LOUISVILLE, Ky. (WDRB) -- "I can cook a steak with my eyes closed!" Brandi Mudd declared on the inaugural episode of MasterChef, Season 7. 

And she's right. Her secret? A cast-iron skillet and a sense of Kentucky pride.

Brandi is not shy about calling upon her Kentucky roots for cooking inspiration. The 27-year-old grew up in Irvington, where she says everyone knows everyone.

"We got our first stop light when I was in high school. I think there's two now," she said brightly into the MasterChef cameras. "We have more cows than people!"

Brandi attended Breckinridge County Schools, where she now works as an elementary school teacher. Her sense of hometown pride radiates through her cooking.

Perhaps it's only fitting that her first MasterChef dish highlighted Kentucky staples: a cast-iron ribeye with bourbon cream sauce, complete with oven-roasted tomatoes.

The cast-iron skillet is of utmost importance to Brandi. She herself cooks on a 100-year-old skillet that belonged to her great-grandmother; it has never been touched by soap or water.

Meanwhile, the tomatoes are inspired from her grandmother's garden. As for the bourbon? That's simply her personal favorite.

Ribeye

2, 10 oz ribeyes

1/2 tbsp Salt 

1/2 tsp Pepper

1/2  tsp Garlic powder 

1/2 tsp Onion powder

Mix the seasoning and rub onto steaks. 

In a searing hot cast iron, sear steaks on both sides for about 4 minutes. 

Remove from skillet and let rest. 

Bourbon cream sauce

2 tbsp butter

2 tbsp flour

2 cloves garlic

1/4 Vidalia onion, chopped

1/4 cup Bourbon 30

1 cup heavy cream

1 tbsp worsterchire sauce

Use the skillet that steak was just removed from. 

Add chopped garlic and onion, sautee. 

Add butter and flour and mix until roux forms. 

Add bourbon (this will catch on fire, which is normal, the flame will die down), whisk until incorporated. 

Add cream and worsterchire sauce. 

Simmer until thickened, about 10 minutes. 

To be served over the steak.

Roasted Tomatoes

2 beef steak Tomatoes

2 cloves garlic, minced

2 tbsp olive oil

1 tsp fresh chopped basil

1 tsp fresh chopped oregano

1 tsp salt

1/2 tsp pepper

1/2 cup fresh grated Paremsan cheese

1/2 cup bread crumbs

Slice tomatoes. Sprinkle with salt, and place (cut side down) on a paper towel for five minutes to drain excess water. 

Mix garlic, oil, salt, pepper, basil, and oregano together to form a thin paste. 

Spoon onto tomatoes. 

Bake in 450 degree oven for about 12 minutes, until tender. 

Remove from oven. In a small bowl, mix cheese, bread crumbs, and 1 tsp olive oil. 

Spoon onto each tomato. 

Place in oven on broil until tops are golden brown and crispy (this will only take a few minutes).

Brandi can be reached through Facebook and Twitter.

She'll also be involved in an EatWith event, happening October 22nd at the Oak Room. For ticket information, click here.

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