Steaks With Tin Cup Whiskey Sauce With Jimmy Kennedy
These steaks are sure to make your mouth water!
Oh yeah.
Sounds good too.
So the sun is about to
go down and we’re out here in one
of our favorite lakes and
caught a few fish anyway.
Then we board.
This is my nephew Boris,
also known as Super Hero Big B
Right?
Alright, what we’re gonna do
is we’re gonna grill some
of the prettiest
steaks you have ever seen here.
Today we have some prime steak
and some sirloin strip and
some prime sirloin tips.
And they’re absolutely beautiful.
We’ve got a brio out here on the ice
and this thing is a cooking machine.
It’s kind of new to me.
I’ve only this second
time to cook on it and it is
a dream for sure.
And what we’re going to do
is we’re going to
make a whiskey sauce out here
in our pan to go on a steak,
and we got some..
Got some Tin Cup rye
and we got some mushrooms.
We got some shallots, garlic and that’s
about all it is to it.
First thing you want to do
is start with a clean grill or
grate and you want to
end up the same way you want to
start with it clean.
You want to end with it clean
just like cooking in the pan.
At home you don’t want to go in and
cook on a dirty pan so
it’s the same with
the grill and that that’s
kind of important.
Alright, before we
put these steaks on,
we’re going to start with our sauce
and this is a simple simple sausage.
Really, really good too, and
I’ve got a little
bit of butter in there and
we’re going to put some shallots.
Do you like shallots?
Um, I’ve never tried them before
Like a onion, like a red onion
kinda, but it’s a little bit sweeter.
I think you’ll like it.
You like garlic, right?
Like mushrooms
yeah, might as well.
You like everything.
Boris is a very good eater.
That’s why he’s so big and strong.
I’m out here like this, I
just put it all in.
You don’t have to
do the garlic first or
anything like that.
Just mix this in.
We’ve got some asparagus
over here just to kind of
get our vegetables for
the day. You like asparagus? I tried them before but not really.
Yeah, that’s alright.
I know what you.
Do like you do like steak, not here.
So we just go like this all day for
a little bit while we let that go,
I think we’ll go ahead and salt
pepper steak and we have
both a prime sirloin
strip and sirloin tips.
I just want to take a good look.
I don’t know
if you can see that really well.
But all that is marveling, and
all of these mistakes,
and this is like a prize.
I mean, this is incredible looking.
Meat right here.
All this intramuscular, fat or marbling
makes this a prime cut.
Next, with the choice, which
is really good, good cut of meat also
and then select and
there’s five or the grades.
But the three you deal with mostly
in the grocery store or crying
choice and select and with a
cut like this,
we’re not going to do much to it.
We’re going to put a
little salt and pepper on it
and put it right on the grill and
we’re going to try to do
a reverse sear today.
I mean, we’ve got a good fire going
by the reverse sear.
We’re going to cook it real slow.
Go get it to the right temp.
And then we’re going to see it.
Get it nice and Brown on the outside.
We’re going to try to cook
these pretty rare today too.
Salt, pepper
that’s all you want to do with the prime.
Just a little salt and pepper.
You don’t want to do a lot of marinating.
Our lot of Season 2 it.
Alright we got our
vegetables looking pretty good
here, nice and tender.
And anytime you’re adding
alcohol to pan you want to
pull it off the fire.
’cause
you could make a big mess.
I don’t really measure this out, I
just like to told him real well kind of
get him covered.
Looking good in it.
The same light flame.
Now I just like to cook that
down a little bit to get the
sharp taste of the alcohol out of there.
If it flames up, that’s OK too.
So what we’re going to do?
We’re going to get these steaks on,
not a real high heat fire.
We’re going to try to do a reverse
sear, and he’s like I said,
and that’s basically cooking him
where you can control the heat.
You just want to
like let these things are
real nice and slow.
You get a better,
better cook that way to stake
ends up a lot more tender
and reverse sear is kind of the
opposite of what
we always have been told to do is like to
sear the steak 1st and then cook
it the rest of the way.
But this is a much better way of cooking.
It gives you more control and it makes
her tender very tender.
Steak, especially
things like a steak that did it that
is this thick is perfect.
So these things are looking really good.
I have him.
I think at about rare right now.
That was good and rare.
And like I said, we’re doing the
reverse sear so we just cook
them nice and slow.
And then we’re going to see
him right on this thing right
here on this side plate.
I think it’s
it seems really, really high,
and we’re going to give that a whirl.
And that’s just going to lock
in all those juices and that’s gonna give
us a really good Chris Brown
crust on the outside.
It’s gonna be pretty good.
Here we go, folks.
This is a great feature
of this grill right here.
What you wanna do?
You wanna take him
off like you’re probably about 100 and
2125 right now and this is going to crank
it up about another 5
degree, so these should be about
medium, medium, rare when they’re done.
Oh yeah.
Sounds guilty.
Smell that bore no good.
Poop.
It only takes a little.
Bit of time to get a district.
Looks like this should
be about medium rare and I’m going to
cut this on the diagonal.
I’m very excited to
have some of this meat.
I was saying looks
like this in quite awhile.
Yep, it’s almost medium.
This stuff is so tender already.
Click that up.
Voice you hungry bug.
Maybe just a little
bit of this sauce here, OK?
Here’s two beautiful sirloin tip again,
just beautifully marbled.
We got our whiskey sauce,
mushroom shallots.
Garlic.
And that is it, right?
There folks great steak made
on the brio right out here on the ice.
It’s getting cold out with just in time.
Looking good.
USDA Prime Steaks with Tincup Whiskey Sauce
What You Need
2 to 4 steaks, about 12 ounces each
1/4 to 1/2 pounds of mushrooms, cleaned and sliced
2 shallots, minced
1 tsp. minced garlic
1 cup Tincup Whiskey
1/4 cup Cabot Heavy Cream
Salt and pepper to taste
Butter for cooking
Directions
- Season the steaks on both sides with salt and pepper or your favorite seasoning mix. Set a large skillet over medium-high heat with a few slices of butter as needed. When the butter is melted and not smoking, add the venison steaks (or selected meat) and sear until browned on both sides. This should take 1 to 2 minutes per side. Remove the steaks from the pan and set aside.
- Lower the heat on the pan to medium and add the mushrooms and shallots. Sauté for 2 to 3 minutes. Add the garlic and sauté for an additional minute. If the pan is dry, add a little more butter.
- If cooking over an open flame, remove the pan from the heat and add the bourbon, making sure the pan is away from the flame. Carefully place the pan back over the heat and tilt the pan forward into the flame slightly so the bourbon is pushed towards the lip of the pan. When the bourbon is close enough to the lip and the flame, it will ignite. Immediately place the pan back down on the burner and allow the flame to burn out, then add the heavy cream. The purpose of catching the bourbon on fire is to burn off the sharp alcohol and at the same time retain the flavor. Be safe when you are doing this part, and if you have any doubts just pull it off, add the bourbon and place over a low flame without tipping to catch it on fire. If using an electric burner you won’t have a fire, period.
- After the heavy cream has been added, reduce the heat to low and simmer the sauce until it has reached a nice consistency (10 to 20 minutes). Season to taste with salt and pepper when it’s done.
- While the sauce is cooking, cook the steaks to your liking on an open fire or in the oven. When they are done, allow them to rest for a few minutes and then pour the finished whiskey sauce liberally over them and serve hot with sides of your choice.
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