Share and Enjoy
I know I’ve professed my love of ribeye steaks before but I have to say it again. I LOVE them! They have a good ratio of fat to meat which equals great flavor; maybe not the healthiest cut but who cares. The last time I cooked these, Bone-in Ribeyes with grilled Mediterranean vegetable salad, I seasoned them with my own rub. This time around it was simply salt and pepper because I wanted the sauce to really stand out. While a sauce is definitely not necessary, it adds to the richness of the meat and provides fantastic flavor.
Being that I’m trying to pack for a short vacation with my wife, no kids, I’ll keep this one short. Enjoy!
I seasoned two thick ribeyes with kosher salt and let them come to room temperature. The salt helps to draw moisture from the surface which helps it brown and carmelize. When I was ready to grill them, I patted the surface dry with paper towels.
I toasted 1 tablespoon black peppercorns in a dry skillet over medium heat until whiffs of smoke appeared about 4 minutes then transferred them to a bowl. This helps release their oil.
In the same pan I heated 1 tablespoon of butter over medium heat and cooked 2 diced shallots along with 2 cloves of sliced garlic for about 3-4 minutes until softened then added the peppercorns back into the pan.
I added 3/4 cup of whiskey and lit it with a torch lighter and let it burn until the flame died out. I then added 1 1/2 cups low sodium beef broth, 2 tablespoons brown sugar and 1/2 teaspoon worcestershire sauce and let it reduce by half over medium high heat. I strained the reduced sauce and returned it to the pan discarding the solids.
First off-sorry for the rotten picture. Just couldn’t get anything decent without horrible reflections. I whisked in 1/2 cup crumbled gorganzola, then added 1/4 more whiskey and finished the sauce with 1 tablespoon cold unsalted butter. At first it will seem as though the cheese won’t incorporate, but just be patient and whisk. I set the sauce aside while I grilled the steaks.
I seasoned the steaks liberally with black pepper then heated my grill to high and seared the steak for about 5 minutes moving them 1/4 turn after 2 minutes to get grill marks.
I flipped them and cooked another 5 minutes then removed and let them rest while I heated the sauce back up. Your steaks will take anywhere from 8-12 minutes total for medium rare depending on how thick the steaks are and the heat of your grill.
And this was the result. Mmm…Good. Enjoy!
- 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
- Season the steaks with kosher salt and let come to room temperature.
- 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.
- 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.
- 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.