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Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds Recipe

Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on October 04, 2010

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    The bourbon sauce was phenomenal. I'll definitely be using this recipe again!

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  • on April 06, 2010

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    I saw Robin Miller make this on TV today and knew I had all the ingredients on had. Family really enjoyed the meal. I'll make this again, it would be great for company.

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  • on July 14, 2009

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    I absolutely loved this dish. It's me & my husband and I only bought three of the rib eyes and changed the measurements to fit that. I also used 2 tbsp of FRESH thyme. So delicious! I did have to put the section of meat my husband was going to eat into another pan, after I finished the meat, to cook well done as that's how he likes his. I love mine medium rare. On the beef broth I did add an extra 1/4 cup w/a teaspoon of cornstarch, after the initial measurements had been in the pan, as I couldn't get the gravy to thicken fast enough. It's THE best gravy I have EVER had. I don't usually even like gravy but this was delicious!

    I did not make the brown rice w/this as I did another recipe I have for braised belgium endive...so delicious!

    With the two rib eyes left I'm going to make the Philly Steak Wraps tomorrow but I'm not using provolone cheese. I find the taste of provolone too strong and overpowering. I am going to grate some sharp cheddar for those.

    My husband said the food tasted like a high end restaurant quality. I also served it on nice china.

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  • on July 09, 2009

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    I followed another reviewer's suggestion and used heavy cream in place of the bourbon. I also added mushrooms to the sauce. It was really tasty. My husband even commented on how good the sauce was and he usually only comments when he doesn't like something! The rice pilaf was easy and tasty as well. I always have problems coming up with side dishes that are quick and taste good so I will definitely be using this one again!

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  • on December 06, 2008

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    I didn't have any bourbon so I substituted brandy. I cooked some onions and mushrooms in the pan too and added that to the sauce. The whole family loved it and I will make it again.

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  • on December 02, 2008

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    When I heard RIBEYE I was all ears, my personal best of all steaks. I made this dish that night, and I'll make it again.
    The bad news is if you watched the program Robin is pouring the burbon right from the bottle onto the steaks. That pan should have removed from the heat source. At the least a popup should have been added to warn about the dangers of alcohol and open flames.

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  • on May 01, 2008

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    I didn't have rib eyes in the house so I took Robin's suggestion and used pork loin chops. It was great!! My husband just loved it. I even kept extra chops and made the egg rolls which worked great! A great keeper!

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  • on February 15, 2008

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    Great receipe...I added cremini mushrooms at the end prior to adding the corn starch...made for a great presentation.

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  • on January 12, 2008

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    The flavor on these steaks is phenomenal! My husband couldn't wait for the remaining recipes made with them.

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  • on January 06, 2008

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    Just made this a found it just okay. I tend to find some of the ratios in Robin's recipes are incorrect-in this case, too much beef broth.I had to add a more corn starch to thicken it. Also I bought a slightly less expensive cut of meat. It is not feasible for me to buy 8 filets or ribeyes for my family! Maybe if made alone (no attempt at "morphing" purchase a better cut.

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