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Ribeye with bourbon cream sauce on the plate
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Ribeye w/Bourbon Cream Sauce

Adding a little bit of bourbon to your steak is key to success. Try this Ribeye w/Bourbon Cream Sauce now and grab a bottle of Buffalo Trace while you are at it!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Servings: 1 person
Author: Derek Wolf


  • 1 12-16 oz Bone-In Ribeye Steak
  • 1 Bottle of Buffalo Trace
  • 1/2 cup of Heavy Cream
  • 1/2 cup of Beef Broth
  • 1/2 cup of mushrooms sliced
  • 2 tbsp of flour
  • 2 tbsp of butter
  • 1 tbsp of olive oil
  • 1 tbsp of black peppercorn whole
  • Sprigs of Rosemary
  • Salt & Pepper


  • Use some charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling.
  • When at room temperature, lather the ribeye with olive oil then season with salt and pepper thoroughly. Once the grill hits a consistent 225F, place the steak on it and smoked it till it reaches an internal temperature of 125F. When steak is ready, pull off grill and let rest for 10 min.
  • Add more charcoal to the fire and place your skillet on the grill. Once the skillet has preheated for 2-3 min, then add your butter and olive oil. Let simmer till fully melted and then add mushrooms & black peppercorn. Cook the sauce for 1 minute and then add 2 tbsp of Buffalo Trace & the Beef Broth. Stir occasionally for another 3 minutes. Once the sauce has started to simmer, add the heavy cream, flour and stir occasionally for another 5 minutes. Place sauce on a cooler part of the grill in order to simmer till the steak is ready.
  • Once steak has rested, sear each side for 1 min.
  • Immediately serve the steak with some rosemary sprigs and some drizzled bourbon cream sauce on top! Enjoy!


Equipment Needed: Buffalo Trace Bourbon, cast iron skillet, tongs, knife, cutting board, and a whiskey glass.