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. |
Published on Aug 16, 2024 by Luminița