Ingredients
Units
Scale
- 1 1/2 teaspoons canola oil
- 2 cloves garlic
- One 1-inch-thick boneless rib-eye (8 to 10 ounces)
- 1/4 teaspoon paprika
- Kosher salt
- Freshly ground black pepper
- 1/4 cup water
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons bourbon
- Pinch sugar
Instructions
- Line a small plate with paper towels.
- Heat the oil in a medium cast-iron skillet over medium-high heat.
- Meanwhile, mince the garlic. Once the oil shimmers, add the garlic and cook, stirring, for about 1 minute, until the garlic becomes golden brown but does not burn. Use a slotted spoon to transfer the garlic to the lined plate. Leave the skillet over medium-high heat while you season the steak on both sides with the smoked paprika and with salt and pepper to taste.
- Place the steak in the skillet and sear until nicely browned on both sides; this should take a total of 8 to 10 minutes for medium-rare. Transfer to a plate to rest while you make the sauce. Leave the skillet over medium-high heat.
- Carefully add the water and soy sauce to the skillet, using a wooden spatula to dislodge any crusty bits from the pan. Cook for about 1 minute; the liquid should reduce by half. Turn off the heat.
- Stir in the bourbon and sugar; use a long lighter or match to ignite the sauce, then allow the flame to subside and burn out; this should take less than half a minute.
- Transfer the steak to a cutting board; cut into thick slices and divide between individual plates. Spoon the sauce over each portion, then sprinkle with the garlic. Serve warm.
- Prep Time: :15
- Cook Time: :10
- Category: Entree
- Method: Stove Top