Whiskey Pepper Grilled Steak
Elevate your next barbecue with this bold and flavorful Whiskey Pepper Grilled Steak recipe, a true showstopper for steak enthusiasts. Juicy ribeyes are marinated in a tantalizing blend of whiskey, soy sauce, Worcestershire sauce, and brown sugar for a tender, caramelized finish, while freshly cracked black pepper adds a robust, peppery crust. Grilled to perfection in under 15 minutes, this steak achieves the perfect balance of smoky, savory, and slightly sweet notes. Whether you're hosting a summer cookout or craving a hearty weeknight dinner, this decadent dish pairs beautifully with grilled vegetables or creamy mashed potatoes. Don't forget the optional fresh rosemary garnish for an aromatic touch! Keywords: whiskey grilled steak, pepper-crusted steak, ribeye recipe, BBQ steak marinade, easy steak recipes.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (1-inch thick)
- 60 ml Whiskey
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Brown sugar
- 1 tablespoon Whole black peppercorns, freshly cracked
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
In a medium bowl, combine the whiskey, soy sauce, Worcestershire sauce, brown sugar, garlic, and olive oil. Whisk together until the sugar is fully dissolved.
Rub the steaks generously with salt on both sides and place them in a shallow dish or a resealable plastic bag.
Pour the whiskey marinade over the steaks, ensuring they are fully submerged. Cover the dish (or seal the bag) and refrigerate for at least 2 hours, preferably overnight, turning the steaks halfway through marinating.
Before grilling, remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. This helps ensure even cooking.
Preheat your grill to medium-high heat (about 400-450°F). Brush the grates with oil to prevent sticking.
Remove the steaks from the marinade and pat them dry with paper towels. Press the cracked black pepper into both sides of the steak for a flavorful crust.
Place the steaks on the hot grill and cook for approximately 4-6 minutes per side for medium-rare, or to your desired doneness. Use an instant-read thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
Once cooked, remove the steaks from the grill and let them rest on a cutting board, loosely covered with foil, for 5 minutes. This allows the juices to redistribute.
Garnish with fresh rosemary if desired, and serve immediately. Pair with grilled vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.7 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
