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Bourbon Rib Eye Steaks Flamande
Rita Calvert, Chef and Author, The Grass-Fed Gourmet



Serves 2

2 10-ounce beef rib eye steak(s), trimmed of excess fat
kosher salt
fresh ground black pepper
1/2 cup Bourbon whiskey
8 springs of fresh rosemary

James Beard was the pioneering father of outdoor grilling and his knowledge of meat was legendary. He gave us this simple but dramatic flambé technique. Make sure you have your camera ready because you must capture the fun. P.S. We call for a bit more bourbon than may seem necessary because some will be lost one way or another.

Preheat a grill to medium-high.

Rub steaks on each side with salt and pepper. Grill steaks 3 to 4 minutes a side until just rare or medium-rare.

Remove the steaks to a plate lined with a bed of fresh rosemary sprigs and cover with the smaller rosemary sprigs. In a very small pan, heat the bourbon to only mildly warm. Light the bourbon in the
pan and pour the flames over the rosemary and steaks.

Voila! A masterpiece!






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