Adult Dinner

Our boy is gone for the weekend and I decided to make something that he probably wouldn't care for if he were here. Nick requested steak and I was so glad because I already had this in the back of my mind.
I made The Pioneer Woman's Rib Eye Steak and Whiskey Cream Sauce. Oh My GOODNESS this is delicious. I seriously want to lick the pan when I make this sauce. I have posted about it before but didn't include pictures or the recipe. This time I will do both.

Here is the recipe in her amazing book. I love how she shows so many photos. You can't mess this up!

Here is the sauce cooking in my skillet. You can't imagine the smells coming from my kitchen.

The steaks in my iron skillet. Yummy.

The Recipe:

Rib Eye Steak with Whiskey Cream Sauce

5 Tbsp butter
3 Tbsp diced onion
1/4 C whiskey or beef broth
1/4 C beef stock or broth
dash of salt
freshly ground black pepper
1/4 C light cream
2 rib-eye steaks

Melt 2 Tbsp butter over medium heat in a skillet. Add onion and cook until brown, about 4 minutes. When brown, turn off the burner temporarily and pour in the whiskey or 1/4 C beef broth. As soon as the whiskey evaporates, turn the burner on medium and pour in the remaining 1/4 C beef broth. Add salt and freshly ground black pepper.
Whisk in another tablespoon of butter. Allow the mixture to bubble for 30 seconds, then reduce the heat to low. Over low heat, pour in the cream. Whisk, adding more cream if the mixture looks too brothy. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
Melt the remaining 2 tablespoons butter in a large skillet over medium high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.
For medium rare, cook for 2 mintues on each side of a thin steak or 3-4 mintues on each side of a thick steak. Place the steak on a plate and keep warm. Repeat with the other steak. You can cook both steaks at the same time if you prefer and your skillet is large enough.
Spoon the sauce over the steak!

As a side dish I decided to make Your Home Based Mom's Salt and Pepper Red Potatoes.

I have taken many recipes from Leigh Anne's blog and have never been disappointed. If you haven't looked in on what she's doing you absolutely must. Not only is she a great cook, but she does beautiful things with table settings and parties.

Here is Nick's plate as I served him dinner. I also threw in some roasted asparagus and the Pioneer Woman's Buttered Rosemary Rolls. I make these all the time and the only difficult thing about these is remembering to take the dough out of the freezer in time to bake them. Seriously.

After dinner we sat outside and watched the full moon rise over the bay. I had a lovely glass of red wine and Nick enjoyed a cigar. We miss our boy, but are taking advantage of some much needed adult time. I'm looking forward to the weekend. We're planning on taking a drive and maybe hitting a pumpkin patch or two.