A weekend treat or a perfect dinner party meal, this rib-eye steak comes with shallot crisps and a bacon and whiskey sauce. Decadent and delicious! This recipe is direct from chef JP McMahon.
- 4 x 250g rib eye steaks, trimmed of fat and sinew
- Sea salt
- Rapeseed oil
- 100g butter
- 100g smoked bacon, diced
- 150ml whiskey
- 400ml cream
- 2 shallots, thinly sliced
- A handful of fresh green leaves
1. Season the steak with sea salt and allow to stand at room temperature for 15 minutes. Warm a drizzle of oil in a frying pan over a medium-high heat. When hot, lay the steaks into the pan. Do not move them; leave the surface of the steak in contact with the pan to caramelise. After 2-3 minutes, check the steak. If you are happy with the colour, turn the steak over and repeat the process.
2. Add the butter and allow to foam and turn brown. Spoon this butter over the steak, cooking for another two minutes. Remove the steak from the pan and allow to rest in a warm place for five minutes.
3. Add the bacon to the pan and cook until crispy. Discard any excess fat.
4. Add the whiskey and cook for 3-5 minutes until reduced by half. Add the cream and reduce until you have the consistency of a sauce. Remove from the heat.
5. Season the shallots with salt. Heat some oil in a saucepan or a deep fat fryer until it reaches 140˚C and cook the shallots until brown and crispy. Remove from the oil and dry on kitchen paper. Season with sea salt.
6. Carve the steak and place on a wooden board or plate alongside the greens. Pour the sauce into a suitable container to serve. Sprinkle some shallot crisps over the steak.
Per Serving: 1,022kcals, 65.2g fat (28.1g saturated), 3.8g carbs, 1.7g sugars, 77.9g protein, 0g fibre, 3.689g sodium
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