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Rush Hour Gourmet

Here's one way to light up a weeknight meal - and possibly smoke up your kitchen: A small amount of flambeed bourbon lends a certain something to the pan sauce for this stove-top steak.

Here's one way to light up a weeknight meal - and possibly smoke up your kitchen: A small amount of flambeed bourbon lends a certain something to the pan sauce for this stove-top steak.

Pan-Seared Garlic Rib-Eye Steak

Makes 2 servings

11/2 teaspoons canola oil

2 cloves garlic, minced

One 1-inch-thick boneless

rib-eye (8 to 10 ounces)

1/4 teaspoon smoked

paprika (pimenton; may substitute hot

Hungarian paprika)

Kosher salt

Fresh ground black

pepper

1/4 cup water

2 teaspoons low-sodium soy sauce

2 tablespoons bourbon

Pinch sugar

1. Line a small plate with paper towels.

2. Heat oil in medium cast-iron skillet over medium-high heat.

3. Once oil shimmers, add garlic. Stir for about 1 minute, until garlic turns golden brown. Use slotted spoon to transfer garlic to lined plate. Leave skillet over medium-high heat while you season steak on both sides with paprika and salt and pepper to taste.

4. Sear steak until browned on both sides, total 8 to 10 minutes for medium-rare. Transfer to another plate. Leave the skillet over medium-high heat.

5. Add water and soy sauce to skillet; with wooden spatula, dislodge crusty bits. Cook about 1 minute; liquid should reduce by half. Turn off heat.

6. Stir in bourbon and sugar; use long lighter or match to ignite sauce; allow flame to burn out.

7. Cut steak into thick slices. Spoon sauce over each portion, then sprinkle with the garlic.

Per serving: 260 calories, 23 g protein, 2 g carbohydrates, 13 g fat, 4 g saturated fat, 65 mg cholesterol, 370 mg sodium, 0 g dietary fiber, 0 g sugar.