2 steaks (ribeye, sirloin, or your choice) 2 tablespoons olive oil; 3 garlic cloves, minced; 1/4 cup bourbon; 1/2 cup heavy cream; 1 tablespoon butter ...

Make the Garlic Cream Sauce In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and ...

In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and the remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer ...

Transfer steak bites to a plate to rest. Return skillet to stove and reduce heat to medium and add remaining butter. Stir in rosemary, garlic and season with salt.

Chef Matthew Harris serves juicy steak with autumnal squash, barley risotto and a creamy garlic sauce. IE 11 is not supported. For an optimal experience visit our site on another browser.

For the Tomahawk steak (serves 2-4) 1 large bone-in Tomahawk steak. 1.5 tbsp kosher salt. 1 tbsp black pepper. 1 tbsp olive oil. Method. To reverse sear the Tomahawk steak preheat the oven to 225 F.

2 large garlic cloves, unpeeled but crushed. 1 (1-inch) piece fresh ginger, unpeeled and thinly sliced. 1 thyme or rosemary sprig. Cracked black pepper. 1 tablespoon soy sauce. Lime wedges, for ...