Smoked Ribeye Steaks With Whipped Savory Cream Sauce – Keto Friendly Recipe

Smoked Ribeye Steaks With Whipped Savory Cream Sauce – Keto Friendly Recipe


you’re gonna want to stay tuned today my precious ones because I’d love to show you how to make this smoked ribeye steak with a savory whip cream sauce don’t go anywhere [Music] you know if I could only pick one food to eat for the rest of my life without a doubt it would be a ribeye and if I could only eat that ribeye one way without a doubt it would be this way grilled and smoked rib eyes drizzled with garlic butter and topped with savory and mouth horseradish whipped cream sauce oh yeah that’s a day I’d like to show you how to do both the sauce and the rib body but if you want to use the sauce for a separate recipe you go right ahead and if you don’t feel like smoking your rib eye then don’t smoke your rib eye no problem I’m here to give you options now this sauce couldn’t be any easier start with a large Pyrex Bowl and add two cups of cream I like to add fresh ground black pepper to this I’m also gonna add one heaping tablespoon of powdered milk to this that’s gonna stabilize the whipped cream so that it will last several days for you and also it will let you or allow you to make it ahead of time we’re gonna add onion powder lori’s garlic salt horseradish I used the creamed mild horseradish I like a hint of horseradish but if you like it super hot and spicy then you go ahead and add more and then a little a one steak sauce incorporate everything into the cream real quick before we start whipping it up and I’m gonna show you a little trick that I came up with several videos back I don’t always want to break out my big mixer to make whipped cream or creamy savory toppings like this one so what I do is in my bowl and I just cover it with press and seal then just cut a slight opening in the top of the press and seal for your mixer to fit in this way nothing splatters all over you it’s easy and it makes for easy cleanup culinary win-win my friends now just beat your creamy mixture until it forms stiff peaks just like a really firm whipped cream now just a little tip the colder the cream the better it will whip for you and that powdered milk that we put in here is going to keep this stable which means instead of flattening out if you weren’t to add that in and then you refrigerated this for use the next day it would be flat and mushy and dull and now let me show you how I do my steaks this is called a pellet smoking maze I got mine from Amazon because none of my local stores carried it and I owe the discovery of this thing on my part to Joe from Joe’s DBQ house on YouTube so I’ll put his link in here too and make sure you check him out I love this thing because it’s so easy I just took a culinary blowtorch and get it going now if you want to use this for a long smoking you can fill the entire thing up and get at least 13 hours of smoke time in but if you just want to do something simple like steaks like we’re gonna do today or even hamburgers you can put a handful in right at the beginning and light that up and you’ll be good to go for a couple hours now I always keep mine off to the far right and I make sure that none of the burners underneath or to the side of it are turned on you don’t want to catch your pellets on fire now my sweet friend Rena asked me to do a video for her on how to make a restaurant-quality steak the problem is steak is my favorite food there’s so many ways that I like to make it so but today I’ll show you how to do this one and Rena you sleeping I hope you enjoy them the first thing that I do is get my grills super scorching hot we’re going to sear our steaks what we’re trying to do is induce what’s called of my yard reaction and that’s when food is cooked at a temperature high enough it caramelizes it and induces greater flavor so what we’re gonna do is cook the steaks until they become a beautiful color and you have gorgeous cross hatch marks on it now the only seasoning I want on my steak and this is just me you do you its Laurie’s garlic salt and I don’t put it on before i sear my steaks because especially the garlic will burn so right when they’re done then i season them up and everyone can season them to taste and then put on whatever sauce you want and today we’re gonna do that whipped horseradish stuff now what i do is i just sear them until they’re the perfect color once the color is done and the carmelization has been accomplished I take them off direct heat now at this point all I’m worried about is getting the proper doneness so I either put them up on the top rack to get them away from the heat or I start turning the burners off down below and let them finish cooking at indirect heat and you’re gonna cook it as long as you want to till it’s the perfect doneness I like mine medium to medium well if you found this helpful and would like to know when future videos are coming out please subscribe to my channel and hit the bell so you get notifications when I come out with new videos also if you want feel free to send me a friend request on facebook we’ve developed a lovely little culinary community there where everyone shares their information and helps each other out and all are welcome and now let me show you how I plate these bad boys up now me I do Kido so I love to drizzle some garlic butter on my steak but if that’s not something that would be good for you then skip this no problem and then I put a dollop of that mild horseradish cream sauce or spicy if you made it that way for you and I top it with some fresh herbs on this one I used scallions fresh thyme and flat leaf parsley now don’t be shy make sure you introduce yourself down below in comments and if you have any requests also let me know down in comments and as always precious ones happy eating

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