Irish Ribeye with Whiskey Sauce
Every country has a national dish or typical product. For Ireland this is ribeye and whiskey. This super tender beef is cut between the ribs (hence, of course, the name), is nicely marbled with fat and famous for its distinctive flavor and juicy structure. With a simple sauce based on whiskey and cream you ensure a true Irish feast! Are you in doubt about the cooking time of the meat? Do not try to fry the meat for too long, the flavors and structures are best reflected when the meat is saignant. The core is still pink and even a little bit of blood may come out.
Ingredients for Irish Ribeye with Whiskey Sauce:
serves 4 :
1½ poud - 700 g grams of Irish ribeye
1 shallot extra finely chopped
1 fl. oz. - 1 dl Irish whiskey
13 fl. oz. - 4 dl cream
2 sprigs of thyme
1 tablespoon green peppercorns
pepper and salt
How to make Irish Ribeye with Whiskey Sauce:
Place the meat well in advance from the refrigerator so that it can reach room temperature.
Season the meat generously with salt and pepper. Rub in well.
Heat a frying pan or grill pan. Melt a large knob of butter in when the pan is completely hot.
Sear the meat on each side for a few minutes in the bubbling butter.
Depending on the thickness of the meat and your personal preference, 2 to 4 minutes per side are normally sufficient.
Remove the meat from the pan and let it rest under a piece of aluminum foil while making the sauce.
Extinguish the hot pan with whiskey.
Stir all the frying off and let it cook for a while.
Reduce the heat and fry the extra finely chopped shallot.
Add the cream, thyme and peppercorns.
Reduce over a low heat to a creamy sauce.
Finish the sauce with salt and pepper.
If desired, pour a dash of whiskey just before serving if you want the flavor to be present.
Cut the meat into thin slices and spoon the sauce over it.
Serve with fries or baked fries and stewed vegetables or a fresh salad.