Best Whiskey Pepper Grilled Steak Recipes

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BLACK ANGUS WHISKEY PEPPER STEAK



Black Angus Whiskey Pepper Steak image

Make and share this Black Angus Whiskey Pepper Steak recipe from Food.com.

Provided by byZula

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons chopped white onions
2 cups beef stock or 2 cups canned beef broth
1/4 teaspoon cracked black pepper
1 garlic clove, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
1 (16 ounce) sirloin steaks (cut two portions)
2 teaspoons cracked black pepper
2 tablespoons butter
salt

Steps:

  • Fire up the barbecue.
  • In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
  • In about 3 minutes the onions will begin to turn brown.
  • Add 1 cup of the beef stock to the onions.
  • Add the cracked black pepper and garlic at this point as well.
  • Continue to simmer over medium-high heat until the sauce has reduced by about half.
  • Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
  • Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  • Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
  • When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
  • Salt the steaks lightly as they grill.
  • When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
  • Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
  • Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
  • Serve the steak doused with whiskey pepper sauce.

GRILLED RIB EYE STEAKS WITH WHISKEY PEPPERCORN SAUCE



Grilled Rib Eye Steaks with Whiskey Peppercorn Sauce image

My dad, an ex-chef, loves to set things on fire and we developed this whiskey peppercorn sauce recipe together. Use grass-fed beef for the steak, if possible.

Provided by WinnieAb

Categories     Entree

Yield Serves 4

Number Of Ingredients 9

2 (2 inch-thick/24 oz. each) rib-eye steaks (approximately 3 pounds total)
olive oil
coarse sea salt
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

Steps:

  • 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.
  • 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.

GRILLED STEAK WITH WHISKEY BUTTER



Grilled Steak with Whiskey Butter image

Provided by Elizabeth Karmel

Categories     Beef     Backyard BBQ     Dinner     Lunch     Meat     Steak     Whiskey     Summer     Grill     Chill     Grill/Barbecue     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 teaspoons Jack Daniels or other whiskey
1/2 teaspoon sea salt
White pepper to taste
Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil
Chopped parsley, optional

Steps:

  • Grilling Method: Combo/Medium-High
  • Make Whiskey Butter:
  • Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
  • Prepare Steaks:
  • Allow meat to come to room temperature about 15 minutes before grilling.
  • Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
  • Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
  • Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
  • Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

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