INGREDIENTS

• 2 AngusPride® ribeyes, approximately 1½-inch thick
• Olive oil as needed
• Fresh cracked pepper and kosher salt to taste
• 2 whole garlic cloves, peeled
• 2 sprigs fresh thyme
• 3 tablespoons unsalted butter

• 1 cup whiskey
• All reserved pan juices from steaks
• 2 cups heavy cream
• ¼ cup unsalted butter
• 1 tablespoon Worcestershire sauce
• Fresh cracked black pepper to taste
• Kosher salt to taste

INSTRUCTIONS

1. Preheat oven to 375°F. Set ribeyes out at room temperature for 30 minutes. Pat dry with a paper towel. Brush with olive oil and season with salt and pepper.
2. Heat ovenproof skillet or cast-iron skillet on stovetop over high heat.
3. Once pan begins to smoke, add steaks to pan and sear 2-3 minutes per side. Add garlic and thyme sprigs.
4. Place pan with steaks into oven and cook to medium rare doneness of 135°F as indicated by internal meat thermometer.
5. Remove from oven, add butter to pan and allow to melt. Using spoon, mix butter with garlic and thyme, then baste each steak with butter mixture.
6. Place on plate and allow steak to rest 5 minutes prior to cutting. Keep pan and pan juices for Whiskey Cream Sauce.
7. For Whiskey Cream Sauce, deglaze skillet with whiskey over medium heat. Whiskey will catch fire. Cook until flames subside. Add cream, butter and Worcestershire to skillet and reduce sauce until thickened. Remove full sprigs of thyme from sauce. Salt and pepper to taste.
8. Slice ribeyes and top with Whiskey Cream Sauce. Serve with potatoes or favorite side dish.