Blackened Bourbon Butter Rib Steak

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: whiskey

Apple cider vinegar adds acidity without alcohol.

rib steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner, while chuck eye offers a similar flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Pat the ribeye steak dry with paper towels.

Coat the steak with avocado oil and sprinkle black and steak magic seasoning over it.

Set the seasoned steak aside to let it sit for a bit.

In a saucepan, add bourbon and heat it until it starts bubbling.

Add stone ground mustard, garlic powder, Worcestershire sauce, soy sauce, Cajun seasoning, brown sugar, and butter to the bubbling bourbon.

Taste the glaze and adjust seasoning as needed, adding more garlic powder and Cajun seasoning if desired.

Heat a cast iron skillet over medium-high heat until it starts to smoke.

Add a splash of avocado oil to the skillet and lay the ribeye steak down.

Cook the steak for about 2 minutes on one side until it blackens, then flip it over.

Cook the other side of the steak, monitoring the temperature to reach about 132°F for medium doneness, flipping every 15 seconds once it reaches the 120s for even cooking.

Remove the steak from the skillet and set it aside.

Add olive oil to the skillet and lay asparagus down to cook in the rendered beef fat, adding salt, pepper, and a splash of water to steam them.

Plate the rice and drizzle the bourbon glaze over it and the asparagus.

Serve the steak alongside the rice and asparagus.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens