Rib-eye Steak in a Boozy Bourbon Marinade

 

 

prep: 15 mins, plus marinating and standing
cook: 22 mins plus resting
4 rib-eye steaks, 350 g/ 12 oz each
2 tbsp olive oil
2 tbsp butter
marinade
2 tbsp extra virgin olive oil
200 ml/ 7 fl oz good quality bourbon
1 small bunch fresh thyme, leaves
picked
1 tsp dried oregano
2 garlic cloves, crushed
1 tsp salt
1 tsp pepper
1. Put all of the marinade ingredients in a shallow non-metallic dish, large enough to hold all of the steaks in a single layer. Mix the ingredients.
2. Add the steaks to the marinade, turning a few times to coat. Cover and chill in the refrigerator for a minimum of 4 hours, or up to 12 hours if time allows. Turn once, midway through marinating.
3. Transfer from the fridge at least 1 hour before cooking, to allow the meat to return to room temperature.
4. Preheat a big frying pan over high heat and add the oil and butter. Add the steaks to the pan, reserving the marinade. Cook them for 8minutes on each side for medium-rare, or until cooked to your liking. Cook the steaks in batches if necessary. Set out to rest for 5 minutes before serving.
5. Meanwhile, reduce the heat to medium-high, pour the reserved marinade into the pan, and flambé to create a sauce. Pour over the top of the steaks with the sauce to serve. bourbon marinade