What happens when Ms. Pat links up with special guest Danni Rose in the kitchen? Pure chaos, big laughs, and one MEAN dinner plate. 🍽️🔥 On this episode of *Whiskin’ It All*, Ms. Pat and Danni Rose throw down in the kitchen making juicy reverse-seared ribeye steaks paired with creamy French onion mashed potatoes that’ll have you ready to slap somebody’s uncle at the cookout. From kitchen jokes to real-life stories, this episode is packed with flavor, comedy, and moments you already know are gonna cut up the comments. Did Ms. Pat nail the perfect steak… or burn it while talking trash? Watch till the end and let us know whose plate you’d eat first! 😂 🥩 Menu: • Reverse Seared Ribeye • French Onion Mashed Potatoes Ingredients • 1 bone-in ribeye steak • 1 head of fresh garlic cloves • 2 sticks of butter • Fresh Italian flat-leaf parsley • Fresh chives (or green onions as a substitute) • 1 large onion • Onion powder • Coarse ground pepper • Kosher salt • Beef bouillon powder • Olive oil Tools and Equipment • Cast iron skillet • Sheet pan • Baker's cooling rack (fits inside the sheet pan) • Sharp knife • Tongs • Large spoon • Fork • Serving platter or board for plating the steak Method Preheat the oven to 220 degrees Fahrenheit Season the ribeye generously on both sides with kosher salt, coarse ground pepper, onion powder, and a light dusting of beef bouillon powder Set the baker's cooling rack on top of the sheet pan and place the seasoned steak on the rack so air can circulate underneath for even cooking Slide the steak into the preheated oven and roast for 30 to 40 minutes, until it reaches the desired internal temperature While the steak is in the oven, prepare the French onion mashed potatoes (see the next recipe) Once the steak comes out of the oven, heat the cast iron skillet over high heat with a small drizzle of olive oil until it just begins to smoke Sear the steak hard on both sides, about 60 to 90 seconds per side, to develop a deep crust In the final moments of the sear, drop in 1 stick of butter, smashed garlic cloves from the head, and a few sprigs of fresh parsley Tilt the pan and baste the steak repeatedly with the foaming herb butter using a large spoon Remove the steak to the serving platter or board and let it rest briefly Spoon the garlic herb butter over the top, then finish with chopped fresh parsley and chives 👇 COMMENT BELOW: How do YOU like your steak cooked? Rare, medium, or “send it back to the stove”? 👍 Don’t forget to LIKE, COMMENT & SUBSCRIBE for more food, family, and foolishness with Ms. Pat!