Grilled Rib Eye Steaks with Whiskey Peppercorn Sauce

Steaks

• 2 (2 inch-thick/24 oz. each) rib-eye steaks (approximately 3 pounds total)
• olive oil
• coarse sea salt

1. Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
2. Pat steaks dry. Rub with olive oil and then season both sides with course salt.
3. Grill steaks for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare.
4. 5. Transfer steaks to a cutting board and let stand 5-10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.)
5. Slice steaks across the grain and serve with peppercorn sauce.

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
• 1/4 cup whiskey
• 1/3 cup heavy cream
• 1-2 tablespoons white miso

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