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Rubbed Frontier Cowboy Steak with Bourbon and Corn Sauce

2 to 4 servings

Ingredients for the Rub

2 16-ounce cowboy steaks (bone-on ribeyes)
ounces salt
4 ounces brown sugar
1 ounce black pepper
2 ounces ground dried chipolte pepper

Ingredients for the Sauce

1 tablespoon vegetable oil
1 teaspoon minced shallots
1 cup demiglace or reduced beef stock
3 ounces fresh corn kernels
2 ounces bourbon
salt and pepper to taste
chive blossoms for garnish

Method

Combine all ingredients for the rub and spread onto both sides of each steak. Allow the meat to stand about fifteen minutes. Heat the grill and sear the steak for 4 minutes. Turn the steak and sear the other side for 4 more minutes or until steak is cooked as desired.

Saute shallots in the oil. Remove the pan from the heat and add the bourbon. Place the pan back on the heat and ignite the sauce with a match. When the flame dies down, stir in the demi-glaze and the corn. Season with salt and pepper and pour the sauce over the steak. Garnish with the chive blossoms.