Ribeye w/Bourbon Cream Sauce

Get Your Bourbon & Steak Ready!

Post Sponsored by Buffalo Trace

We all love bourbon and steak, right?

As we are getting closer and closer to grilling season, the first thing that you will probably want to cook is a favorite meal. Good bourbon, like Buffalo Trace, and an amazing steak might be exactly that meal! You get that smoky flavor from the meat and the sweet kick from the whiskey for the perfect combo. There isn't anything that can really beat that! But what if I told you there was?

RELATED ARTICLE: Learn how to Reverse Sear

Introducing my new Ribeye w/Bourbon Cream Sauce recipe! This massive chunk of ribeye will be slow smoked in the reverse sear method to make sure you have that perfect internal temperature and doneness. Next you are gonna grab yourself a glass of Buffalo Trace and start cooking the bourbon cream sauce. This delicious sauce will be slow cooked over the fire with bourbon, heavy cream, peppercorns and more! Finally, you are going to slice up your amazing ribeye and pour some of the sauce all over it. Add a few sprigs of rosemary for a garnish and you are ready to eat

This is the perfect meal to start the grilling season! Overall, it is an easy to make recipe with very little work in order to get that amazing flavor. So, fire up your grill and invite your friends over because you shouldn't wait long to make this recipe!

Want the perfect fire cooking equipment?

Gotta get that sear

Gotta get that sear

Ready to eat!

Ready to eat!

Lets dig in!

Lets dig in!

Cooking Details

Yields: 1 Servings
Cook: 80 minutes
Prep: 20 minutes

Equipment Needed: Cast iron skillet, tongs, knife, cutting board, and a whiskey glass.


Ribeye w/Bourbon Cream Sauce Ingredients

  • 1 12-16oz Bone-In Ribeye Steak
  • 1 Bottle of Buffalo Trace
  • 1/2 cup of Heavy Cream
  • 1/2 cup of Beef Broth
  • 1/2 cup of mushrooms (sliced)
  • 2 tbsp of flour
  • 2 tbsp of butter
  • 1 tbsp of olive oil
  • 1 tbsp of black peppercorn (whole)
  • Sprigs of Rosemary
  • Salt & Pepper



  • Use some charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling.
  • When at room temperature, lather the ribeye with olive oil then season with salt and pepper thoroughly. Once the grill hits a consistent 225F, place the steak on it and smoked it till it reaches an internal temperature of 125F. When steak is ready, pull off grill and let rest for 10 min.
  • Add more charcoal to the fire and place your skillet on the grill. Once the skillet has preheated for 2-3 min, then add your butter and olive oil. Let simmer till fully melted and then add mushrooms & black peppercorn. Cook the sauce for 1 minute and then add 2 tbsp of Buffalo Trace & the Beef Broth. Stir occasionally for another 3 minutes. Once the sauce has started to simmer, add the heavy cream, flour and stir occasionally for another 5 minutes. Place sauce on a cooler part of the grill in order to simmer till the steak is ready.
  • Once steak has rested, sear each side for 1 min.
  • Immediately serve the steak with some rosemary sprigs and some drizzled bourbon cream sauce on top! Enjoy!


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