PW's Rib Eye Steak with Whiskey Cream Sauce

PW's Rib Eye Steak with Whiskey Cream Sauce - www.pioneerwoman.com

5 Tbsp. butter
3 Tbsp. diced onion
1/4 cup whiskey
1/4 cup beef stock
dash of salt
freshly ground pepper
1/4 cup light cream
2 rib eye steaks (i've made this with 4 steaks and there is enough cream for all 4)

Melt 2 Tbsp of butter over medium heat in a small skillet. Add the onion and cook until brown, about 4 minutes. When the onion is brown, turn off the burner temporarily so you won't ignite your kitchen or yourself. Pour in the whiskey. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock. Add salt and pepper. Whisk in another Tbsp of butter. Allow mixture to bubble for 30 seconds, then reduce heat to low. Over low heat, pour in the cream. Whisk, adding more cream if the mixture looks too brothy. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally. Melt the remaining 2 Tbsp. of butter in a large skillet (cast iron if you have it!) over medium-high heat. Generously salt and pepper the steaks on both sides, then add it to the (VERY) hot skillet. For medium rare, cook for 2 minutes on each side for a thin steak or 3 to 4 minutes on each side for a thick steak. Spoon the sauce over the steak and don't skimp! Enjoy!!