Food Network: Blow Torch Steak with Bourbon Mushroom Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Blow Torch Steak with Bourbon Mushroom Sauce
Recipe courtesy Paula Deen, 2007

Ingredients
1 (2-inch) thick, boneless rib-eye steak
1 tablespoons vegetable oil
Salt
Freshly ground black pepper
4 tablespoons butter, divided
1 cup sliced onions
1 cup sliced mushrooms
1/2 cup bourbon
1/2 cup beef broth
1/2 cup all-purpose flour
2 tablespoons heavy cream

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

Preheat the oven to 400 degrees F.

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. 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.

Cook the steak until it reaches an internal temperature of 140 degrees F on an instant-read
thermometer for medium-rare. Remove the skillet from the oven and transfer the steak to a plate to
rest while you make the sauce.

Place the skillet over medium heat and add 2 tablespoons of the butter. Add the onions and mushrooms
and saute until all the water released from the mushrooms has evaporated. 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.