Bourbon Barrel Smoked Pepper Ribeye

Bourbon Barrel Smoked Pepper Ribeye
Bourbon Barrel Smoked Pepper Ribeye

When we first considered introducing Bourbon Barrel Smoked Pepper into our inventory, we asked the people in our test kitchen what they would use it on. The overwhelming answer was, “OMG, steak!”, though there were a few side nods to craft cocktailing. Or to anything it could be eaten on because this pepper is delicious and would make a shoe taste good.

Right. Steak it is.

We selected a top-quality boneless ribeye with beautiful marbling and a cap and eye that are almost the same size. There are the requisite lumps of fat on the edges and in the middle of the ribeye, but most of the fat in the steak comes from the marbling. This renders into the meat while cooking and keeps it succulent. Look for steak that is a healthy red color and evenly sliced, for even cooking.

We coat the ribeye on both sides with Bourbon Barrel Smoked Pepper, Himalayan Sea Salt and a hearty Extra-Virgin Olive Oil. With meat this good you don’t have to get crazy with flavors, and we just want to let its natural appeal come through. The smokiness and bourbon-sweetness of the pepper adds oomph to the crust that forms when you sear steak in a hot pan, and the peppery bite comes in at the end. Finishing a steak in the oven allows the cooking process to continue without overcooking the exterior, allowing for a gorgeous interplay between caramelized crust and a juicy interior.

Because we can’t leave well enough alone we had to make Compound Butter for this steak, and the rich tomato and fragrant tarragon blend run in buttery streams in and around the meat. What heat has rendered out, let butter put back in. This steak is melt-in-your-mouth tender, with pops of heat, sweetness, smoky oak, and texture from the Bourbon Barrel Smoked Pepper.

For steaks that are 1-1/2 inches thick, sear in a pan for two minutes per side and put in a 350°F oven for 10 minutes. Adjust accordingly for smaller or larger sized steaks.

 Print Recipe

Prep Time: 30 min.
Cooking Time: 30 min.
Category: Beef
Ingredients:
Instructions:
  1. Allow steak to come to room temperature (30 minutes)
  2. Preheat oven to 350
  3. Place cast iron pan on medium-high heat stovetop (allow the pan to heat for 10 to 12 min)
  4. Season ribeye with Himalayan Salt and Bourbon Barrel Pepper then coat well with olive oil.
  5. Sear ribeye for 2 minutes then turn and sear on the other side for 2 minutes
  6. Add 1 Tablespoon Compound Butter to steak and place in the oven
  7. After 5 minutes remove from oven flip steak and baste with butter
  8. Return to the oven and cook 5 more minutes for medium-rare.
  9. Place steak on a plate, loosely cover and allow to rest for 10 minutes.
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