Grilled Rib Eye Steaks with Whiskey Peppercorn Sauce

By • March 22, 2011 3 Comments

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Grilled Rib Eye Steaks with Whiskey Peppercorn Sauce

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. - WinnieAbWinnieAb

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. - thehappycookVictoria Ross


Serves 4


  • 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.

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