Grilled Ribeyes with Whiskey Gorganzola sauce
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Not that ribeyes need any help, but whiskey and gorganzola can't hurt. The sauce compliments perfectly and adds to the richness of the beef.
  • 2 bone-in ribeye steaks about 1.25 lbs each
  • Salt and Pepper
  • 1 tablespoon peppercorns
  • 2 shallots diced
  • 2 garlic cloves sliced
  • 2 tablespoons unsalted butter divided
  • 1 cup whiskey divided
  • 1½ cups low sodium beef broth
  • 2 tablespoons brown sugar
  • ½ teaspoon worcestershire sauce
  • ½ cup crumbled gorganzola
  1. Season the steaks with kosher salt and let come to room temperature.
  2. Add the peppercorns to a dry skillet over medium heat and toast for about 4 minutes until whiffs of smoke appear, then remove to a bowl.
  3. Add 1 tablespoon butter to the same pan and add the shallots and garlic, cooking for about 3 minutes until slightly softened. Add ¾ cup of whiskey and ignite with a torch lighter off the heat and let it burn until the flame dies out. Turn the heat to medium high and return the pan. Add the beef broth, brown sugar and worchestershire and reduce by ½ about 15 minutes. Strain the sauce and return it to the pan discarding the solids. Whisk in the gorganzola until incorporated (this may take awhile) then add the other ¼ cup whiskey and 1 tablespoon butter. Simmer until the sauce has thickened slightly and set aside until the steaks are ready.
  4. Pat the steaks dry with paper towels and season liberally with fresh pepper. Heat a grill to high then add the meat and cook for about 5 minutes per side. Remove and let rest for 5-10 minutes before plating. Heat the sauce back up and serve over the steak.
Recipe by FillYourBelly at