Cook Like A Man, Man

This is a new segment of my blog I hope to update on a weekly basis.

This is for all you guys out there who want to impress the lady folk with a damn good meal while not looking like a pansy while doing it.

Also, this is a great meal to just make for yourself, because it kicks ass.


So without further adieu, this is my recipe to make;


Rib Eye Steak with a Whiskey Cream Sauce


****I will upload my pic of what the finished product looks like sometime tomorrow (trust me, it's awesome)****


This meal feeds 2. You will be stuffed. This is easy to make, and pretty much anyone can do this if you can follow instructions.


Ingredients:


2 Rib Eye Steaks

2 Diced Onions 

5 Tablespoons of Butter

Salt and Pepper

1/4 Cup of Light Cream

1/4 Cup of Whiskey (Your choice, taste matters, alcohol content doesn't)

1/4 Cup of Beef Broth

Some Flour (Just in Case)

IT IS VERY IMPORTANT YOU MEASURE THESE QUANTITIES OUT CORRECTLY, AND FOLLOW DIRECTIONS, OR THIS WILL FLOP.

Directions:

• Put 2 Tablespoons of Butter in a frying pan, put the plate onto medium heat.
• You need to occasionally swish it around in the pan, so the bottom of the pan gets coated with melted butter
• While the butter is melting, dice up 2 onions (into little bits)
• Throw 3 Tablespoons of Diced Onion into the pan, once the butter is melted, make sure you're on medium heat.
• Let the onion get soft and browned, (usually about 4-5 minutes)
• Turn the burner off. (This is important)
• Pour in the 1/4 Cup of Whiskey. It is important that the pan is hot enough when you do this.
• Let the whiskey evaporate for a few minutes, if it's not evaporating, you can put the burner on low-medium heat. If you still have a lot, you can pour some of it out. There should still be a little left in the pan, but not much.
• Turn the burner back on to medium
• Throw in 1 Tablespoon of Butter
• Pour in the 1/4 Cup of Beef Broth after the butter is melted
• Wait till the mix begins to bubble, then count out 30 seconds.
• After 30 seconds, slowly pour in the 1/4 Cup of Cream
• Stir Occasionally (Once every 30 Seconds or so)
• Let the mix cook for 4-6 minutes on medium heat, then turn the burner to low.
• Turn another burner onto Medium.
• Throw 2 Tablespoons of Butter into a different frying pan, then the 2 Ribeye Steaks after the butter is melted.
• Generously salt and pepper both sides. Cook the steaks on both sides, it's about 4-6 minutes on each side for medium rare, but you're the judge.
• By the time your steaks are nearing done, your sauce should now have thickened. If your steaks are almost ready, and your sauce is still runny and broth-like, you can do 1 of 2 things (I needed to on my first time) you can A) add a tablespoon of more cream, or B) add a teaspoon of flour. If you add the flour, you have to make sure to THOROUGHLY mix the sauce. You also should put the burner back up to medium heat, as the heat helps thicken the sauce. You may need to do both A and B.
• Your sauce won't be 'thick' but it shouldn't be like pure liquid either. Either way though, it should taste awesome.
• Prepare your steaks nicely on 2 plates, with a side of your choice (I recommend potato skins, a recipe I'll post next week probably), and then spoon the sauce on generously (more=better)
• Prepare to be someone's new favorite person.
• Profit.