| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 8 boneless steaks, such as fillet or rib-eye
- Salt
- Freshly ground black pepper
- 1 tablespoon dried thyme
- 1/2 cup bourbon
- 1 cup reduced-sodium beef broth, divided
- 1 tablespoon cornstarch
- 2 cups reduced-sodium chicken broth
- 2 cups instant brown rice
- 1/2 cup slivered almonds, lightly toasted
- 1/2 cup dried cranberries
- 2 teaspoons salt-free garlic and herb seasoning
- 2 tablespoons chopped fresh parsley leaves, optional
Instructions
- Heat 1 tablespoon of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 1/2 cup of the beef broth and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal.
- Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
- In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.
Reviews
The bourbon sauce was phenomenal. I’ll definitely be using this recipe again!
I saw Robin Miller make this on TV today and knew I had all the ingredients on had. Family really enjoyed the meal. I’ll make this again, it would be great for company.
I absolutely loved this dish. It’s me & my husband and I only bought three of the rib eyes and changed the measurements to fit that. I also used 2 tbsp of FRESH thyme. So delicious! I did have to put the section of meat my husband was going to eat into another pan, after I finished the meat, to cook well done as that’s how he likes his. I love mine medium rare. On the beef broth I did add an extra 1/4 cup w/a teaspoon of cornstarch, after the initial measurements had been in the pan, as I couldn’t get the gravy to thicken fast enough. It’s THE best gravy I have EVER had. I don’t usually even like gravy but this was delicious!
I did not make the brown rice w/this as I did another recipe I have for braised belgium endive…so delicious!
With the two rib eyes left I’m going to make the Philly Steak Wraps tomorrow but I’m not using provolone cheese. I find the taste of provolone too strong and overpowering. I am going to grate some sharp cheddar for those.
My husband said the food tasted like a high end restaurant quality. I also served it on nice china.
I followed another reviewer’s suggestion and used heavy cream in place of the bourbon. I also added mushrooms to the sauce. It was really tasty. My husband even commented on how good the sauce was and he usually only comments when he doesn’t like something! The rice pilaf was easy and tasty as well. I always have problems coming up with side dishes that are quick and taste good so I will definitely be using this one again!
I didn’t have any bourbon so I substituted brandy. I cooked some onions and mushrooms in the pan too and added that to the sauce. The whole family loved it and I will make it again.
When I heard RIBEYE I was all ears, my personal best of all steaks. I made this dish that night, and I’ll make it again.
The bad news is if you watched the program Robin is pouring the burbon right from the bottle onto the steaks. That pan should have removed from the heat source. At the least a popup should have been added to warn about the dangers of alcohol and open flames.
The bad news is if you watched the program Robin is pouring the burbon right from the bottle onto the steaks. That pan should have removed from the heat source. At the least a popup should have been added to warn about the dangers of alcohol and open flames.
I didn’t have rib eyes in the house so I took Robin’s suggestion and used pork loin chops. It was great!! My husband just loved it. I even kept extra chops and made the egg rolls which worked great! A great keeper!
Great receipe…I added cremini mushrooms at the end prior to adding the corn starch…made for a great presentation.
The flavor on these steaks is phenomenal! My husband couldn’t wait for the remaining recipes made with them.
Just made this a found it just okay. I tend to find some of the ratios in Robin’s recipes are incorrect-in this case, too much beef broth.I had to add a more corn starch to thicken it. Also I bought a slightly less expensive cut of meat. It is not feasible for me to buy 8 filets or ribeyes for my family! Maybe if made alone (no attempt at “morphing” purchase a better cut.