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Whiskey Peppercorn Ribeye Steak

whiskey peppercorn ribeye steak - featured image
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A quick and easy recipe for a hearty ribeye steak with a rich whiskey peppercorn sauce, perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 ribeye steaks, about 10-12 oz (280–340 g) each, well-marbled
  • 2 tablespoons black peppercorns, freshly cracked
  • Salt, kosher or sea salt, to taste
  • 1/4 cup whiskey (60 ml), preferably smooth bourbon or rye
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/4 cup heavy cream (60 ml)
  • 1 tablespoon olive oil

Instructions

  1. Take the ribeye steaks out of the fridge about 30 minutes before cooking to come to room temperature. Pat dry with paper towels, then season generously on both sides with salt and freshly cracked black peppercorns (about 1 tablespoon per side). Press the peppercorns into the meat gently so they stick.
  2. Place your cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking, about 3-4 minutes.
  3. Carefully lay the steaks in the hot skillet. Avoid moving them for about 4 minutes (for medium-rare on 1.5-inch steaks). Flip and sear the other side for another 3-4 minutes. Use a meat thermometer to check for 130°F (54°C) for medium-rare. Adjust time for your preferred doneness.
  4. Transfer the steaks to a plate and tent loosely with foil. Rest for at least 5 minutes to let the juices redistribute. Meanwhile, wipe out the skillet but leave the fond behind.
  5. Reduce heat to medium-low. Add 2 tablespoons butter to the skillet along with minced garlic and chopped shallots. Sauté for 1-2 minutes until softened but not browned.
  6. Pour in 1/4 cup whiskey carefully and let it simmer until reduced by half, about 3-4 minutes.
  7. Stir in the heavy cream and cracked peppercorns, simmer until sauce thickens slightly, about 2 minutes. Season with a pinch of salt to taste.
  8. Spoon the sauce over the rested steaks and serve immediately.

Notes

Use freshly cracked black peppercorns for best flavor and texture. Resting the steak after cooking is essential for juiciness. Pour whiskey slowly to avoid flare-ups. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil. Adjust salt if using salted butter. Use a meat thermometer for perfect doneness.

Nutrition

Keywords: whiskey peppercorn steak, ribeye steak recipe, easy steak recipe, whiskey sauce, peppercorn sauce, hearty steak, pan-seared steak

Find it online: https://evabakery.com/whiskey-peppercorn-ribeye-steak-recipe-easy-5-step-guide-for-hearty-flavor/