Black Pepper Crusted Ribeye With a Gruyere, Bourbon and Thyme Sauce

The Black Pepper Crusted Ribeye with a Gruyere, Bourbon, and Thyme Sauce is a gourmet dish that elevates the classic steak experience to new heights of flavor and sophistication. The ribeye, known for its rich marbling and tenderness, is generously coated with a robust black pepper crust, creating a delightful contrast between the juicy, succulent meat and the crunchy, peppery exterior.

Recipe
Cream Sauce

  1. Heat butter in sauce pan.

  2. Sauté shallots in butter until lightly browned. Add cream, chicken stock, thyme, salt, pepper and chopped bacon. Next, fold in shredded gruyere. Simmer for 15 minutes.

  3. Thicken as needed with liquid roux. Add bourbon and continue to cook a few minutes more.

Note: Continue to let sauce cook, as you prepare the ribeye.

Ribeye Steak

  1. Bring steak to room temperature (letting the steak rest on the counter for 30 minutes to a hour).

  2. Set cast iron pan in oven and set the temperature to 500F.

  3. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous amount of salt. Grind on a thick layer of coarse black pepper - Adjust seasoning level to your liking.

  4. Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

  5. Remove the steak from the skillet, and let rest for 8 minutes. Serve whole or slice thin and fan onto plate, topping with cream sauce.

Cream Sauce

  • 1 tbsp butter

  • 1/2 cup Shallots

  • 1 block of gruyere cheese (shredded)

  • 1/4 cup quality bourbon

  • 1 tbsp Chicken Stock

  • 1 tsp Thyme

  • 1 tsp Salt

  • 1/4 cup Bacon – cooked and chopped

  • 1 quart Heavy whipping cream

  • 1/2 tsp Cracked black pepper

  • 1/4 cup Liquid Roux – as needed (made by melting butter in pan and adding equal amount of flour to make a paste – then thinning with milk)

Equipment

  • Cast iron pan

  • Sauce pan

  • Large pot

  • Cheese grater

  • Cutting board

  • Food thermometer

  • Tongs

  • Chefs knife

Steak

  • 2 Thick cut ribeye steaks

  • Salt

  • Black pepper

  • Olive oil

Ingredients