Take the best things in life—a T-bone steak, whiskey, heavy cream, butter and ancho chiles—add Dickey’s Beef Brisket Rub, invite a couple of friends over, and get ready to be hounded for the recipe. (Don’t worry: the ancho-whiskey sauce can stay our little secret.)
Prep Time20 Minutes
Marinate Time1 Hour
Cook Time30 Minutes
- 4 ea
- T-bone steak, 1 1/2 inch thick
- 3 tbs
- Olive Oil
- 2 ea
- Ancho chili
- Stemmed, seeded & split lengthwise
- 1/2 cup
- Whiskey or Bourbon
- 3 cup
- Heavy Cream
- 2 tb
- Lightly rub each steak with olive oil and season using 1/2 tbsp Dickey’s Beef Brisket Rub per side. Gently press rub into steaks and refrigerate for 1 hour.
- Heat a heavy skillet to medium high heat. Place ancho skin side down into pre-heated skillet and gently press with a spatula until they just begin to blister and are fragrant. 1-2 minutes. Cut into 1/2″ strips and set aside.
- Heat grill to high. Sear steaks over high heat approximately 4-5 minutes per side or until rare. Remove from grill for next step.
- Heat a heavy cast iron skillet to medium high and add butter. Once melted cook steaks to desired temperature. Once cooked remove steaks and rest for 5-10 minutes.
- De-glaze pan with whiskey and use a wire whisk or wooden spoon to scrape any browned bits from the bottom of the pan. Add 1 tbsp of Dickey’s Beef Brisket Rub, heavy cream and reserved toasted ancho. Reduce by half.
- Once reduced, use a stick blender to puree ancho cream. Season with salt and pepper to taste.
- Serve steaks with ancho cream spooned on top.