Joel McHale shakes up his holiday menu with a recipe that’s no joke

Joel McHale might be the chief happy hour officer, but he is proving that he is king of the grill. Recently he tamed the flames with this hearty ribeye with a sauce that is no joke. With a strong pour of Monkey Shoulder Scotch Whisky, that steak recipe has everyone excited to enjoy another serving.

While many people are thinking of sweet treats during the holiday, McHale is serving a savory meal that will get rave reviews all around the table. With a cocktail in his hand, this flavorful steak will keep the spirited conversation flowing.

McHale has partnered with Monkey Shoulder, previously. While he has helped with first impressions, this food idea takes the bottle from behind the bar and puts it in the kitchen.

Since Monkey Shoulder was created with the idea of expert cocktail mixing, the flavors in the whisky lend themselves to all types of creativity, including savory dishes. Just like a cocktail can benefit from the flavors of bright orange, sweet honey and rich vanilla, so can other recipes.

Those flavor layers are similar to how a great cook creates a recipe. Balance without overpowering each note, the whisky is one that is approachable yet never boring.

What hearty recipe is Joel McHale making with Monkey Shoulder?

For some people, a great grilled steak is the epitome of luxury. From the char and the grill marks to the perfect medium rare, that first bite seems like flavor nirvana. Even though simplicity is often a discussion with steak, an unctuous sauce can make that bite a little more decadent.

With this sauce, featuring the Monkey Shoulder, the cream is luscious. The combination of mushrooms, steak and sauce satisfies. Even if you have never mastered the grill, this recipe could earn any cook the coveted chef apron for years to come.

Here’s how to make Ribeye Steaks with Monkey Shoulder Scotch Whisky Cream Sauce

• Prep time: approx. 15 minutes
• Cook time: approx. 15 minutes
• Serves 2

Ingredients:

• Two 1lb. ribeye steaks (ideally, bone-in)
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 5 smashed garlic cloves
• 10 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• ½ shallot, diced
• 1 ½ teaspoons fresh cracked pepper
• 1/3 cup of Monkey Shoulder Scotch whisky
• ¾ cup heavy cream
• 4 oz. sliced mushrooms
• Kosher salt and fresh cracked pepper to taste

Instructions:

• Season the steaks on all sides with salt and pepper.
• Heat a cast iron skillet over medium-high heat and add the olive oil. Once oil begins to smoke slightly, add in the ribeyes and sear on all sides.
• Add 4 tablespoons of the butter, plus the garlic, thyme and rosemary to the pan, and baste the steaks repeatedly by spooning the mixture over the meat.
• Turn steaks over after approximately 5-7 minutes, and continue to baste until desired internal temperature is achieved.
• Remove steaks to rest while preparing the whisky cream sauce.
• Lower heat to medium and add remaining 2 tablespoons of butter, as well as shallots, mushrooms and fresh cracked pepper to the same pan used to cook the steaks. Cook, stirring occasionally, until shallots are lightly browned, about 4 minutes.
• Add Monkey Shoulder Scotch whisky to deglaze, simmering for about 5 minutes.
• Add in the cream and stir until the sauce thickens, then season once more with salt and pepper to taste.
• Pour sauce over steaks and serve.