too much—this helps form a beautiful crust.
- Remove the steaks from the skillet and tent with foil to rest while you prepare the sauce. Resting is crucial for juicy steaks, as Ouma once reminded me after a dinner disaster early in my cooking days.
- Lower the heat to medium, add the butter, then sauté the minced garlic and shallot until fragrant and translucent, about 2 minutes.
- Carefully pour in the Irish whiskey. Let it simmer for about 3 minutes, scraping up any browned bits from the pan—this is where the magic lives.
- Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Return the steaks to the skillet briefly, spooning the sauce over them to warm through, about 1-2 minutes.
- Plate the steaks, generously spoon the whiskey cream sauce on top, and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
