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Author Notes: My dad, an ex-chef, loves to set things on fire and we developed this recipe together. Use grass-fed beef, if possible. - WinnieAb —WinnieAb
Food52 Review: What a lovely twist on a classic sauce. The white miso that gets added at the last minute adds a dimension to peppercorn sauce that I've never before experienced. Next time I make it, and there will certainly be a next time, I would add 1/2 cup of cream as I like my sauce to drape nicely over the meat. - thehappycook —Victoria Ross
2 (2 inch-thick/24 oz. each) rib-eye steaks (approximately 3 pounds total)
coarse sea salt
- Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
- Pat steaks dry. Rub with olive oil and then season both sides with course salt.
- Grill steaks for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare.
- 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.)
- 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
- 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.
- Remove pan from heat and pour the whiskey into the skillet.
- Return pan to heat and allow flame to burn off the alcohol, if desired.
- 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.
- Turn off the heat and whisk in the remaining two tablespoons of butter and 1-2 tablespoons of the miso.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire