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
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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.