Smoked Rib Eye with Hickory Bourbon Cream Sauce

Smoked Rib Eye with Hickory Bourbon Cream Sauce


  • 4 count               Rib Eye Steak, 16 oz and about an inch thick in cut
  • 4 cup                   Baby Portobello Mushroom, Sliced 1/3 Inch Thick
  • 2  cup                  Red Pepper, Julienne
  • 1/2 cup               Tarragon, Fresh, Chopped
  • 2 tbsp                  Butter, Salted
  • 2 ounce               Cleveland Underground Bourbon Whiskey Finished with Hickory Wood
  • 1 cup                    Heavy Cream
  • 1 tsp                     Dijon Mustard
  • 2 tbsp                  Extra-Virgin Olive Oil
  • 1 tbsp                  Cracked Black Pepper
  • 1 tbsp                  Kosher Salt                
  • 8 count               Smoker Bricx ™ (optional flavors of Apple, American Oak, Hickory)



  • With your charcoal or gas grill create a high heat zone, this is your direct cooking zone. Opposite from that zone on your grill  have a low heat area, this is  your indirect zone.
  • On a large tray evenly oil, salt and pepper the steaks, mushrooms and peppers. Place mushroom and pepper mix in small grill basket.  
  • Place Smoker Bricx™ directly along the top of the hot coals. Allow the Smoker Bricx™  to catch a slight fire before closing the lid on grill. Use grill vents to control  the air flow (oxygen)  and you will begin producing steady smoke.
  • Place grill basket on the grills indirect grill zone and the steaks on direct cooking zone. Close grill to start producing smoke and allow steaks to cook, turning steaks at least twice ever 4 to 6 minutes to cook steaks evenly and to begin to reach desired internal temperature. Move steaks to indirect zone and finish cooking covered with full smoke to final desired temperature. Remove steaks from grill and allow to rest for 10 minutes before service.
  • In a medium skillet melt butter over direct heat on grill. When butter begins to bubble and just brown add the mushroom and pepper mix from grill basket, toss to coat. Next add the tarragon and sauté for several minutes or until mushrooms start to brown and sear. Carefully deglaze skillet with Cleveland Whiskey, stirring briefly to reduce slightly. Next stir in the heavy cream and Dijon mustard. Over medium heat continue to stir until rich sauce is formed and the cream has reduced down to where it just coats the back of a spoon. Salt and pepper to taste. Remove from direct heat and reserve warm.
  • On a large platter or individual plate spoon even portions of the Hickory Bourbon Cream Sauce over each steak and serve immediately.

    Drink of preference is a Cleveland Whiskey Manhattan.


    Serves: 4                    Prep Time: 25 minutes                    Cook Time : 45 minute

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