Whiskey Spepper Steak Recipes

BLACK ANGUS WHISKEY PEPPER STEAK

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

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.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

WHISKEY-PEPPER GRILLED STEAK

Steps:

• In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper.
• Lightly brush both sides of steaks with mixture and set aside.
• Set saucepan over medium-high heat.
• Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes.
• Turn heat to low to keep sauce warm.
• Meanwhile, lightly oil grill and preheat barbecue to medium-high.
• Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed.
• This will take about 5 minutes per side for medium-rare.
• Drizzle with warm whisky sauce.
• Serve immediately.
• PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger.
• You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.