Bourbon-glazed Rib Eye Steak Recipe
Make Bourbon-glazed Rib Eye Steak Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steaks & seasoning
Bourbon glaze
Finishing & garnish
Method
Steaks & seasoning
- 1
Bring steaks to room temperature
Remove the rib-eye steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels — dry surface = better sear.
- 2
Season
Season both sides generously with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper. Press seasoning into the meat so it adheres.
- 3
Preheat pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat.
- 4
Sear steaks
Place steaks in the hot pan without crowding. Sear undisturbed for 3–4 minutes to form a deep brown crust. Flip and sear the other side 3–4 minutes for medium-rare depending on thickness (adjust time for thickness: add ~1–2 minutes per side for thicker steaks).
- 5
Baste and check temperature
During the last 1–2 minutes of cooking, add 2 tablespoons butter and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter and thyme-infused juices over the steaks to baste. Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
- 6
Rest steaks
Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute while you finish the glaze.
Bourbon glaze
- 7
Sweat shallot & garlic
After removing steaks, pour off excess fat from the pan leaving about 1 tablespoon of fond and fat. Reduce heat to medium, add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant, stirring to avoid burning.
- 8
Deglaze with bourbon
Carefully add 1/4 cup bourbon to the hot pan (stand back to avoid flare-ups). Scrape up browned bits with a wooden spoon. Cook 1–2 minutes to reduce slightly and cook off most raw alcohol.
- 9
Add remaining glaze ingredients
Stir in 3 tablespoons brown sugar, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer and let the mixture thicken and become glossy, about 2–3 minutes.
- 10
Thicken glaze (optional)
If you prefer a slightly thicker glaze, whisk 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 30–60 seconds until glossy and thickened. Taste and adjust seasoning if needed.
- 11
Finish with butter & thyme
Remove the pan from heat and swirl in 1 tablespoon cold butter (if desired) and 2 thyme sprigs to add shine and roundness to the sauce. This will also cool the glaze slightly to avoid overcooking the rested steaks when glazing.
Assembly & garnish
- 12
Glaze steaks
Slice steaks against the grain into 1/2-inch thick slices (or leave whole). Spoon the warm bourbon glaze over the steaks, coating evenly. Return any accumulated juices on the cutting board to the pan and pour over meat.
- 13
Garnish & serve
Garnish with remaining thyme sprigs and a sprinkle of chopped parsley if using. Serve immediately with your choice of sides.