Seared beef rib-eye with prunes, almonds, and bourbon-washed butter from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 172) by Edward Lee

  • bourbon
  • ground cinnamon
  • ground coriander
  • ground ginger
  • mint
  • onions
  • apple cider vinegar
  • black peppercorns
  • prunes
  • butter
  • chicken stock
  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • blanched almonds
  • EYB Comments

    Bourbon butter must age 15-20 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bourbon butter must age 15-20 days.

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