Grilled T-Bone & Ancho Whiskey Sauce
Take the best things in life - a T-Bone Steak, Whiskey, Heavy Cream, Butter, and Ancho Chilies - add Dickey’s Beef Brisket Rub, invite a couple of friends over, and get ready to be hounded for the recipe. (Don’t worry: the ancho-whiskey sauce can stay our little secret.
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4 T-Bone Steaks 1 1/2 in thick
3 Tbsp Olive Oil
5 Tbsp Dickey's Beef Brisket Rub
2 Ancho Chili (stem removed, seeded and split lengthwise)
1/2 Cup Whiskey or Bourbon
3 Cup Heavy Cream
2 Tbsp Salted Butter
Lightly rub each steak with olive oil and season using 1/2 tbsp Dickey’s Beef Brisket Rub per side. Gently press rub into steaks and refrigerate for 1 hour.
Heat a heavy skillet to medium high heat. Place ancho skin side down into pre-heated skillet and gently press with a spatula until they just begin to blister and are fragrant. 1-2 minutes. Cut into 1/2″ strips and set aside.
Heat grill to high. Sear steaks over high heat approximately 4-5 minutes per side or until rare. Remove from grill for next step.
Heat a heavy cast iron skillet to medium high and add butter. Once melted cook steaks to desired temperature. Once cooked remove steaks and rest for 5-10 minutes.
De-glaze pan with whiskey and use a wire whisk or wooden spoon to scrape any browned bits from the bottom of the pan. Add 1 tbsp of Dickey’s Beef Brisket Rub, heavy cream and reserved toasted ancho. Reduce by half.
Once reduced, use a stick blender to puree ancho cream. Season with salt and pepper to taste.
Serve steaks with ancho cream spooned on top.