Quote from Ralph on May 18, 2026, 12:48 am

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🥩 RECIPE: SKILLET RIBEYE W/ BOURBON GARLIC BUTTER 🥃

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🛒 INGREDIENTS

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🥩 1 Large -> Ribeye Steak (Thick-cut, bone-in or boneless)

🧂 1-2 Tsp -> Kosher Salt & Coarse Black Pepper

🛢️ 1 Tbsp -> High-Smoke Point Oil (Avocado or Grapeseed)

🧈 3 Tbsp -> Unsalted Butter

🧄 3 Cloves -> Garlic (Smashed)

🌿 2 Sprigs -> Fresh Rosemary or Thyme

🥃 2 Oz -> Bourbon / Whiskey

🧅 1 Small -> Shallot (Finely Minced)

 

⏱️ TIME: Prep: 15 mins | Cook: 10 mins | Rest: 10 mins

🍳 EQUIPMENT: Heavy Cast-Iron Skillet

 

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🍳 STEP-BY-STEP INSTRUCTIONS

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1. 🥩 PREP THE MEAT

[🥩 + 🧻] -> Pat the steak completely dry with paper towels.

[+ 🧂] -> Season aggressively on all sides with salt & pepper.

[⏳ 15 Mins] -> Let it sit at room temp to take the chill off.

 

2. 🥵 GET IT SCREAMING HOT

[🍳 + 🛢️ -> 🔥] -> Heat oil in cast-iron until it just smokes.

 

3. 🔲 THE SEAR

[🥩 -> 🍳] -> Lay the steak in carefully (lay it away from you!).

[⏳ 2-3 Mins] -> Sear without moving until a deep crust forms.

[🔄] -> Flip the steak over to sear the second side.

 

4. 🧈 THE BASTE

[🍳 + 🧈 + 🧄 + 🌿] -> Turn heat to medium. Drop in butter, garlic, herbs.

[🥄 + 🔄] -> Tilt pan, spoon foaming butter over steak continuously.

[🥩 -> 🪵] -> Remove steak at 130°F (54°C) for Medium-Rare. Rest it!

 

5. 🥃 THE WHISKEY PAN SAUCE

[🔥 -> 📴] -> *CRITICAL*: Turn flame OFF before adding alcohol!

[🍳 + 🧅] -> Toss minced shallots into the hot residual butter.

[+ 🥃] -> Pour in the whiskey. Scrape up all the brown bits 🪵.

[🔥 -> 🔛] -> Turn heat back to low. Let sauce simmer & thicken ⏳ 1 min.

 

6. 🍽️ SLICE & POUR

[🥩 + 🔪] -> Slice the rested ribeye against the grain.

[🍳 -> 🥩] -> Pour that glossy, rich bourbon butter right over top.

 

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🥩 SAVOR THE SEAR. PAIRS PERFECTLY WITH A NEAT POUR! 🥃✨

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