Grilled Rib Eye Steaks with Whiskey Peppercorn Sauce

March 22, 2011
4 Ratings
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • Steaks
  • 2 (2 inch-thick/24 oz. each) rib-eye steaks (approximately 3 pounds total)
  • olive oil
  • coarse sea salt
  • 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. Steaks
  2. Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
  3. Pat steaks dry. Rub with olive oil and then season both sides with course salt.
  4. Grill steaks for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare.
  5. 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.)
  6. Slice steaks across the grain and serve with peppercorn sauce.
  1. Whiskey Peppercorn Sauce
  2. 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.
  3. Remove pan from heat and pour the whiskey into the skillet.
  4. Return pan to heat and allow flame to burn off the alcohol, if desired.
  5. 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.
  6. Turn off the heat and whisk in the remaining two tablespoons of butter and 1-2 tablespoons of the miso.

See what other Food52ers are saying.

  • Richard Condi
    Richard Condi
  • Sean Borthwick
    Sean Borthwick
  • pauljoseph
  • student epicure
    student epicure
  • Lizthechef
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

6 Reviews

Richard C. February 14, 2021
We tried the sauce tonight on a ribeye steak. It was easy to make and excellent. I had concerns because I made it ahead of time and set it aside. Rewarmed it just before serving a steak. Great choice for topping off the steak on this Valentine’s Day dinner.
snellja January 12, 2021
This was amazing! I used NY Strips instead of ribeyes and added a bit extra cream to the sauce for volume. Would recommend to chop up shallots real fine
Sean B. February 18, 2019
Sous vide 2" ribeye steak, with smoked flake salt and black pepper. Added olive at hot grill. Doubled recipe, used red miso instead of white, crushed black pepper in a pestle and motar. Flamed, oh my it was delicious. Found a new favorite. Thank you.
pauljoseph April 1, 2011

Congrats on the editors pick WinnieAb
student E. March 22, 2011
me too! i'm very intrigued by the miso and will try this next time i make steak.
Lizthechef March 22, 2011
Sounds terrific - what a treat! I love the addition of miso.