Whiskey Glazed Ribeye Steak Recipe

Bring steak to room temperature

Remove ribeye steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add neutral oil. Place steaks in skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, thyme sprigs and crushed garlic to the pan. Tilt the pan and spoon melted butter over the steaks (basting) for 1–2 minutes. Continue cooking until internal temperature reaches 125°F for medium-rare (about 2–4 more minutes depending on thickness). Transfer steaks to a cutting board and tent loosely with foil to rest 8–10 minutes.

Make whiskey glaze

While steaks rest, wipe out most of the fat from the skillet leaving about 1 tbs drippings. Return skillet to medium heat. Add 1 tbs whiskey carefully (it may flame), scrape browned bits, then stir in brown sugar, Dijon mustard and beef stock. Simmer gently until slightly thickened, about 1–2 minutes. Taste and adjust seasoning. Spoon glaze over rested steaks before serving.

Roast garlic (if not already roasted)

Preheat oven to 400°F. Slice top off garlic head to expose cloves, drizzle with a little olive oil, wrap in foil and roast 35–40 minutes until soft. Cool, then squeeze cloves out of skins. (If using pre-roasted, skip this step.)

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain thoroughly.

Mash

Return hot potatoes to the pot or a bowl. Add roasted garlic cloves, 3 tbs butter and warmed milk. Mash to desired consistency (hand masher or ricer). Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until plating.

Blanch green beans

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Caramelize onions

While potatoes cook, heat a skillet over medium-low heat. Add 1 tbs butter and 1 tsp olive oil. Add thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, 20–30 minutes. Sprinkle 1/2 tsp sugar about halfway through to encourage browning. Optional: stir in 1 tsp balsamic vinegar at the end and cook 1 more minute to deglaze and deepen flavor.

Finish beans

In a separate medium skillet, heat 1 tbs olive oil over medium heat. Add blanched green beans, season with 1/2 tsp salt and 1/4 tsp pepper. Sauté 2–3 minutes to warm through and get slight color. Fold in a portion of the caramelized onions (reserve some for plating) and keep warm.

Make horseradish cream

In a small bowl combine 2 tsp prepared horseradish, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and add more horseradish if you prefer more heat. Refrigerate until serving.

Prepare onions for frying

Separate the small onion into thin rings and gently toss with 1/2 cup all-purpose flour, 1 tsp cornstarch and 1/4 tsp salt until coated. Shake off excess flour.

Fry onions

Heat about 1 cup vegetable oil in a small heavy-bottomed saucepan to 350°F (use thermometer) or medium-high until shimmering. Fry onion rings in batches until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined plate and season lightly with a pinch of salt. Keep warm and crisp.

Slice steaks against the grain if desired or leave whole. Spoon roasted garlic mashed potatoes onto plates, place steak beside potatoes, drizzle whiskey glaze over steak and around plate. Add sautéed green beans topped with remaining caramelized onions. Serve a dollop of horseradish cream on the side and finish with a handful of crispy fried onions over the steak and potatoes. Garnish with chopped parsley and a light sprinkle of coarse sea salt if desired.