a cream reduction sauce made from the drippings of a 8oz. ribeye, flash cooked for 1.5 minutes on each side on high, in a high quality, copper clad bottomed pan. The cream reduction sauce contains about 1/2 cup of Knob Creek bourbon which is used to make a sauce, then cream added which is reduced. Drizzled onto the steak which has first been lightly powdered with real blue cheese. Oh , and lots of fresh black pepper
Basicly a steak au poivre using bourbon instead of cognac/brandy.