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Whiskey Pepper Steak

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This is an adaptation of a recipe for Stuart Anderson's Black Angus Whiskey Sauce Steak. It can be prepared on top of stove or on outside grill.

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Ingredients

  • Whiskey Pepper Sauce:
  • 1 tbsp butter
  • 2 tbsp chopped onion
  • 2 cups beef broth or canned beef broth
  • 1/4 tsp cracked black pepper
  • 1 clove garlic, pressed
  • 3 tbsp whiskey
  • 1 green onion, chopped
  • 1 tbsp cornstarch
  • 1-2 tbsp water
  • Steak:
  • 2 strip steaks
  • 2 tsp cracked black pepper
  • 2 tbsp butter
  • salt

Details

Servings 2
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Fire up grill if using.
2. In a saucepan or deep skillet, make whiskey sauce by sauteing the onions in butter over high heat for about 3 minutes, until onioins start to turn a light
3. Add 1 cup of beef stock to onions. Add the cracked pepper and garlic. Continue to simmer over medium heat until sauce is reduced by about half.
4. Add the whiskey, green onions, and remaining beef broth to sauce and let it simmer over low heat while you prepare the steaks.
5. Spread 1/2 tsp cracked black pepper over entire surface of each side of the steaks and press onto the steaks so that the pepper sticks.
6. Melt 2 tbsp butter in a large skillet over medium-high heat and drop the steaks in the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes. If cooking on top of stove continue to cook to desired doneness.
7 If using grill, when grill is very hot grill the steaks for 3-5 minutes per side or until done to your liking. Salt the steaks lightly as they cook.
8. When steaks are about done, combine cornstarch and water in a small bowl. Stir just until cornstarch dissolves.
9. Remove whiskey sauce from heat and add cornstarch to it. Put sauce back on heat and continue toi cook over low heat until sauce is thickened to consistency you like. Serve over steak.

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