Tony Posted February 23, 2013 Share Posted February 23, 2013 Good Day All- Tonight Karry made me this fantastic pan seared steak with bourbon cheese sauce. She did not include the fried egg, figured that would be overkill. http://inesandjeffskitchen.wordpress.com/2013/02/17/411/ Highly recommend you give it a shot. She even wanted a glass of bourbon to go along with it so I opened us up a Pappy 20 which complimented wonderfully. Best regards, Tony Link to comment Share on other sites More sharing options...
T Comp Posted February 23, 2013 Share Posted February 23, 2013 Good Day All-Tonight Karry made me this fantastic pan seared steak with bourbon cheese sauce. She did not include the fried egg, figured that would be overkill. http://inesandjeffskitchen.wordpress.com/2013/02/17/411/Highly recommend you give it a shot. She even wanted a glass of bourbon to go along with it so I opened us up a Pappy 20 which complimented wonderfully.Best regards, Tony Link to comment Share on other sites More sharing options...
smokinjoe Posted February 23, 2013 Share Posted February 23, 2013 Looks yummy, Tony. See what happens when you get your honey the dozen roses for Valentine's Day, folks! :toast: Link to comment Share on other sites More sharing options...
Tony Posted February 23, 2013 Author Share Posted February 23, 2013 Bourbon, butter and blue cheese with beef, what's not to like. Sounds fantastic. Though I'll still grill the steaks and create some pan fond with a little cut off piece of steak...wasn't there some serious smoke with that 500 degree pan?Yes, there was quite a bit of smoke in the kitchen. Had to leave the fan on for a while, but it was worth it. Very tasty.Best regards, Tony Link to comment Share on other sites More sharing options...
OscarV Posted February 23, 2013 Share Posted February 23, 2013 Hey Tony, I had a chuckle this morning when I saw your post. It is very close to our plan today, similar ingrediants. We fried ribeyes in a cast iron skillet and made 3 cheese mac-n-cheese (no bourbon added). With a Huma Lupa Licious and the 4R 40th for dessert. BTW, also had wilted Valentine Day roses also like yours.:grin: Link to comment Share on other sites More sharing options...
T Comp Posted February 24, 2013 Share Posted February 24, 2013 I had a hankering to try this tonight myself with a grilled porterhouse and Barton BIB for the sauce! I forgot to snap a photo of the remaining bone :grin:. Link to comment Share on other sites More sharing options...
squire Posted February 24, 2013 Share Posted February 24, 2013 Barton is one of my favorite sauce brands as well. Link to comment Share on other sites More sharing options...
Tony Posted February 24, 2013 Author Share Posted February 24, 2013 Hey Tony, I had a chuckle this morning when I saw your post.It is very close to our plan today, similar ingrediants.We fried ribeyes in a cast iron skillet and made 3 cheese mac-n-cheese (no bourbon added).With a Huma Lupa Licious and the 4R 40th for dessert.BTW, also had wilted Valentine Day roses also like yours.:grin:Great stuff Oscar, looks like both of our roses were on their last legs.Best regards, Tony Link to comment Share on other sites More sharing options...
Tony Posted February 25, 2013 Author Share Posted February 25, 2013 I had a hankering to try this tonight myself with a grilled porterhouse and Barton BIB for the sauce! I forgot to snap a photo of the remaining bone :grin:.Good looking steak Thad, how did you like the sauce?best regards, Tony Link to comment Share on other sites More sharing options...
CaptainQ Posted February 25, 2013 Share Posted February 25, 2013 Thad, glad to see some veggies on your plate. That steak looks delicious! Link to comment Share on other sites More sharing options...
T Comp Posted February 26, 2013 Share Posted February 26, 2013 Good looking steak Thad, how did you like the sauce?Sauce is a keeper Tony. Actually very good on the veggies too...which as my wife pointed out...kinda defeats the whole purpose of the veggies :grin:. Link to comment Share on other sites More sharing options...
JasonMartinez Posted March 10, 2013 Share Posted March 10, 2013 This one looks so yummy! I think I should try this one too.I just perfected my Bourbon a month ago, and it wasn't that easy really. It has been harder than I thought of it. But I was so thankful because I did not give up. And I should give credit with http://www.whiskeystill.net too because of the help they had provided to me after I got my own still from them. I want to upgrade my bourbon with this one. Thanks for sharing this. Link to comment Share on other sites More sharing options...
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