Bone-in Ribeye with Irish Whiskey Cream Sauce

Project Description

Source: Robb Walsh, Texas Eats


  • 2 (2 lb.) bone-in beef ribeye steaks, about 2 in. thick
  • 1 large portabella mushroom cap
  • Sea salt and freshly ground black pepper to taste
  • 2 tbsp. softened butter
  • 1/4 cup finely chopped shallots
  • 1 cup Irish whiskey (Redbreast preferred)
  • 1/2 cup beef broth
  • 2 tsp. Dijon mustard
  • 1/2 cup heavy cream


  1. Season each steak generously with salt and pepper.
  2. Bring the meat to room temperature before grilling.
  3. Fire up the grill – I used charcoal with a little bit of mesquite wood.
  4. Place the steaks on the hot part of the grill to sear, then move to a cooler area to cook evenly. Cook to an internal temperature of 128°F for medium rare.
  5. While the steak is cooking, butter the gill side of the mushroom with a teaspoon of the butter and sprinkle with salt and pepper.
  6. Place the mushroom gill side up on the grill and squeeze a little lemon over the mushroom cap. Grill until softened and lightly charred.
  7. Heat a cast iron skillet on the grill and add the rest of the butter and let it melt.
  8. Place the grilled mushroom cap in the skillet and chop it with a spatula into coarse pieces.
  9. Add chopped shallots and cook, stirring, until tender (about 3 minutes).
  10. Add Irish whiskey and broth and bring to a boil.
  11. Whisk the mustard and cream. Keep cooking and allow to thicken.
  12. Taste the sauce and season with salt, pepper, and lemon juice. Present the whole steaks on a platter with the sauce on the side.
  13. Carve the steaks at tableside and spoon sauce over each serving as desired. Enjoy!