Ingredients:

1 ribeye steak (RIB-EYE)

Salt and pepper

12 jumbo shrimp

-1 tsp. finely chopped garlic

-1 tbsp. butter

-2 tbsp Cajun spices

-1 oz. bourbon

-1/2 cup chicken broth

-1 cup cream

-1/2 cup parmesan cheese

4-5 drops of Firebarns Ghost

-2 lemons

Parsley and micro-inches

Preparation:

Temper steak and season with salt and pepper on both sides. Cook the steak on the BBQ or in a pan to desired doneness. Wrap in aluminum foil and let rest for 10 minutes.

In a skillet over medium-high heat, melt butter with garlic and Cajun spices. Deglaze with bourbon, add cream and chicken broth. Mix well and simmer for 1 to 2 minutes. Add parmesan cheese and Firebarns Ghost and continue cooking for 1 to 2 minutes. Add the shrimp, reduce the heat to medium and cook for about 10 minutes until the shrimp are cooked.

Cut the steak into thin slices and add the sauce and shrimp. Sprinkle with parsley and serve with grilled lemon wedges.