Nikki Callison is a fourth-generation rancher whose grandfather saw the need and benefits of families buying their beef directly from the ranch. He called their beef "Rancher's Beef" and sold it directly to consumers as early as 1970. Following in his footsteps, Nikki and her husband sell beef directly to consumers in addition to selling beef through traditional channels. As a mom to three and a new grandmother to one, Nikki is well-versed in creating memory-making meals for friends and family of all ages to enjoy.
5 tablespoons butter
3 tablespoons diced onion
1/4 cup whiskey
1/4 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 cup light cream
2 ribeye steaks
Melt 2 tablespoons of the butter over medium heat in a small skillet. Add the onion and cook until brown. Pour in the whiskey. Once whiskey burns off, turn the burner to medium and add the beef stock. Add salt and freshly ground black pepper.
Whisk in another tablespoon of butter. Allow the mixture to bubble for 30 seconds, then reduce the heat to low. Pour in the cream. Allow to simmer on low heat, stirring occasionally.
Melt remaining 2 tablespoons of butter in a large skillet over medium-high heat. Salt and pepper the steaks generously on both sides. Place steaks in hot skillet.
Cook steak to desired degree of doneness. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F.
Pour sauce over the steaks and enjoy!