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Whiskey-Glazed Ribeye Steak Recipe Easy Cast Iron Sear Guide

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A quick and easy whiskey-glazed ribeye steak recipe featuring a cast iron sear that delivers a rich, smoky, and caramelized flavor perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 12-ounce (340 g) ribeye steak, about 1 to 1.5 inches thick
  • 1/4 cup (60 ml) good-quality bourbon or whiskey
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon soy sauce
  • Freshly ground black pepper, to taste
  • Kosher salt or sea salt, for seasoning
  • 1 tablespoon olive oil

Instructions

  1. Take the ribeye out of the fridge about 30 minutes before cooking to reach room temperature. Pat it dry with paper towels, then season generously with kosher salt and freshly ground black pepper on both sides.
  2. In a small bowl, combine 1/4 cup whiskey, 2 tablespoons packed brown sugar, 2 minced garlic cloves, 2 tablespoons softened unsalted butter, and 1 tablespoon soy sauce. Whisk until smooth and set aside.
  3. Place your cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Let it get very hot until shimmering but not smoking.
  4. Carefully lay the ribeye into the hot skillet. Let it develop a crust for about 3-4 minutes without moving it. Flip and sear the other side for another 3-4 minutes. Aim for an internal temperature of 130°F (54°C) for medium-rare.
  5. Reduce heat to medium-low. Pour the whiskey glaze over the steak and spoon it continuously over the meat as it simmers for 3-4 minutes until the glaze thickens and coats the steak.
  6. Transfer the ribeye to a plate and let it rest loosely covered with foil for 5 minutes to allow juices to redistribute.
  7. Slice against the grain into 1/4-inch thick pieces. Drizzle any remaining glaze from the pan on top before serving.

Notes

Let the steak come to room temperature before cooking for even doneness. Use a meat thermometer to check for medium-rare at 130°F (54°C). Keep the heat moderate when adding the glaze to avoid burning the sugars. Rest the steak after cooking to keep it juicy. Clean cast iron without soap and re-oil after cleaning. You can substitute soy sauce with tamari or coconut aminos for gluten-free. Butter can be replaced with coconut oil or vegan butter for dairy-free.

Nutrition

Keywords: whiskey-glazed ribeye steak, cast iron steak, bourbon steak, easy steak recipe, quick dinner, whiskey glaze, ribeye steak recipe

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