Quote:
Originally Posted by frostfire
Medium rare ribeye sous vide with Kentucky Bourbon gravy
Pink salt and pepper rub
Dry brine for 4 to 24 hours
2 hrs sous vide at 143 F
Let ribeye cool, s ave the broth
Saute garlic, onion and peppercorn
Pour broth in
Pour whiskey and flambe
Reduce heat and put butter (and optional heavy cream)
Let gravy thicken
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Leftover whiskey? Just save for tomorrow. 
Slight modification to recipe: Pour whiskey into shot glass and drink
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