GETTING READY

1. Season ribeye with salt and pepper and set aside.

2. Preheat grill (Primo Oval XL) as shown in the video until it reaches 450 degree F.

MAKING

3. Place meat on grill, over indirect flame and cook until the internal temperature reaches 120 degree (about 20-30 minutes). Flip meat once about half way through. Remove from grill, wrap with foil until the internal temperature reaches 130 degree.

For Balsamic Reduction:

4. In a saucepan, combine balsamic vinegar and whiskey. Bring to a boil, reduce the heat and let it simmer until reduced by half.

For Brown Butter Bacon Sauce:

5. Heat a cast iron skillet, melt 2 tablespoons of butter, add bacon and cook until crisped. Drain the fat and put the skillet back on flame.

6. Add another 2 tablespoons of butter and allow it to brown with bacon. Set aside.

FINALIZING

7. Turn the grill to high and grease the grates with canola oil.

8. Place the meat back on grill and sear on both sides.

SERVING

9. Carve meat and serve with balsamic reduction and bacon butter on top. You can serve grilled artichokes on side.