Rib Eye Steaks with Whiskey Peppercorn Sauce

Savor the exquisite flavors of these grilled rib eye steaks served with a rich and aromatic whiskey peppercorn sauce. Perfect for a special occasion or a luxurious dinner at home.

Ingredients

For Rib Eye Steaks
2	2 inch-thick/24 oz. each rib-eye steaks (approximately 3 pounds total)
	olive oil
	coarse sea salt
For Whiskey Peppercorn Sauce
4	tablespoons butter, divided
1	tablespoon black peppercorns, crushed with a rolling pin (or purchase crushed black peppercorns)
2	large shallots, peeled and chopped
¼	cup whiskey
⅓	cup heavy cream
	1-2 tablespoons white miso

Instructions

• For Grilled Rib Eye Steaks

  1. Preheat the gas grill to medium-high heat or prepare a charcoal grill for direct cooking over moderate heat.
  2. Pat the rib eye steaks dry, then rub with olive oil and generously season both sides with coarse sea salt.
  3. Grill the steaks for about 4-6 minutes on each side until a thermometer registers about 120°F for rare.
  4. Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing. The internal temperature will rise to 125-128°F as the steaks rest.
  5. Slice the steaks across the grain and serve with the peppercorn sauce.

• For Whiskey Peppercorn Sauce

  1. In a skillet, heat the black peppercorns over high heat for 1-2 minutes. Add 2 tablespoons of butter and chopped shallots, then cook over medium heat until the shallots are soft, about 4 minutes.
  2. Remove the pan from heat and pour the whiskey into the skillet.
  3. Return the pan to heat and allow the alcohol to burn off, if desired.
  4. Add the heavy cream and any liquid from the resting steaks to the pan. Bring to a boil and cook for 1-2 minutes until the sauce thickens.
  5. Turn off the heat and whisk in the remaining two tablespoons of butter and 1-2 tablespoons of white miso.

Aug 16, 2024